Avarekai/Field beans Palya/Usuli/Sundal is an excellent side dish and every one will surely enjoy eating this Usli.
Usuli or Usli is prepared using any legumes/pulses/beans, like whole moong, whole channa (black/Kabooli), or cow pea and even peas.(Dry/fresh). These legumes are cooked and seasoned with coconut. It is also used as prasadam in pooja occasions.
This recipe is inspired by "Renuka Manjunath", who had put up her traditionally cooked Sogadu avare Benne Usli In "Pakashale", Avarekai is cooked traditionally and just beautiful. Pakashale is one of my favourite group page. I do learn a lot by reading posts in it.
Coming back to Avare Kai/field beans, I have modified and cooked the curry in simple and quick method, because every one has their own busy (bit lazy ? I hope at least some agree) schedule. I have cooked avarekai in quick method using pressure cooker. And one more thing to mention is, the bean I have used might not be so fresh. Sogadu means the aroma contained beans which is so fresh. I have seen that fresh beans and enjoyed eating them in those days. These aromatic field beans one can get them in and around the villages. These Avarekai is seasonal beans, the early crops do have rich aroma (sogadu) in them.
Fresh Avare Kai, onions are used and prepared this Usli, It goes well with almost all the main dishes. Dosa, rotti, roti, chapati, poori and even plain rice are very good combinations.
Lets see the recipe now:
Onions : 2 to 3 or more (Medium sized).
Green Chilly : 2 to 3
Ginger : An inch
Curry leaves : 6 to 8
Jeera : 1 spoon + 1/2 Spoon
Salt : Required
Ghee : 2 Tablespoons
Coconut : 1/2 Cup
Turmeric Powder : a little
Coriander leaves : 2 to 3 Tablespoons
2. Remove the outer layer of onions wash it and cut into small.
3. Wash and remove the outer layer of ginger and grate it.
4. Wash green chilly, curry leaves and coriander leaves, cut into small.
5. Grate coconut and keep it aside.
6. Dry roast 1 Teaspoon of jeera and powder it .
7. Now keep a pan/pressure cooker on the fire. Add 1 table spoon of ghee and heat.
8. Add 1/2 teaspoon of geera and fry for 30 seconds. Add curry leaves, green chilly.
9. Add cut onions and fry for 1 to 2 minutes. (No need to be brown, Let it be transparent).
10. Add Avare kai/field beans and mix it well. Add turmeric powder, salt and mix it again.
11. Add 1/2 cup of water and close the lid. Cook for 5 to 6 minutes. (2 to 3 whistles).
12. Open the lid when the pressure cooker cools down.
13. Keep this again on the fire. Let it be low flame. Mix it well.
14. Add roasted jeera powder and cook on low flame.
15.Let all the water dry out. Now add grated coconut and remaining ghee, mix it again.
16. Shift ready to serve Avare Kai Usli to a serving dish and serve with the main dish.
Serves : 4 to 5
Time : 30 minutes.
Usuli or Usli is prepared using any legumes/pulses/beans, like whole moong, whole channa (black/Kabooli), or cow pea and even peas.(Dry/fresh). These legumes are cooked and seasoned with coconut. It is also used as prasadam in pooja occasions.
This recipe is inspired by "Renuka Manjunath", who had put up her traditionally cooked Sogadu avare Benne Usli In "Pakashale", Avarekai is cooked traditionally and just beautiful. Pakashale is one of my favourite group page. I do learn a lot by reading posts in it.
Coming back to Avare Kai/field beans, I have modified and cooked the curry in simple and quick method, because every one has their own busy (bit lazy ? I hope at least some agree) schedule. I have cooked avarekai in quick method using pressure cooker. And one more thing to mention is, the bean I have used might not be so fresh. Sogadu means the aroma contained beans which is so fresh. I have seen that fresh beans and enjoyed eating them in those days. These aromatic field beans one can get them in and around the villages. These Avarekai is seasonal beans, the early crops do have rich aroma (sogadu) in them.
Fresh Avare Kai, onions are used and prepared this Usli, It goes well with almost all the main dishes. Dosa, rotti, roti, chapati, poori and even plain rice are very good combinations.
Lets see the recipe now:
Things Needed :
Avarekai/Field Beans : 2 CupsOnions : 2 to 3 or more (Medium sized).
Green Chilly : 2 to 3
Ginger : An inch
Curry leaves : 6 to 8
Jeera : 1 spoon + 1/2 Spoon
Salt : Required
Ghee : 2 Tablespoons
Coconut : 1/2 Cup
Turmeric Powder : a little
Coriander leaves : 2 to 3 Tablespoons
Method :
1. Remove the pods from Avare kai and wash it once. Keep it aside.2. Remove the outer layer of onions wash it and cut into small.
3. Wash and remove the outer layer of ginger and grate it.
4. Wash green chilly, curry leaves and coriander leaves, cut into small.
6. Dry roast 1 Teaspoon of jeera and powder it .
7. Now keep a pan/pressure cooker on the fire. Add 1 table spoon of ghee and heat.
8. Add 1/2 teaspoon of geera and fry for 30 seconds. Add curry leaves, green chilly.
9. Add cut onions and fry for 1 to 2 minutes. (No need to be brown, Let it be transparent).
10. Add Avare kai/field beans and mix it well. Add turmeric powder, salt and mix it again.
11. Add 1/2 cup of water and close the lid. Cook for 5 to 6 minutes. (2 to 3 whistles).
12. Open the lid when the pressure cooker cools down.
13. Keep this again on the fire. Let it be low flame. Mix it well.
14. Add roasted jeera powder and cook on low flame.
15.Let all the water dry out. Now add grated coconut and remaining ghee, mix it again.
16. Shift ready to serve Avare Kai Usli to a serving dish and serve with the main dish.
Note :
You can use butter instead of ghee. Adding more spice is optional. You can also add pepper pods if you wish. Using pressure cooker helps to cook avare kai faster. (Optional). You can cook Avarekai in an big bowl or pan. Using any brand of ready to use jeera powder is optional. I have used fresh jeera. Check green chilly if it is hot use only 2. ( According to your taste).Serves : 4 to 5
Time : 30 minutes.
Whoa!! Field beans is my fav!! This looks super delicious and tempting!!
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