Avrekalu dishes/surthi beans dishes

Hithukubele (Surthi beans dal)

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How long it takes: 45 minutes (Excluding double pealing)

Number of servings: 2-3 Hithukubele

Avrekalu/Surthi beans  is likely the most abundantly available among the fresh beans in Bangalore, and popular too.  I have memories of having avrekalu dishes prepared at the homes of my friends, not so much at my home. I have already put up avrekayi chithranna, surthi beans saru (avrekalu hasi khara), surthi beans roti, avrekayi melogra gravy, avrekalu mixture, and today, I’d like to share the recipe for a dal with squeezed out avrebele – hithukubele. Here it is:

What you need to have:

1. Hithukubele / Peeled avrekalu or surthi beans- 1 Cup

2. Turmeric powder – 1/2 Teaspoon

3. Asafoetida powder – 1/2 Teaspoon

Fresh Surthi Beans (Avrekalyi)

Peeled Avrekayi/Surthi Beans

Double peeled Surthi beans /Hithukubele

Ingredients of Seasoning & Garnishing

1. Mustard seeds – 1 Teaspoon

2. Green chilly – 2

3. Curry leaves – 2-3 Sprigs

4. Coriander leaves – A handful

5. Salt – To taste

Ingredients of the dish

What you do with what you have:

1. Peel out the main skin of Avrekayi (Image-1) and the beans is as shown in Image-2. Soak that beans in water over night and peel it again and is called by the name Hithukubele which is as shown in Image-3.

2. Cook hithukubele in a broad bowl adding sufficient water, turmeric powder, asafoetida powder and cook till smooth.

Surthi beans being cooked

3. When cooked smooth, just smash a part of the cooked lentils with the help of a spatula to gain consistency to the dish. Add required quantity of salt to the dish and bring it to boil.

Cooked Hithukubele/Surthi Beans

4. Place a spatula with 2-3 Teaspoons of cooking oil on low flame.When hot, add mustard seeds to it. When it splutters, add chopped green chilly to it and later add a little asafoetida powder and finally curry leaves. Add this seasoning to the dish and garnish with chopped coriander leaves. Enjoy hot with rice.  Yummmmmmmmmmmmmmm

Seasoning in progress


How long it takes: 45 minutes (Excluding double pealing)

Number of servings: 2-3 Hithukubele

Avrekalu Roti

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I have already put up Avrekayi Saru and Gravy. On to the Avrekayi Roti now.  This Roti tastes great and people prepare it in different ways. I have steamed Avrekalu and mixed it with rice atta and prepared the dough.  Some people just crush it raw, add all other ingredients and prepare the roti. I might just try the other way of doing it the next time around but for now here is how I typically prepare it !

What you need to have:

1. Cut Banana leaves – a few

2. Rice Atta – 1 cup

3. Avrekalu – 1 cup (pealed twice)

4. Cumin seeds – 1 Teaspoon

5. Green chillies – 2-3

6. Fresh grated coconut – 2 Tablespoons

7. Chopped Coriander leaves – A handful

8. Oil to roast rotis – 3 Tablespoons

9. Salt – To taste

Double Pealed Avrekalu

Ingredients of Avrekalu Roti

What you do with what you have:

1. Peal outer peal of the beans  and soak it in water for about an hour and peal  its thin skin again and is as shown in image 1.

2. Cook pealed beans in the cooker till smooth adding a litle salt.

3. Transfer cooked beans from step-2 to a broad bowl and mix rice atta, chopped green chillies, grated coconut, chopped coriander leaves, a little salt and enough water to make the dough to a spreading consistency.

Roti dough

4. Wash cut banana leaves and wipe it with a clean towel and spread the roti dough to required thickness dampening your hands in water so that one is able to spread it neat.

Roti dough being spread on cut Banana leaf

5. Place a Dosa Griddle on medium flame with 2-3 Teaspoons of cooking oil on it. When heated just place the roti facing the griddle so that it is roasted well there. (we do not cover roti with another piece of leaf.)

Roti being roasted

6. When roti roasts, the leaf gets crumpled and the aroma of the same is absorbed by the roti.

Banana leaf being removed

7. Remove the leaf and allow it to roast for a while.

Roti being roasted on removing the leaf

8. Just lift the roti splash a little oil on the griddle and reverse the roti.

Roti being roasted on the reverse

Enjoy hot with the dry chutney powder of your choice. Yummmmmmmm!!!!

Ready to serve Avrekalu roti with Dry chutney powder

How long it takes: 45 minutes

Number of Rotis: 6 of above size ( is generally good enough for 3 adults )

Avrekalu Mixture

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I have already put up a few dishes of Avrekalu  (Surthi Beans) earlier on my blog.  Today I would like to put up Avrekalu mixture which is an all time favorite of all my friends during my college days. I just gave a try and thought would put it up today.  It is a spicy mixture with the addition of peanuts, Dalia dal, Cashews, Raisins and even dry copra (optional) with some masala powders.

