Avarekalu is also known as "Hyacinth Bean" in English. A very popular curry down south. We make this curry when this is in season... but its available all round the year nowadays. The recipe featured here is the one which is made in my in laws place. A very unusual and elaborate curry with Hidhikinabele or Pidhukumparuppu cooked along with dry roasted masala of red chillies, Coriander Seeds, Pepper, Jeera, Coconut, Poppyseeds. Potatoes and Brinjal can also be added to this curry for added taste.This curry tastes best when its Very spicy but the taste palate can be adjusted as per ones families Taste. The best thing about this curry is the taste of soft beans after its been cooked with all the spices.
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| De Skinned Hyacinth Bean |
Makes:6-7 Servings
Ingredients
½ Kilo Grams Peeled and De skinned Pidhukum Paruppu/Bean
½ Kilo Grams Brinjal and Potato Cut into 1 inch Cubes
1 tablespoon thick tamarind paste (or 1/4 cup freshly squeezed tamarind juice)
Salt to Taste
½ Table Spoon Turmeric Powder
Ingredients for Wet Masala
1 Tea Spoon Oil
1 Medium Sized Onion Finely Chopped
1 Medium Sized Tomato Finely Chopped
3-4 Table Spoon Fried Gram
Ingredients for Dry Masala
4 Long Red Chillies
1 Table Spoon Poppy Seeds
1 Table Spoon Coriander Seeds
1 inch Square Coconut Piece(Can take a Bigger piece also)
1 Table Spoon Jeera
1 Table spoon Peeper
Ingredients For Seasoning
Oil
1 tea spoon Mustard
2 Teaspoon Jeera
1 Onion, Finely chopped
10-15 Curry Leaves
Ingredients For Garnishing
few Coriander Leaves
Method
Take a deep Frying Pan heat 1 Liter of Water to this add pidhukumparuppu, Potato and Brinjal and Turmeric Powder. Cook in a Medium flame until everything is cooked to about 75% and Keep Aside.
For the Wet Masala
Heat Oil in a Pan and add onion, Tomato and a Pinch of salt, Saute till the Tomatoes become Mushy. Once it gets Cooled Grind it along with Fried Gram and keep aside.
For the Dry Masala
Heat a pan and Dry Roast all the ingredients mentioned in Dry Masala and grind it adding very little water.
How to Proceed
Add the Wet Masala and Dry Masala to the Beans and Vegetable mixture, Boil till everything Mixes well and Nice flavour comes out.
Add salt and Tamarind extract, and Boil for 5 more minutes.
Heat oil and Temper mustard, Jeera, Onion and Curry leaves.
Note:
Pidhukumparuppu/Beans need to be peeled and soaked in water for 3-4 Hours and later should be DE skinned using the thumb and index finger.
DON'T Pressure cook the Beans which will make it very mushy remember we need Soft yet Firm beans.
Small onion also known as madras onions can be used for grinding which further enhances the taste. Tempering can be done using ghee which enhances the taste of the curry.
Sending this to entry to Walk Through Memory Lane Event, walk-through-memory-lane-october and My Legume Love Affair - MLLA 64
Sending this to entry to Walk Through Memory Lane Event, walk-through-memory-lane-october and My Legume Love Affair - MLLA 64
