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  

Methi Aloo Dry Curry

Methi Aloo curry is a simple dish that can be done in a few minutes. It is a side dish and goes well with almost all the main dishes like, plain rice, chapatis, rotis, dosas, poori etc.
I have used methi/fenugrik leaves, potatoes and some spices.

Let us see some benefits of eating " Jeera/Cumin Seeds" in our diet. 
We South Indians never used the jeera in every thing like North Indians. But it has become a habit that when you season you automatically put some jeera to the seasoning and feel happy. The fried jeera aroma spreads all the corner and refreshes you, makes you hungry. I think you all agree with me for the above words. Jeera /Cumin seed has an important role in Indian cooking. It helps to digest the food easily, adds aroma to the food and adds the taste too. Lets see some benefits of eating jeera in our diet.
Cumin seeds helps to easy digest, improve immunity and treats piles. It is good for asthma, common cold and anemia. It is good for lactation, helps the body to keep the body cool and boils. It helps to boost overall health. Cumin seeds helps to relief stomach aches. Cumin seeds contain dietary fiber and good for people who suffer from constipation. It contain magnesium, iron, calcium, copper and sodium. It has Vitamin E which is very good for skin care and helps to prevent premature aging symptoms. It also helps in keeping the skin young and glowing. It contain Vitamin A and Vitamin B6.
Lets see the recipe now :

Things Needed :

Potatoes : 2 (Medium size)
Methi/Fenugrik leaves : 1 Bundle
Jeera : 1/2 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Green chilly : 1
Rasam Powder/Sambar Powder : 1 Tablespoon
Garam Masala Powder : 1/2 Teaspoon
Salt : As required
Coriander leaves : 2 Tablespoons
Oil :2 Tablespoon
Lemon : 1 Teaspoon (Optional).

Method : 

1. Wash and cut potatoes into small. Wash and slit green chilly.
2. Wash and cut methi leaves, curry leaves and coriander leaves into small
3. Keep a pan on the fire and heat. Add oil and put mustard seeds and let it splutter.
4. Add jeera, green chilly and fry for a second. Add curry leaves and cut potatoes. Add turmeric powder.

5. Fry nicely and let it cook on low flame for 2 minutes.(Stir in between).

6. Add methi leaves and mix it.
7. Add 1/2 cup of water and let it cook on low flame. It should be soft. Let all the moisture disappear.

8. Add salt, rasam powder and garam masala powder.
9. Mix it slowly and add remaining oil and mix it slowly. Shift the ready curry to a serving dish.

10. Add cut coriander leaves and serve.

Note : 

Removing the potato skin helps the potato to cook faster. (Cooking potato with skin is always healthy). Adding more oil is optional. It adds to the taste. Adding spice of your choice is optional. Adding more water is optional. (Taste differ). Garam masala, chat masala or any other masala powder can be used. I Have used MTR Garam masala powder and Rasam powder. 
Time : 20 Minutes
Serves : 3 to 4 .