Avarekalu Kootu or Field beans curry is a spicy curry made out of avarekalu or field beans or hyacinth beans or lilva papdi. The curry can be made with the beans alone or with other vegetables and has a spicy coconut based gravy. During winter when avarekalu is available in plenty, avarekalu kootu gives us energy and vigor when eaten with rice or roti.
According to healthbenefits.com 1 cup of cooked avarekalu (without salt) contains 227 calories, 15 grams of proteins, 78 mg or calcium. Avarekai or avarekalu also field beans or hyacinth beans are available in plenty during winter in Karnataka. In fact, Avarekalu mela happens every year in Bangalore and different kinds of dishes such as avarekalu vada, payasam, ice-cream, obbattu etc., have been presented in the mela. Avarekalu has gained a lot of popularity in the south. Avarekalu can be incorporated in akki roti, upma, rasam, kootu, bisi bele bath, pulav etc.
AVAREKALU KOOTU|FIELD BEANS CURRY
PREP TIME:10MIN; COOK TIME: 20MIN; TOTAL TIME: 30 MIN; SERVINGS:4
- 1- 1/2 cups Avarekalu/ surti papdi/lilva beans
- Potatoes/brinjals/Chayote squash
- 1/2 cup Tur dal
- 2 tsp. oil
- 1 tsp. mustard seeds
- pinch of Asafoetida
- few curry leaves
- 2 Tsp-Urad dal
- 2 Tbsp-Chana dal
- 1 Tsp-Coriander seeds/Dhaniya
- 1 Tsp-Cumin seeds/Jeera
- 1 inch piece of Dalchini/ Cinnamon stick
- 5 Red chillies
- pinch of turmeric
- 1/2 Cup fresh or dry coconut
- Pressure cook the tur dal, avarekalu and vegetables ( 3-4 whistles).
- Keep a pan on medium heat and fry the dals for a minute. Add the coriander seeds, cumin seeds, red chillies and dalchini and fry for another 2 minutes or until aroma comes. Turn off heat and let it cool.
- After it cools, grind the above ingredients into a masala paste with grated coconut adding little water.
- Heat oil in a pan and add mustard seeds to it. When the mustard starts spluttering add the hing.
- Now put the ground masala paste into it followed by little water and cook it for a minute on medium heat.
- Transfer the tur dal, avarekalu, vegetables, salt to taste and cook it on medium heat stirring often. The consistency should not be too watery.
- Boil it till the masala cooks or the oil comes to the top, and the masala blends well with the vegetables. Serve it hot with rice or rotis.