अवरेकाळु दोसा | Indian Pancake With Hyacinth Beans| Vegan | Gluten Free | Step Wise | Winner Of September’s Only Event

Hi All!!

It is that time of the year when Avarekaalu is seen frequenting in the market and if I notice a good quality beans, I’ve to buy it. It so happened that I bought a big batch of the beans and my MIL got me more from Blr, so I had a lot of peeled avarekalu/mochai/ hyacinth beans at home, ready to use.

Whenever I’ve Avarekalu at home, the things regularly made are the akkitari Uppittu, avarekalu saaru and the akki rotti. Once I went more experimental and tried ambode which did turn out well. Each of these recipes have been posted step wise for people to understand it methodically. I was getting tired of going back to the same recipes again and again. It’s not that I do not like them but one needs more variety to try and savour, isn’t it? Hence, this time I decided to try new recipes using the beans and the first recipe that I laid my hands on was the avarekaalu dosa..

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Avarekaalu BissiBele Bhaath..a nice twist to the regular Bissi Bele Bhaath, Step Wise

 

Hi All!

I’ve already mentioned my husband’s love for the Avarekaalu/Hyacinth beans. Whenever I get hold of these beautiful beans, they definitely make it to my kitchen. Earlier I would always buy them in bulk at Bangalore and stock then it in the freezer. But now, since it’s available here, I buy the fresh pods and peel them and over the period I’ve mastered quick peeling too..

This time when I got the beans I decided again to experiment it with the regular bissi bele bhaath, where instead of adding all the veggies I added the beans and I must tell you, it was very tasty. The beans with it’s prominent flavor made the bhaath delicious and worth the try. Earlier too I’ve experimented with these beans  and made Ambode using Oats and an Upma using Barley. Other than these two experiments, the akki rotti , uppittu and saaru using these beans are the commonly made dishes at my place.

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Barley-Hyacinth Bean Upma/ Javaa-Avarekaalu Uppittu

 

Hello again!

I have mentioned several times that my family is a huge fan of avarekaalu/hyacinth beans/field beans/mochai. Come season and I’m ready to peel the tender pods and extract the beautiful seeds, fresh and green. These days we are getting fresh beans and to my delight it has a good flavor too.

Recently on my visit to a gourmet store here, I picked some barley dalia or barley’s coarse meal. I wanted to use it in an innovative way, especially since I was cooking the barley dalia for the first time. I was super excited with the preparation I wanted to try and at the same time apprehensive too. I thought for the first time I was getting a bit ambitious since I did not know how much time it would take to cook but I had used pearl barley in my cooking earlier, so that helped me. .. I realized while cooking, that’s what the foodie in me wanted, some adrenalin rush and then a hopefully a decent foodie treat at the end…

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Avarekaalu-Oats Ambode…Field Beans-Oats Fritters, the Indian Way

Hi!

As I’ve mentioned earlier too that I was introduced to Avarekalu just before my marriage as these beans are very popular amongst Kannadigas. S, has always loved the beans and today, so do I. As I have already mentioned in my post on Avarekalu Uppittu, we make it a point to source the Avarekalu  from S’s hometown and whenever we visit or someone visits from there, we get the stock of beans. Peeled beans are a little expensive but so much easy to use. I do not mind shelling out a few pennies extra for my convenience. I freeze the beans and use them whenever I require.

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Avarekaalu Saaru- Another recipe with these marvelous beans

Hello everyone! I am posting once again my DH S’s favorite. Now you might say what’s new in that? So true, for people who read my blog regularly this is not at all a new thing. But the new thing is is that S had to really wait and pester me to make this Saaru for him. So on his birthday I treated him with this along with the Aloo Posto. What a weird combo one would say! I agree indeed, as both the recipes have extremely contradictory tastes. If the saaru is from south the Posto is from Bengal. The saaru is spicy and the posto has subtle flavors. The saaru asks for lot of coconut and the other asks for mustard… But the common thing in between both the recipes is that they taste good with hot steamed rice. Suits me!!!! Saves my time in the kitchen and the the DH gets his favorites.

This Saaru is a hot favorite in S’s family, I mean my in laws side. It frequents the kitchen when in season. When we had visited Bangalore recently my MIL had made this for lunch. I asked her the recipe that time but I forgot by the time I actually wanted to cook this. So on the D day I conveniently called up my MIL and asked her all proportions once again. She is a sweetheart and is ever ready to teach me her kind of stuff…especially when she knows it’s to pamper her son. LOL

The recipe is very simple and can be cooked very fast if the rasam podi/saaru podi is ready. It needs very basic ingredients readily available in the kitchen except for the avarekaalu/mochai/surati lilva/lima beans.

Ingredients for Rasam Powder/ Saaru Podi

Coriander seeds-3/4 cup

Bedagi Red chilies-2 cups

Cumin-1 tbsp

Mustard and Fenugreek seeds- 1/2tsp each

roast all the ingredients in a teaspoon of oil and grind together.

Ingredients for Saaru

1. 1-1/2 cups of boiled Avarekaalu

2. a cup of grated fresh coconut

3. a tsp of cumin seeds

4. 2-3 tbsp coriander seeds

5. a tbsp of tamarind pulp

6. 3-4 tbsp saaru podi

for tempering-

2 tsp oil

a tsp of mustard seeds

a sprig of curry leaves

Method

Boil the avarekaalu with some salt till cooked.

Grind together ingredients 2-6 along with 2 tbsp of boiled avarekaalu.

Mix this with the boiled avarekaalu, add water to adjust consistency and season with salt.

Put it on flame and bring it to a boil then temper it with the ingredients given under Tempering. Cook it for few more minutes and then serve it with rice and a dash of ghee.

Sending this to MLLE-18 hosted by Srivalli and is the brainchild of Susan.

