During this season, everything is made from Avarekai - rottis, uppits, palya or upkari etc. I will post a few of these soon.
We always buy the whole pods and leave the skin on. This is because - the special Avarekalu fragrance is best retained. Also, retaining the skin on the peas ensures maximum nutrition.
Here is a saaru (or sambar) made out of avarekai. This goes great with plain white rice or chapattis.
Time to prepare: 30 minutes
Ingredients for Avarekalu Saaru:
- 2 cups coconut - grated
- 4 - green chillies (3 for grinding, 1 slit and added to the curry)
- Marble sized tamarind
- 8 - garlic seeds (4 for grinding, 4 for seasoning)
- 1 - medium tomato - chopped
- 1 medium onion - finely chopped
- 2 tsp - coriander seeds
- 1/2 cup fresh coriander leaves - chopped
- 1 cup Avarekalu
- 1/2 tsp jeera (aka cumin seeds)
- 1/2" cinnamon (aka dalchini दालचीनी in हिंदी)
- 2 clove (aka Lavang लवंग in हिंदी)
- 1/2" ginger (aka Adrak अद्रक in हिंदी)
- Cook Avarekai seperately in a cooker - 2 whistles - with a pinch of salt
- Except onion - fry all items seperately - keep adding one by one to the food processor or mixer - grind them very nicely
- Fry onion in 2 tsp of oil - until translucent - add the groound masala - beans - bring to boil - allow to simmer for 10 minutes or so
- Season with mustard seeds, curry leaves and garlic