Guess what the aroma is from all of South Karnataka kitchens in winter. It is Avarekayi (field beans or flat beans)! Except for coffee, most of the items prepared for the next two months will contain few Avarekalu. Jokes apart, Avarekayi Saaru is a tasty curry served with plain Rice or Ragi Balls.
Cuisine: Karnataka
Time Required: 40 Minutes
Ingredients:
1½ Cup boiled Avarekayi
¼ Cup Tamarind Pulp
1 inch piece of Jaggery
1tbsp Oil
1tsp Mustard Seeds
1tsp Cumin Seeds
¼tsp Turmeric Powder
A pinch of Hing / Asafoetida
Few Curry leaves
1 Red Chili, Broken
Salt to taste
For the masala paste:
1tsp Oil
4 Red Chilies (dried)
A Bengal gram size Hing / Asafoetida
¼ Cup Grated Fresh Coconut
½ inch Ginger, Chopped
1½ tbsp Coriander Seeds
1½ tbsp Jeera / Cumin Seeds
½ Cup Boiled Avarekayi
Method:
Heat a teaspoon Oil and fry Red Chilies, Hing, Coriander, and Jeera seeds. Grind this along with Coconut, boiled Avarekayi, and ¼ cup water to a paste.
Remove the paste to a thick-bottomed vessel. Add boiled Avarekayi, Jaggery, Tamarind, and Salt. Mix well. Bring it to a boil.
In another pan, heat Oil and add Mustard Seeds, when they splutter, add Jeera, Turmeric Powder, Hing Powder, Red Chili, and Curry leaves. Add this to the boiling Avarekayi Saaru.
Serve hot Avarekayi Saaru with plain Rice or Ragi Mudde (finger millet balls).