Avarekaalu Akki Rotti- Rice pancakes with Avarekaalu beans..and awards too

Hi! I am posting a recipe again with Avarekalu. In my previous post with these beans I had posted a famous Upma/ Uppittu from Karnataka. In this post I am posting an Akki roti/ Rice roti. I have posted  another version of Akki Roti earlier also which you can check here. Along with S, I have also started enjoying these superb beans.

Normally on a Sunday if we are planning to go out I will indulge into a cooking a heavy breakfast or brunch so that the kids are satiated and do not bother us while we finish our chores. So this time we indulged ourselves into these extremely tasty Akki Rotis. These are to be finished fast after they are cooked as they turn very chewy otherwise, so in a hurry-burry I have managed to click these pics.

This akki roti has a flavor of the beans surely but also of the fresh coconut. It also has additional flavors of curry leaves, cilantro and is spiced with green chilies. To provide additional crispiness I added Semolina/ rava to it.

These taste best when served with butter/ghee.

Ingredients

Serves –4

2-1/2 cups rice flour(akki)

1/2 cup Semolina/ rava

1 to 1-1/2 cup  avarekalu

1 cup freshly grated coconut

8-10 green chilies chopped

2 strings curry leaves chopped

3-4 tbsp chopped cilantro

2 tsp cumin seeds

salt to taste

hot water for kneading

Method

Pressure cook the avarekalu and coconut with salt to taste else cook in water till done.

Mix the rice flour, semolina, boiled avarekalu, coconut and add all the remaining ingredients together.

After mixing the ingredients form a well in the centre and put the hot water in it.

With the help of a spoon start mixing, once the temperature of the mix is tolerable to the fingers start mixing using hands. Keep adding water till every thing gets mixed properly to form a very soft dough which can spread easily.

Grease a non stick pan properly with oil. Take an orange sized ball of the dough  and put it on the pan. With the help of the fingers press it and then flatten it evenly to form a round shaped roti.The thickness of the roti should be around 5-6mm. If required dip fingers in water while flattening the roti. Make hole in the centre and put a little oil. This prevents sticking of the roti in the centre.

Now heat the pan first on high flame and once the pan is hot simmer the flame. Spread some oil on the top of the roti and then cover the roti with the lid. Once the base/ bottom part is done flip and cook the other side.


Once cooked on both the side serve it with some clarified butter/butter.


Tip- If one likes sour taste can add 3-4 tbsp curds while making the dough.
I am sending this to MLLA-17 hosted by Sra at when my soup came alive and is the brainchild of Susan of The well seasoned cook
to EFM - Variety rice series  conducted by SriLekha

Priya of Priya’s recipes has passed me this and Anncoo has passed me this Thanks a lot both of you, I am truly humbled.

Avarekaalu Akkitari Uppittu…Avarekalu Upma with rice and coconut…a speciality of Karnataka

Avarekalu in Kannada, Mochai in Tamil, Lima/Hyacinth beans in English, Surati Papdi in Gujarati and  Popati/Vaal in Maharashtra are the few names that I know of. These  beans are very popular in Karnataka. I was introduced to them just prior to my marriage by my MIL. I had not realised then that these are very popular in Karnataka and a lot of preparations made with them. These are so popular there that in Bangalore a place where these are sold abundantly is called avarekalu square. You can see many women sitting there separating the beans from the pods and selling them on the roadside. They are normally abundantly available in the winter. These beans have a distinct flavor which is thoroughly enjoyable.

During my recent visit to B’lore I bought them and stored them in the freezer as these are not available here. S is a die hard fan of these seeds…I guess all Kannadigas are. I will be posting the recipes gradually as and when I cook with them.

This weekend when I made this Upma my first step was to call MIL and ask her to repeat the recipe. One big change in now her telling me the recipes is, she does not tell me any proportions unlike earlier when I would ask her for each and every ingredients quantity and ratio. I guess she has realised I have finally found a grip on Kannadiga way of cooking….

Though she has found a confidence in me, I am the one a little apprehensive preparing them as somewhere in my mind it’s there will I be able to make it as good as her?…will S like it? By God’s grace I have normally succeeded in making things as good as her, so S does not complain.

The Upma turned out really tasty and to my understanding S overate the stuff so much that he ate very little for the lunch. It is one such preparation that can be had for breakfast, lunch, dinner or  brunch too, as it’s quite filling. I will  stop praising the dish now and give you the recipe…………

Ingredients

1 cup raw rice (any brand)

3-4 spoons pigeon peas/arhar dal

1 cup avarekalu

1 cup fresh coconut

3-4 tbsp chopped cilantro

7-8 green chilies finely chopped

2-3 strings of curry leaves finely chopped

oil to cook

2 tsp mustard seeds

3 tbsp mix of urad and chana dal (black lentil and bengal gram)

salt to taste

a dash of ghee for taste

Method

Thaw the avarekalu.

Grind together the rice and pigeon pea to a semolina like texture.

Heat oil add the mustard, followed by the urad-chana dal, roast till golden brown in color. Now add the chopped chilies, curry leaves and cilantro.

Add the rice-dal powder and saute them in oil for a few minutes.


Add the avarekalu and mix.

Add freshly grated coconut and mix properly. Add the salt and mix again.

Keep about 4 cups of water to boil.

Add water gradually and keep mixing, add water based on the quality of rice. I required about 3-3/4 cups of water. Cover and cook till done.

Mix a large spoon of clarified butter/ghee before serving.

Sending this to Steady Pulse…Beans and Legume recipe you can count on. and to MLLA-17 hosted by Sra at when my soup came alive and is the brainchild of Susan of The well seasoned cook,
to EFM - Variety rice series  conducted by SriLekha
and to
hosted by EC at Simple Indian Food