Friday, November 11, 2016

Avarekalu (Field Beans) Jeera Curry

Avarekalu (Field beans) already in the market. So that means every dish goes with Avarekai here in Karnataka. Until the crop gets over  (till end of February), its the Avare Kai Season. Avarekai rotti, Avarekai Dose, Avarekai Idli, Avarekai Vada, Avarekai bisibel bath, Avarekai Vanghi bath, Avarekai saaru/Sambar/saagu/ Kootu, Avarekai kodubale, fried crispy avarekai etc etc etc. Every thing is Avaremaya means all things are with Avarekai.
I have prepared Avarekai Saagu/Kootu/ Jeera Huli.


Lets see some benefits of eating Avarekai/Flat beans in our diet.
Field beans/Avarekai contain Vitamin A, B and C. They are highly nutritious and supply vital nutrients to our body. Field Beans do contain high fiber and regulates cholesterol level in our body. They do help the digestive system function well. They are rich source of iron and it is very important in building good blood cells. (Hemoglobin).
Lets see the recipe now: No Onions OR No Garlic is used in this Avarekai Jeera Curry 

Ingredients : 

To Cook :
Avarekai/Field beans : 2 Cups
Methi/Fenugrik seeds : 1/2 Teaspoon
Moong Dal : 2 Tablespoons
To Grind :
Jeera/ Cumin Seeds : 1 Teaspoon
Coconut : 1/2 Cup
Green chilly : 2
Ginger : Half inch
Tamarind : Small marble size
Add :
Bajji Chilly Pakoda chilly : 2 to 3
Green/Red Tomatoes : 2 to 3 ( Very small ones).
Turmeric Powder : 1/4 Teaspoon
Mustard seasoning :
Ground coconut mixture
Cinnamon : very small piece
Cloves : 1 to 2
Coriander Leaves : 2 Tablespoons (Optional)

Method :

1. Remove the seeds from Fresh Field beans and wash it.

2. Wash green tomatoes, bajji chilly (Pakoda chilly, green chilly and and cut it in to small. Remove the seeds from pakoda chilly before cutting into small.

3.Wash moong dal and keep it aside.
4. Now keep a pan on the fire and heat. Add a teaspoon of oil. Add cinnamon and clove.
5. Add Avarekai/Field beans, moong dal, turmeric powder and methi seeds. Mix it well.
6.. Cook with required water. ( I have used pressure cooker to cook).

7. Grate or cut coconut into small pieces and grind with jeera, green chilly, ginger and tamarind. (Use required water).
8. Remove the ground mixture from the mixi jar and keep it aside.
9. Now keep a pan on the fire and put cooked field beans and vegetables.
10. Add Pakoda/Bajji Chill, cut tomatoes and mix it well.

11. Add salt and ground mixture and mix it well. Let it cook for 3 to 4 minutes.

12. Shift the ready curry to a serving bowl and add mustard seasoning.

Note :

Do not add much cinnamon and clove.
Let the aroma be mild. Removing the seeds from Pakoda chilly reduce the spice (hot) of the chilly. Adding more spice and green chilly is optional.
Adding onions and garlic is optional.
Adding cinnamon and clove is optional. You can use any choice of your choice. Eg : garam masala powder or any other spices.
Time : 30 Minutes
Servings : 4 to 5  

6 comments:

  1. Thanks for the recipe. It is adding taste to my cooking. Thanks a lot. Ma'am, I want to learn to cook 'Haleem' it is a north Indian dish cooked with all the lentils. My mother used to make. I want to learn to make it without using readymade spices (veg).

    ReplyDelete
    Replies
    1. Thanks Sadia...Try and write up the recipe blog..we also will learn lot of new dishes...

      Delete
  2. will try as it is tempting..great work Nalini

    ReplyDelete
    Replies
    1. Thanks Ranjini Iyer...for the lovely words said ..try it out and let me know how it has turned and your liking ...

      Delete
  3. Thanks for sharing dear..I have some flat beans at home..will try it

    ReplyDelete

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