DRY AVAREKALU HULI SAARU

Karnataka style recipe is a traditional and healthy sambar or saaru recipe with step by step pictures ant instructions are given below hope you all like it. Avarekalu Huli saaru is a popular Karnataka Sambar recipe, it goes well with ragi ball, hot rice. Avarekalu is known as Hyacinth beans or avarekai. Avarekai is high in fibre and protein.

Ingredients:

Dry avarekalu, onion, tamarind, sambar powder, coriander powder, water as required, salt to taste, mustard seeds, curry leaves, ginger piece small, coconut.

Methods:

How to make Avarekalu Huli saaru Karnataka style:

1. Firstly rinse and soak Avarekalu for 8 hours or overnight.
2. Then boil water and add in the soaked averakalu, salt to taste and allow it to cook, till the avarekalu is completely cooked.
3. Then for making masala paste. Heat a small pan and add in cut onions, ginger, some cut coconuts. Saute till the onions turns brown and then switch off the flame and transfer to a mixer jar.
4. Then add in tamarind, sambar powder and 2 tbsp of boiled avarekalu. Grind it into a smooth paste.
5. Smash the avarekalu with the help of your finger and if it smashes easily then the avarekalu is completely cooked. At this stage add in cut potato pieces and allow it to cook for 5 minutes.
6. Add in the grounded masala paste and allow it to cook till the raw smell goes away.
7. Then heat a pan and add in oil, mustard seeds, sliced onions, curry leaves. Sauté till the onions slightly changes its color.
8. Add in the prepared seasoning to the boiling avarekalu saaru. Again allow it o cook for another 2 to 3 minutes and then switch off the flame.
9. Finally the healthy and traditional Avarekalu Huli saaru is ready to serve.

What is Avarekai?

Avarekai is seasonal vegetable. It is one of the Karnataka’s most traditional food crops. Usually, Avarekai comes in winter season. Avarekai is one of the popular and favourite vegetable of Bangalore and Mysore. Avarekai is high fiber and protein. Hyacinth beans in English and also known as Lilva Beans, kannada (Avarekalu), Hindi (Ausat, Surti Papdi), Chikudukaya/Anapakayalu in Telugu, Avarekai/Mochakottai in Tamil. Avarekai is grown between December and January. At this time, not only the quality but even the taste is at its best.

How do you clean Avarekai?

Firstly, remove the seeds from the pod like you do with peas. And be careful to avoid worms you will find in it. Rinse for 1 to 2 times and its ready to use for cooking.

Secondly even we can make recipes by soaking the avarekai seeds in a bowl with water. Then remove the out cover of the seed(Hitikida Avarekalu)

How do you cook dry Avarekalu?

Firstly soak dry Avarekalu for 8 hours or overnight and pressure cook it for 4 to 5 whistles, then its ready to make any sambar, curry or side dish of your choice.

Avarekai Mela Bangalore:

Avarekai Mela is a festival that celebrates the different variety of avarekai or broad beans or hyacinth beans, Bangalore Bean. It’s good to know that Bangalore still loves its beans. Even variety of dishes made using avarekai as the main ingredient. Even you can shop and buy different variety of these broad beans, fresh avarekai, avarekai seeds, dry avarekai seeds. These melas are condcuted to help the farmers and create awareness.

Dishes made using Avarekai:

Avaekalu kurma, Avarekalu sagu, Avarekalu fry, Avarekalu curry, Avarekalu Saaru, Avarekalu palya, Avarekalu upma, Avarekalu Tomato bath. Even we can add for veg biryani too. Using Avarekai people make different variety of curries, gravies according to their place or region such as avarekalu saaru Brahmin style, avarekalu saaru Mysore Style, Avarekalu Saaru Karnatak Style etc.

Avarekai is actually a seasonal vegetable, but now its available throughout the year, you can buy through online like bigbasket.

How to make Avarekalu Huli saaru: