We Kannadigas are very fond of Avarekalu/Flat Beans. And, when it is in season, Avarekalu rules the roost in every household. Be it Akki Rotti, Akki Tari Uppittu, Saaru, Usli, Sagu .. The list is endless.
To Temper:
How To:
Serve Hot with steamed Rice or Ragi Mudde
NOTE: Do Not skip adding coriander leaves because that is what makes all the difference. If you do not have fresh coriander at hand, simply postpone or run to your nearest vegetable vendor :)
This yummy Avarekalu Saaru is yet another dish from my dear friend Rajini, the one who taught me Methi Pulao & Quick Aloo Tikkis, Remember??
This is her Grandmother's secret recipe & she uses fresh coriander along with Rasam Powder & Cumin to give that unique flavour to the dish.
Another tip, I learnt from my Grandmother is to never combine Avarekalu with onions. Onions have a strong pungent flavour which masks the subtle flavour of Avarekalu.
In other news, my little Baby is growing up into a Lil big boy. He will be a 4 month old shortly & he seems to be enjoying every bit of our attention. After much debate, We finally chose to call him Kedar. Okay, you can call him Baby K :)
Now straight to the Recipe ...
You Will Need:
- 2 cups Avarekalu/Flat Beans
- 2 large ripe tomatoes - halved
- 1/4 cup fresh grated coconut
- 5-6 green chillies
- 3 tsp Rasam powder
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- Half a bunch of fresh coriander
- Salt as per taste
To Temper:
- 1 tsp desi ghee
- 1 tsp mustard seeds
How To:
- Add about 4 cups of water in a large pot, add some salt. Add Avarekalu, tomatoes & green chillies. Cover & allow them to cook. The avarekalu should be completely cooked yet firm. When done, fish out the green chilllies, tomatoes & about 2 tbsp of avarekalu, set aside & allow it to cool. Set aside the remaining avarekalu along with water
- Grind fresh coconut, cooked tomatoes, Green chillies & avarekalu that was set aside along with cumin seeds, turmeric powder, coriander & Rasam powder into a smooth paste adding little water.
- Reheat the avarekalu & water that was set aside. Add the ground paste & some salt. Let it come to a gentle boil. Turn down the heat & simmer for aboyt 5-6 mins.
- Temper with mustard seeds & garnish with fresh chopped coriander.
Serve Hot with steamed Rice or Ragi Mudde
NOTE: Do Not skip adding coriander leaves because that is what makes all the difference. If you do not have fresh coriander at hand, simply postpone or run to your nearest vegetable vendor :)
