Avarekalu Saaru

Today we are going to start another BM for this BM my theme for the first week one state different cuisines. In India we have 29 states each state has different regions with different cultures. the cuisine of each state changes according to it's regions. Karnataka is one of the Indian states with different regions and cultures. My choice for the first recipe is from Bangaluru. Some how Iam very much attached to Bengaluru. May be because I lived in this garden city for almost 15 years!!. any way coming to the recipe.
                                                                     Avarekalu Saaru is one of the most popular dish in winter season here. Because that is the season for this Avarekalu, if you visit Bangaluru in winter you can find lot's of  fresh avarekalu every corner of the street. They make lot's of variety dishes with this beans. Kannadigas  just love to have them in every meal in the season. The dishes like Avarekalu akki tari uppitu, Avarekalu akki rotti, Avarekalu palya, avarekalu saaru, Avarekalu sambar many more like this. This Avarekalu saaru is a favorite with ragi mudde all over Karnataka specially in Bangaluru and my husband is a die hard fan of this combination. There are many variation in this saaru recipe, some may add onion, ginger, garlic. My recipe is no onion and no garlic recipe which I got from a friend of mine.
Lets check the recipe...
Avarekalu in Kannada,
In English  Lima or Hyacinth beans
In Tamil  Mochai, Surati pappdi in Gujarath Val beans in Marathi, Anapa ginjalu in Telugu
                                                                

INGREDIENTS:---
Avarekalu  ---  2 cups
Tomatoes  ---  2 big cut in to two
Grated fresh coconut ---  1/4 cup
Green chillies  ----   6 or according to your taste
Rasam powder   ----  3 tea sp
Cumin seeds  ---  1 tea sp
Turmeric powder  ---  1/2 tea sp
Fresh coriander leaves  --  1 cup
Salt to taste
Ghee  ---  1 tea sp
Mustard seeds  ---  1 tea sp
                                                                     

METHOD:--
1. Take tomatoes, green chillies, avarekalu in to a pressure cooker add some salt and 3 cups of water and cook for two whistles switch off the heat and let it cool.
2. Take out the tomatoes, green chillies and two tab sp of Avarekalu and allow them to cool.
Set a side the remaining boiled avarekalu along with the water.
3. Grind grated fresh coconut, cumin seeds, rasam powder, cooked tomatoes, green chillies and  avarekalu with fresh coriander leaves, turmeric powder and rasam powder. Add little water and make a smooth paste.
4. Add this masala to the avarekalu which we set a side with water taste and adjust salt. If require add little more water and bring to a full boil, turn down the heat to low and cook for 5 more minutes.
5. Heat ghee in a pan add mustard let them splutter then add this seasoning to the Avarekalu saru and switch off the heat.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or Ragi mudde.
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