Feb 3, 2015

Avarekalu Huli

Avarekalu is very favorite among Karnataka people,  I want to let you all know how much they like this beans is they don't want to miss to have this in every meal in the season. There are many dishes they specially make with Avarekalu. There is a small shop called Sri Vasavi Condiments and food court in V.V. Puram at Sajjan Rao Circle, Bangaluru. Every year in January they organize avarekai mela. In this mela along with fresh avare which specially came from Magadi taluk. If you enter this street you can find vendors sitting on the sides of the road with big bags of avarekai. Many venders set their stalls with there specialty snacks with avarekalu. Specially this Sri Vasavi Condiments and food court, you must experience the flavor and taste of the special avarekalu dishes in there. Like they make Avarekalu dose, avarekalu huli, hitikida bele saru, masal vade, citranna, holige, saru- ragi mudde and hitikida kalu payasa is there popular dish. Like this many more mouth-watering snacks this mela will be there for ten days in January first week to second week. A well known Bengaluru's favorite Avarekalu Mela....

Now let's check the delicious Avarekalu huli recipe........
Avarekalu  ----   200 gms
Potato  ----  1 big
Sambar onions  ----  5
Turmeric powder  ---  1/4 tea sp
Tamarind paste  ---  2 tab sp
Jaggery grated  ----  1 tab sp
Salt to taste
For Masala:--
Grated coconut  ---   3 tab sp
Coriander seeds  ---  2 tea sp
Cumin seeds  ---   1 tea sp
Channa dal  ---  1/2 tea sp
Urad dal  ---  1/2 tea sp
Red chillies  ---  6
Fenugreek seeds  --  6 seeds
Mustard seeds  ---  1/4 tea sp
Black pepper  ---  5 corns
Onion   --- 1 small
1. Wash, peal and cut potato in to cubes, wash avarekalu and add to potato with turmeric powder and cook for three whistles in a pressure cooker.
2. Fry all the ingredients given for masala except coconut and onion set a side to cool down.
3. Grind fried masala ingredients with coconut and onion in to a smooth paste add a little water if require.
4. Now add this masala paste to cooked Avarekalu and potato.
5. Add tamarind paste, grated jaggery, salt to taste, add 1/2 cup water mix well and bring to full boil.
Check and adjust the seasoning, add 1/2 cup more water if the gravy is thick.
Boil for a while and switch off the heat.
Serve hot with rice or ragi mudde, also this is a very good combination for soft dosa or kal dosa...
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cookingwithsapana said...

Wow good to know so much about these beans. Very nice huli ,looks yummy!

Suja Ram said...

Yummy gravy which goes well with everything.

Srivalli said...

Actually this is our favorite as well Padma, guess many states have common liking..nice dish..we make it almost the same way.

Harini R said...

I know how much the people of Karnataka love these beans..Very interesting dish!

Varada's Kitchen said...

Enjoyed reading your intro. Huli turned out great.

Sandhya Ramakrishnan said...

Lovely gravy and good to know about the popularity of this beans!

Priya Suresh said...

Lipsmacking huli, i miss this beans here..Would love with some rice and papads rite now.

Sneha's Recipe said...

A gravy that will go well with rice as well as rotis, yummy.

Pavani said...

Lovely post Padma and interesting to know that Kannadigas love their avarekalu so much. Dish looks delicious.

Archana said...

Delicious huli. I love these beans like a true Kannadiga.

Suma Gandlur said...

I used to pass Sajjanrao circle everyday while going to college and you made me all nostalgic. :)
You picked an apt dish for the ingredient you picked. During avarekaalu sesaon, almost every household cooks this.