Pidhukumparuppu Sambar/Avarekaalu Sambar

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.

   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.Garnish with Coriander and serve with Mudde/Rice/Idli/Dosa.

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.

As the Curry has Red chillies as well as pepper take care Not to over use both as it will result in a very spicy curry.

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

Palak Keerai Vadai

Ingredients

Channa Dal 1 1/2 cup
Yellow Moong Dal 1/2 cup
Palak leaves(Pasalai keerai) 1 bunch
Green chili Paste 1Tbsp
Ginger paste 1Tbsp
Jeera 1tsp
Coriander leaves
Curry leaves
Onion 2 no
Salt
Oil for deep frying

Preparation
*Wash and finely chop Onion, Palak leaves, curry leaves and coriander leaves.
*Soak Channa Dal and yellow moong dal in enough water for 2-3 hours.

Method
*Completely drain water from the dal and Grind it coarsely.
*In a Mixing bowl add Ground dal, chili paste, Ginger paste, Jeera, Onion, Palak leaves, curry leaves, coriander leaves.
*Heat oil in a frying pan for deep frying.
*Add salt and mix everything completely.
*Pat the vada on a plastic sheet and deep fry it in hot oil.
*Serve hot with any chutney.



Note: Once all the ingredients is mixed do not rest it for long time the onions and salt will leave water making it difficult to pat vada.
 

Methi Chapathi

Ingredients

Wheat flour 1 cup
Methi leaves(Fenugreek leaves)
Turmeric powder 1tsp
Red chili powder/Green chili paste 1Tbsp
Salt
Oil
Coriander Leaves

Preparation

*Wash and finely chop methi leaves and coriander leaves.
*Sieve wheat flour.


Method

*Heat little oil and saute methi leaves and coriander leaves for 2 min.
*In a Mixing bowl add all the ingredients and mix nicely.
*Sprinkle water little by little to make dough.
*Make chapatis and cook on medium flame.
*Serve hot with pickle or raitha(Ideal for lunch box and picnic)

Green Gram Kichdi

Ingredients

Rice 1 cup
Water 4 cup
Green Gram 1 cup
Cinnamon 1"stick
Cloves 2
Jeera
Big Onion
Curry leaves
Ginger and Garlic Paste
Peppercorns
Red Chillies
Oil 2 tbsp
Ghee 2 tbsp
Grated coconut
Salt

Preparation

*Soak Green Gram in water for 1 hour.
*Soak rice for 10 mins.
*Chop onion



Method

*In a pressure cooker heat oil+ghee.
*Add cinnamon, cloves, jeera, onion, curry leaves, peppercorns, red chillies and saute for 2 mins.
*Add onions and ginger garlic paste saute for 5 more mins.
*Pour 4 cups of water and let it boil.
*Add rice, Green gram, salt and grated coconut.
*Pressure cook for 3-4 whistles.
*Serve hot garnished with grated coconut.

Avarakka Poricha Kuzhambu

Ingredients

Avarakka 1 cup
Tuvaram paruppu ½ cup
Salt
Turmeric Powder

Dry Roast and grind adding little water 

Red chillies 2
Peppercorn ½ tsp
Black Gram- 2 tsp
Asafoetida 1/2 tsp
Grated Coconut 2 tbsp
Rice 1 tsp

Tempering

Oil 1 tsp
Mustard seeds ½ tsp
Black Gram 1 tsp
Curry leaves a few.
Onion
Tomato
Coriander leaves a few

Preparation

*Cook avarakka with little water till it becomes soft.
*Pressure cook tuvaram paruppu(mushy consistency)along with little turmeric powder and oil.

Method

*Take a Pan add the cooked lentil,avarakka, salt, ground masala paste and let it boil for a minute(Add water if necessary)
*Transfer it to a serving bowl.
*Take another kadai heat little oil and add tempering ingredients one by one as mentioned.
*pour this over the avarakka and lentil mixture.
*Garnish with coriander and serve along with hot rice/chapathi/Idli/Dosa.


 

Black Gram vada

Ingredients

Black gram 1 cup
Rice flour 2 tbsp
Onion 1-2
Green chillies 2-3(adjust according to taste)
Curry Leaves a hand full
Coriander leaves a hand full
Salt 1 tbsp
Oil for deep frying

Preparation

*Wash and soak Black gram in cold water for 1-2 hour.
*Finely chop onion, green chillies, coriander and curry leaves.

Method

*Grind Black gram in wet grinder adding as less water as possible into a fluffy batter.

*Add rice flour, salt, onion, green chillies, curry leaves and coriander leaves to the batter and mix thoroughly by hand.

*Take a plastic sheet/betel leaf/plantain leaf apply oil to it and make the dough in to vada shape and make a hole in the centre.

*Deep fry in hot oil and serve it with any chutney.

Note:If Planning to use the batter for later use please refrigerate the same or else it ferments very quickly.

Carrot Halwa-slow cooking method

Ingredients

Carrot 1/4kg
Sugar 200 gms(adjust according to taste)
Condensed milk 5 tbsp
Milk 1/2 ltr
Ghee 1 Tbsp
Raisins and Badam for garnishing

Preparation
*Peel and grate carrot.
*Fry raisins and badam in ghee and keep aside.

Method

*Heat milk, once it starts boiling add the grated carrots and let it cook for 20 to 30 mins.
*Once the milk is reduced add sugar and keep stirring(at this stage it will be further diluted).
*Once all the milk has been vapourised add condensed milk and cook for 3 to 5 mins.
*Add raisins and badam and serve refrigerated.

Note:Use heavy bottom pan to avoid burning of the halwa and to get uniform cooking.