What you need to have:

1. Double pealed Avrekalu – 2 cups

2. Beaten Rice (Medium) – 1/2 cup

3. Peanuts – 1/2 cup

4. Cashews – 1/2 cup

5. Raisins – A handful

6. Cooking oil to fry – 2 cups

Double pealed Surthi Beans

Ingredients of Avrekalu Mixture

What you do with what you have:

1. Peal fresh Avrekalu and soak the same in water for about an hour and peal it again and is as shown in image 1. Dry it on a cloth under the fan for about 30 minutes. (just pinch with your nails and if it pricks in then that is fine.)

2. Place a skillet with 2 cups of cooking oil in it. When heated just place the spatula with holes in it and place pealed Avrekalu from step 1 into it. Fry it till it is crispy. (Please do not over do it to avoid it from turning hard). Transfer it to a colander so that extra oil will filter out.

Avrekalu being fried in oil

3. Also fry peanuts in the same oil in the similar way till done.

Peanuts being fried in oil

4. Fry Beaten rice as well in batches in the same way till it is crispy and swollen.

Beaten rice being fried in oil

Ingredients of Masala powder:

1.  Chilli powder – 3-4 Teaspoons

2. Turmeric powder – 2 Teaspoons

3. Salt – To taste

4. Asafoetida powder – 1 Teaspoon

5. Cumin seeds – 1/2 Teaspoon

6. Sesame seeds – 1 Teaspoon

7. Curry leaves – 4-5 Strands

5. Mix all the fried ingredients from step-2 to step-4 in a colander and keep it aside. Place a skillet on a low flame  and dry roast curry leaves in it in such a way that it turns crispy but does not change the color.

6.  Mix all the powders and roasted curry leaves  together. Place a dry skillet on low flame and when heated put in the fried mixture from step 5 to it and also the powders and dry roasted curry leaves to it and mix well and immediately switch off the flame.  The Avrekalu mixture is as shown in the image below.

Ready to serve Avrekalu Mixture

7. Store it in air tight containers and will remain afresh if fresh cooking oil is used for frying.

How long it takes: 45 minutes (Other than soaking  and pealing of the Beans)

Avrekayi Chithranna (Surthi Beans Bhath)

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I have already put up a few of the items of this fresh Beans. Today I would like to put up yet another item to the one pot meals/rice items on this blog. Avrekayi Chitranna is very popular among the Kannada people of Bangalore/Mysore/Hassan area. This recipe can be prepared like the simple Lemon rice but will taste better and unique with Vangi bhath masala powder. Here it is:

What you need to have:

1. Basumati Rice – 1 cup

2. Surthi Beans (pealed twice) – 1 cup

3. Chopped Capsicum – 1/2 cup

4. Chopped Potatoes – 1/2 cup

5. Cooking oil – 4-5 Teaspoons

7. Salt – To taste

Basumati rice

Chopped Veggies and Pealed Surthi Beans

Cooked Basumati Rice

What you do with what you have:

1. Wash, drain water from Basumati rice and keep it aside for about 15 minutes so that it dries a little as shown in image-1.

2. Cook it in the cooker as usual adding required quantity of water so that the grains on cooking should be as shown in the image 3.

3. Wash and chop Capsicum into bite size pieces. Wash, peal and cut Potatoes lengthwise and peal Surthi Beans twice and keep it aside as shown in image 2.

4. Cook both chopped potatoes, doubly pealed Surthi Beans in the cooker in two seperate containers adding little salt but very little water so that it is not over cooked as shown in the image below.

Cooked Surthi Beans and Potatoes

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Blackgram Dal – 1 Teaspoon

3. Turmeric powder – 1 Teaspoon

4. Curry leaves – 2-3 Strands

5. Cashews – A handful

6. Dry Copra (grated )- 2 Teaspoons

7. Vangi Bhath powder – 3 Teaspoons (commercially available or refer to my powder recipe)

Ingredients of Seasoning

Ingredients of vangi bhath powder dry roasted

5. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds to it. When it sputers add blackgram dal to it.

Seasoning in progress

6. When both are fried add cashews to it. When fried add curry leaves, and chopped capsicum from step 3 to it and let it cook for a while on low flame adding a little salt to it.

Chopped Capsicum being fried in seasoning

7.  When capsicum is fried,  add cooked Surthi Beans, potatoes from step 4 to it and stir well with a wooden spatula so that it is not crushed. Mix vangi bhath powder with grated copra with your hands.  Add the powder along with the cooked rice and stir well. Ready to serve Surthi Beans chithranna is as shown in the image below.

Ready to serve Surthi Beans Chithranna

And serve with sweet curds !

Avrekai Chithranna with sweet curds

How long it takes: – 45 minutes

Number of servings: 4-5