Karnataka's culinary heritage is rich and diverse, with each region offering its own unique flavors and specialties. One such cherished dish is Avarekalu Huli, a traditional lentil curry made with hyacinth beans (also known as avarekalu or field beans). This dish is especially popular during the winter months when avarekalu is in season.
This is a coconut based gravy and it goes well with rice.
Avarekalu Huli is a classic South Indian curry that combines avarekalu with a blend of spices, coconut, and tamarind, creating a tangy and spicy dish that's perfect with rice or roti. "Huli" in Kannada refers to a tangy, soupy curry, often prepared with tamarind and a variety of spices. The avarekalu adds a unique texture and taste to the dish, making it a favorite among Karnataka households.
Health Benefits of Avarekalu
- High in Protein: Avarekalu is a great source of plant-based protein, making it an excellent choice for vegetarians and vegans.
- Rich in Fiber: These beans are high in dietary fiber, which aids digestion and helps maintain a healthy gut.
- Packed with Vitamins and Minerals: Avarekalu is rich in vitamins A, B, and C, and minerals like iron and calcium, which are essential for overall health.
- Low in Fat: Being low in fat and calories, avarekalu is a nutritious addition to any diet.
Ingredients:
- Avarekalu / Mochai Kottai / Field Beans Peeled - ½ cup
- Potato - 1 medium sized
- Garlic - 15 cloves
- Oil - 2 tsp.
- Red Chillies - 4
- Onion - 1 medium sized
- Cumin Seeds - ½ tsp.
- Dhania Seeds - 1 tsp.
- Fenugreek Seeds - ¼ tsp.
- Grated Coconut - ½ cup
- Asafoetida - a pinch
- Turmeric Powder - ¼ tsp.
- Tamarind - small lemon sized
- Salt - as needed
Method:
- Remove field beans from their pods.
- Now soak them in water for 4 hours and once again remove the skin by pressing them.
- Peel the potato and cut into medium sized cubes.
- Take a pan and fry red chillies in few drops of oil along with dhania seeds, cumin seeds and fenugreek seeds till they turn light brown in colour and remove them and keep in a plate.
- In the same pan, add a teaspoon of oil and fry chopped onions, garlic and coconut till you get nice aroma from the coconut.
- Switch off the stove and add asafoetida and turmeric powder and mix well and let it cool down.
- You can now grind all the fried ingredients along with tamarind in a mixer to a smooth paste by adding water little by little.
- In a wide pan take field beans and cubed potatoes along with water and salt and boil. Cook them till they become soft.
- Now add thee ground masala and mix well.
- When it boils, simmer the stove and cook for 4 to 5 minutes or till the gravy thickens.
- Serve hot with cooked rice or idly.
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