Wednesday, September 10, 2014

Hitikida Avarekalu/Hitkin Bele Saaru

hitkida Avarekalu

Green beans acquires lot of importance in Karanataka traditional cuisine.  After coming to Bangalore, I was fascinated to see fresh, green form of Mochai (Avarekaalu), Toor dal (Togari kaalu), Ripe beans (Hannu huruli) and Black channa/Chickpea (Hasi Kadale Kaalu). 

 I have used this Avarekaalu/avarakai to prepare Karnataka special traditional recipes like Avarekalu huli, Avarekalu usili. 

Yummy and healthy Ripe beans (Hannu huruli) is also my favourite, the tried recipes of these beans are Hannu huruli Sabzi and Hannu huruli Palya

Finally the chickpea (Hasi Kadale Kaalu), it looked bright green in colour and I really enjoyed eating them raw for the sweet taste. I tried Hasi kadale kaalu palya/Sundal and it came out really well. 

But all these natural green beans requires our tough work in removing the outer cover.

Okay coming to our recipe, my friend is kind enough to share this Sankranti special recipe. She also told me that during Sankranti, people in karnataka make this Hitkida avaraekalu both as spicy and sweet version and pair it with Dosa. I got the spicy version and tried. It was so yummy and goes well with dosa, idli, chapathi and Idiyappam too. If you get a chance to buy these green avarekalu, dont miss to give a try of these traditional dishes. 

  • 1 Cup Avarekalu/Hyacinth beans*
  • 1+1 Onion (finely chopped)
  • 2 Tomatoes (finely chopped)
  • 1 tsp Ginger Garlic paste
For Grinding:
  • 2 Cloves
  • 2 small pieces Cinnamon
  • 2 Cardamom
  • 1 tsp Poppy seeds
  • 1 tbsp Coriander seeds
  • 2 Red chillies (normal)
  • 2 Red chillies (byadgi mirchi)**
  • 1/2 cup grated dry coconut(kopra)
  • 2 tbsp chopped fresh coriander leaves

For Seasoning:
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Asafoetida
  • 1/4 tsp turmeric powder
  • 2 tbsp Oil

*Avarekaalu initial process:

1) After removing the outer layer like how we do for green peas, soak the beans overnight. Next day if you press each bean with your fingers, another outer layer will get peeled. Do this for all soaked avarekalus and keep it ready. 

This pic shows the peeled outer layer and the avarekalus. You might be wondering to see some sprouted ones in the pic. Actually I prepared this recipe only after two days of buying these avarekaalus, so some of my avarekalus started sprouting on its own.


1)  Heat a kadai and add Cloves, Cardamom and Cinnamon to dry roast. Transfer it to a plate once done.

2) Then dry roast poppy seeds and transfer to same plate.

3) Add 1/2 tsp of Oil and roast coriander seeds and red chillies. Transfer to same plate.

4) Now add 1 tbsp of oil to same kadai and sauté 1 finely chopped onions. After it turns light brown add ginger garlic paste and sauté for few mins.

5) Now add tomatoes and sauté till it gets cooked and oil gets separated.

6) Now grind the dry ingredients (Cloves, Cardamom, Cinnamon, Poppy seeds, Coriander seeds and red chillies) to fine mixture. The add the sautéed onion mixture, dry coconut, coriander leaves and grind to smooth paste.

hitkida avarekalu
7) Now heat a kadai and add 1 tbsp of oil and crackle mustard and cumin seeds. Then add 1 finely chopped onion, fry till golden brown. 

8) Add peeled avarekalu and 1/2 cup of water to cook them. Avarekaalu should become soft but not mushy. 

9) Once avarekaalu gets cooked, add the ground mixture and salt. Let them boil for few more mins.

Our tasty Hitkda avarekalu is ready.

hitkin bele saaru


1) ** Byadgi mirchi is added only for colour, it will not have spiciness.

2) Adding more tomatoes gives the sour taste, if you prefer you can add one more according to taste. You add 1 Nattu thakkali (Natti tomato) and 1 hybrid variety because nattu thakkali has more sour taste than hybrid one.

3) If you don't get dry coconut, you can use the fresh grated coconut but fry it in oil before grinding.

4) My curry leaves were out of stock so I dint use them, curry leaves is added in this masala while seasoning for nice flavour.

5) Adding more oil while sautéing onion, ginger garlic and tomatoes gives added taste but I have restricted my oil to 1 tbsp. You can alter its quantity according to your taste.

No comments :

Post a Comment