Saturday, February 6, 2010

Kannada style AWESOME Avarekalu saaru - Avarekalu recipe - Avarekai - Avarekai recipes

This is a speciality from our very own Bangalore - the delicious "AVAREKALU SAARU". Avarekai is something of a distinct pea from the Bangalore and surrounding regions - available in the winter seasons - October to February. During this season - avarekai or avarekalu beans are available in every nook and corner of the city - and sold in various forms - the "sogatu" or farm variety - unpeeled. Peeled with skin on - the variety with the skin also peeled off being the costliest.
Avarekalu Saaru

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.

Serves: 4
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)
Avarekalu Saaru
  1. Cook Avarekai seperately in a cooker - 2 whistles - with a pinch of salt
  2. Except onion - fry all items seperately - keep adding one by one to the food processor or mixer - grind them very nicely
  3. 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
  4. Season with mustard seeds, curry leaves and garlic

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