Field beans + Palak/ Spinach Curry

 Field beans is one of the seasonal legume of winter but still available in the market. 

We have some Palak/ Spinach leaves grown in terrace and we just cut it today.

So today the curry is Field Beans and Palak/Spinach Curry. 

Field Beans is one of the best grown legume and people do use it lavishly. 

It has bundle of good sources in it. 

Benefits of Filed Beans/ Avarekayi or Hyacinth Beans.

Hyacinth beans are filled with minerals and vitamins. Potassium strengthens muscles and manganese and zinc help in taking care of respiratory system. It said to be powerhouse of nutrients. It has a good source of antioxidant properties and helps in slowing down the aging process. Vitamin D, calcium and phosphorus helps in maintaining bone health. Vitamin B1 and fiber helps in easy digestion and good for people who suffer from constipation. 

No Onion and No garlic Curry.

Let us see the recipe now :

Things Needed :

To Cook :

Palak leaves : 1 Bunch

Avarekayi/Hyacinth beans : 2 Cups.

Toor Dal : !/2 Cup.

To Grind :

Sambar Powder : 1 Tbs.

Jeera / Cumin Seeds : 1/2 Tsp

Pepper pods : 5 to 6 

Grated Coconut : 1 Cup 

To Add : 

Tamarind : Small Goose berry size 

Turmeric : 1/4 Tsp

Ground Mixture

Salt : As required 

Jaggery : A little 

Ghee : 1 Tbs

Seasoning :

Oil : 1 Tsp

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Curry leaves : 5 to 6 

Asafoetida /Ingh : A pinch

Method :

1. Wash and cut Palak leaves into small.

2. Wash Avarekayi seeds and cook with Toor Dal. (Pressure cook).

3. Soak tamarind in hot water and squeeze out the pulp.

4. Grate coconut and grind it with pepper pods, 

5. Now cook palak leaves and mix it with cooked toor and Avarekayi.

6. Add tamarind pulp, salt and boil for a minute.

7. Add  ground mixture and stir slowly. 

                            

8. Add jaggery and let it boil for 2 to 3 minutes.

9. Add seasoning done with oil, mustard seeds, ingh and curry leaves. Add a tbs of ghee on top.

10. Enjoy your meal with Avarekalu/ Field beans Curry.

Note : Adding any sambar powder is your choice. I have used home made sambar powder done by me. 

Avarekalu should be fresh to add the taste. Use of toor dal is optional.

Time : 30 Minutes.

Serves : 3 to 4.

ರುಚಿಯಾದ ಶಕ್ತಿದಾಯಕ ಅರಳಿನ ಉಂಡೆ.

Aralu / Paddy Puffed Rice Laddu / Aralu Unde.

Aralu Unde is one of the best munching sweet that provide energy, fills your stomach, give strength, quench your thirst, since jaggery helps in provide the needful. Y ummy Laddu, laadu, unde what ever you call is good for travelling, as evening snack, for picnic and for kids snack box. 

Do try and enjoy this simple, healthy, quick and yummy Aralu Laddu. 

Aralu / Paddy puffed Rice is good for summer. It is good for pitta.(Due to excess heat our body generates acid, gas and indigestion problems).

It is the best diet for obesity. It helps in reducing cough they say. It is easily digestible.

It is very easy to prepare this Aralu Unde. 

First step is to clean Aralu, because there will be some paddy husk attached to Aralu.

 
You should remove this paddy husk from Paddy puffed rice carefully, or it goes and stuck in urinary bladder of men and blocks the passage. 

Let us see the recipe now :

Aralu ./ Paddy Puffed Rice : 3 to 4 cups. (Nicely cleaned).

Jaggery : 1 Cup

Coconut /Copra/Dry coconut. : 1 Cup or little more.

Cashews : 1 Handful.

Ghee : 2 to 3 Tablespoons.

Method : 

1. Dry grind cleaned  Aralu into smaller size. 

2. Keep a pan and put jaggery and 1/4 cup water. Melt it completely. Sieve and keep the sieved jaggery aside.

3. Dry grind coconut and keep it aside. (If you are using fresh coconut dry roast nicely and then use it).

4. Now keep a pan on the fire and put cleaned jaggery syrup. Keep it on low flame and stir in between till it turns as little more than one string. Gatti Paka.

5. Switch off the fire and keep the pan down. Add 2 to 3 tbs of ghee and mix it nicely.

6. Add dry ground Aralu,

7. Add  dry ground coconut and cashews.

8.  Mix it well. 

9. Take a handful of this mix and prepare laddu. 

10. Prepare all the laddu and Yummy Laddu is ready to serve or munch. 

11. Store it in a steel box or glass bottle.

12. Enjoy when ever you need or serve for the guest.

Note: 

If you find little hard to prepare laddu. Just heat a little or add very little hot milk.

You can also make some more jaggery syrup and add it to the mixture and then prepare laddu.

Do not add more ghee. It does not take much ghee.