You can rarely find a Kannadiga who doesn't like Avarekalu. There are so many varieties which are prepared and you can see the skin peel thrown on the roads in front of all houses. During my childhood, I used to always wonder why people throw this on the road. My granny said that people throw the hyacinth bean peels on the road believing that the curry will turn out very well . LOL , not sure how will curry be tasting good if people stamp the peel . There might be some pipe connection to their kitchen :p
Jokes apart, try this curry and enjoy with dosa / ragi balls.
Prep time : 5 hrs
Cooking time : 1hr
Complexity : High
Ingredients:
Hitikida Avarekalu: 4 Cups (1 KG Avarekalu).
(Peel Avarekalu and soak in water for 5 hrs. De-skin the seeds)
Grated Coconut: 3 Tbsp
Green Chillies: 10
Dhaniya Powder: 1 tbsp
Cinnamon: 1 inch
Cloves: 4
Onion : 2
Tomato : 3
Ginger Garlic Paste : 1tsp
Coriander leaves: 2 tbsp
Oil : 3 Tbsp
Method:
Masala:
In a small kadai, heat 1 tbsp oil. Add chopped 1 onion, green chillies, cloves, cinnamon, 1 chopped tomato. Fry well. Add ginger garlic paste. Switch off the stove and add Dhaniya powder and grated coconut.
Grind this mixture to a fine paste. Add coriander leaves and grind.
Heat vessel, add onion . Fry Avarebele by adding salt.
Let this cook well. Once this is cooked add the grinded masala with one glass water and let it boil . Add finely chopped tomatoes.
Let it boil .
Avarebele Curry is ready to be served with Ragi Balls/Rice/Dosa.
Happy Cooking:)
Jokes apart, try this curry and enjoy with dosa / ragi balls.
Prep time : 5 hrs
Cooking time : 1hr
Complexity : High
Ingredients:
Hitikida Avarekalu: 4 Cups (1 KG Avarekalu).
(Peel Avarekalu and soak in water for 5 hrs. De-skin the seeds)
Grated Coconut: 3 Tbsp
Green Chillies: 10
Dhaniya Powder: 1 tbsp
Cinnamon: 1 inch
Cloves: 4
Onion : 2
Tomato : 3
Ginger Garlic Paste : 1tsp
Coriander leaves: 2 tbsp
Oil : 3 Tbsp
Method:
Masala:
In a small kadai, heat 1 tbsp oil. Add chopped 1 onion, green chillies, cloves, cinnamon, 1 chopped tomato. Fry well. Add ginger garlic paste. Switch off the stove and add Dhaniya powder and grated coconut.
Grind this mixture to a fine paste. Add coriander leaves and grind.
Heat vessel, add onion . Fry Avarebele by adding salt.
Let this cook well. Once this is cooked add the grinded masala with one glass water and let it boil . Add finely chopped tomatoes.
Let it boil .
Avarebele Curry is ready to be served with Ragi Balls/Rice/Dosa.
Happy Cooking:)
