Saturday, December 13, 2014

Avarekai Coconut Curry (Field Beans).

Avarekai (Field Beans) is a seasonal crop. It is available during winter. 

People do try many dishes out of  Avarekai. You must have tasted Averekai uppittu,  Avarekai dose, rotti , idli, Avarekai Hurigalu, sambar, dry curry, saagu...rice , puliyogre with avarekai ..etc ...etc etc...Here is one of such recipe which I have tried with raw coriander seeds, jeera and green chilly and coconut.
So this curry is thick and has lots of gravy with Avarekai. I have also used some bottle gourd pieces. Bottle gourd not only adds as vegetable part in the curry, it also helps to reduce the gas in Avarekai.

Lets see the benefits and the different names in different languages for Avare kai. (Field beans).

They are highly nutritious and supply vital nutrients to our body.
They contain Vitamin A, Vitamin B and C. and help and protect us and make our bones and teeth strong.
Field beans help to control our blood sugar level normal and gives energy.
They contain high fiber and regulates cholesterol level and help in proper functioning of our digestive system.
They are rich source of iron which is helps in building of hemoglobin, that is a vital component of blood/
Here is a recipe of Avarekai Coconut Curry and that goes well with idli, dosa, chapati, roti, akki rotti, poori and plain rice. The spices used here will be at home and it is a simple curry or we say as hasi huli ( raw saambar)..

Things Needed

Avarekai : 2 cups
Toor Dal : 1/2 Cup
Tamarind : 2 marble size
Coriander seeds : 1 Table spoon
Jeera : 1/2 Tea spoon
Coconut : 3 to 4 Table spoons (fresh and grated)
Salt : Required
Green chilly : 2
Oil : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Curry leaves : 5 to 6
Turmeric powder : a pinch
Bottle gourd pieces : 1 cup ( 1/2 of one small bottle gourd)

Method : 

1. Dee seed Avarekai and wash it.  Wash and cut bottle gourd and pressure cook toor dal, bottle gourd and avarekai and keep it aside.

2. Grate coconut and grind with coriander seeds, jeera tamarind and green chilly.
3. Keep a big pan on the fire and heat. Add oil and mustard seeds. Let the mustard splutter.
4. Add curry leaves and cooked avarekai toordal mixture.
5. Add salt and turmeric powder and mix it well. Let it boil nicely for 2 minutes.

6. Add ground coconut mixture and mix it slowly and cook for 3 to 4 minutes.

7. Avarekai - Coconut curry is ready to serve. Shift the curry to a serving bowl .


Avarekai and toor dal must be cooked till soft.  Adding red chilly instead of green chilly is optional.
You can use more water to make the curry little more liquid. Taste differ.
You can also use a  spoon of soaked raw rice and grind it along with coconut. It helps to thickens the curry. ( I have not used)
I have used 1/.2 cup of bottle gourd pieces, since it helps to reduce the gas in Awarekai and toor dal.Using onions and garlic is optional. Add onions and garlic with mustard splutter and fry for 2 to 3 minutes and then add the avare- dal mixture then boil nicely.
Time : 30 minutes
Serving : 4 to 5

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