When the season starts we can hear the voice of local vendors shouting "Avarekalu" (Hyacinth bean) daily. These green beans acquires lots of importance in Karnataka and is a seasonal one.
We have to remove the outer green cover (like how we do for green peas) and the seed inside is consumed.
In some dishes, after removing the outer cover, the seed is again soaked in water and one more layer of outer cover is removed.
The seed is dried and is used to prepare sundal, sambar and many dishes in Tamilnadu and is called as "Mochai" in tamil.
Avarekalu is Hyacinth bean and Huli is tamarid. I got this recipe from my friend, it tasted so yummy. If you happen to see these avarekalus grab them and give it a try.
1 cup Avarekalu/Hyacinth beans (removed from outer cover)
1 cup Onion (finely chopped)
1 tsp Ginger Garlic paste
1 Brinjal (Chopped)
1 big potato
1 tsp Jaggery
2 tbsp Grated Coconut
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1 tbsp Sambar powder
1/2 cup Coriander leaves
A gooseberry size tamarind
1 tsp Mustard seeds
A green peas size Asafoetida
1 tbsp Oil
1) Pressure cook Avarekalu with salt.
2) Pressure cook potato. After it cools, remove skin and chop into pieces.
3) Take "To Grind" ingredients, first we need to grind coconut, cumin seeds and fenugreek seeds. Next add sambar powder, coriander leaves, tamarind and grind. Next add tomatoes and grind. Next step is the highlight, we are adding few cooked Avarekalu and grinding.
4) Heat oil in a kadai, add mustard seeds. After it crackles, add asafoetida. Then add onion and fry till light brown. Add ginger garlic paste, Brinjal and fry.
5) Add few water till brinjal gets cooked and add cooked Avarekalu. Mix well.
6) Add Ground paste, potato and Jaggery. Mix them well. Finally add salt.
7) Let it cook for 10 mins.
Tasty Avarekalu huli is ready. It goes well with Rice, roti and Dosa.
1) We are grinding few avarekalu to get gravy thickness.
2) We are cooking avarekalu with salt so add salt accordingly at final step.