Hitikida Avarekaalu Saaru is a daily fair almost, during the Beans season in Karnataka, which is a real treat for Kannadigas. Literally a fair is also conducted in Bangalore, India, to mark the first harvest of this Beans, where people do take part in buying this beans in large quantities. A variety of recipes are dished out using the Hyacinth/Avarekaalu Beans. The curry is brought out at its best with minimal ingredients, so that the aroma of the beans is highlighted. Here, the garlic, ginger, onions, tomatoes and coconut makes the creamy and spicy. If want to make it with extra zing, can also add Mutton Kheema in the curry, which takes the curry to another new level for non-veg lovers.
Previously, blogged on the Avarekaalu Uppitu, which is another delicacy of Karnataka, using the same Hyacinth beans. Here's the curry, relished with ragi mudde, which is also the comfort food of Karnataka.
The beans has to be soaked in water at least for 4 to 5 hours so that the outer shell like cover comes out easily. This is specially done by practice by just twisting the beans between your thumb and index finger with an angle, and the skin is withered. But to make you all ease at cooking, we do get the de-skinned Beans in the market nowadays.
Ingredients:
1. Hyacinth de-skinned beans - 1 1/2 cup
2. Tomatoes - 1 no.
3. Onion - 1 no.
4. Garlic - 1 no.
5. Ginger - 1 inch piece
6. Cinnamon - 1 small piece
7. Cloves - 2 no.
8. Mustard seeds - 1/2 tsp
9. Curry leaves - 1 spirng
10. Coconut milk - 1/2 cup
11. Chilly powder - 1 tsp.
12. Coriander powder - 2 tsp.
13. Turmeric - 1/4th tsp.
14. Green chilies - 2 no. (optional)
15. Coriander leaves - 1/2 cup
16. Oil - 2 tbsp.
17. Salt to taste
Cooking Method:
1. Initially start up with chopping the onions and blend them coarsely. Now make a separate paste of ginger, green chilies and garlic paste too keeping all this aside, and finally chop tomato finely for later use.
2. Heat oil in a pan, add mustard seeds, and once this splutters, add curry leaves, cinnamon, cloves and tomatoes. Once the tomatoes goes mushy, add ginger garlic paste and saute it for 2 to 3 minutes. Add coarsely ground onions in this and cook until all the ingredients are well combined.
3. Now add Hyacinth beans in the pan giving it a thorough stir adding salt, turmeric, chilly powder and coriander powder, adding warm water 4 cups and cook the curry. After a while when the beans are half cooked, add the final ingredient of cooking, coconut milk. Cook everything combined together until the beans are cooked and gravy is thickened to the desired consistency.
4. Garnish with coriander leaves and serve warm with a bowl of steamed rice or ragi Mudde.
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| Kayi Holige |
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| Huruli Kaalu Saaru (Sprouted) |
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| Thatte Idly |
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| Chow Chow Baath |
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| Mavinkaayi Puliyogare |
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| Tomato Rice (Instant) |