Avrekalu dishes

Avrekalu pulav/pilaf

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   Ready to serve Avrekalu pulav with tomato-onion salad


Time taken : 1 hour

Avrekalu/Hyacinth bean is a seasonal beans available only during 3-4 months of a year.  A variety of dishes can be prepared and i have already put up a few of them namely Avrekalu huli, hasi khara, hichikida bele, mixture Avrekalu khara idli, roti etc and today i would like to put up a one pot meal to add to the long list on this blog.  Avrekalu pulav has a distinct flavour due to the double pealing of this bean.  Here is my version of the dish….

What you need to have:

1  Basumati rice – 1 cup

2. Avrekalu (double pealed) – 1 and 1/2 cup

                                                                              Fresh Avrekayi (beans)                                                                                 Double pealed Avrekalu

Ingredients of seasoning:

1  Cashews – a few

2  Chopped onions -1 cup

3. Turmeric powder – 1/2 teaspoon

4. Bay leaf – 1

5. Cinnamon stick – 1″

6. Cloves – 2

7. Cumin seeds – 1/2 teaspoons

8. Cardamom – 2-3

9. Ghee/cooking oil -1 tablespoon

    Ingredients of seasoning

Ingredients of wet grinding:

1  Grated fresh coconut – 1/2 cup

2. Green chili – 2

3. Ginger – 1″ piece

4. Garlic pods -2-3

5. Cilantro – 2-3 teaspoons

6. Cloves -2

7. Kopak buds (marata moggu) -2

8. Bilimbi -2-3

What you do with what you have:

1  Wash and drain water from Basumati rice and keep it aside.  Peal off the skin of Avrekayi beans and soak the beans in water for about 5-6 hours and then peal it again and is shown in image-3.

2. Place a cooker on medium flame with 1 tablespoon of cooking oil in it.  While being heated, add cumin,  cloves, cardamom, cinnamon and bay leaf to it and when done add cashews to it and fryt till done.

    Cashews & other seasoning in progress

3. While being done , add chopped onions ,turmeric powder and a little salt  and fry till onions turn transparent.

 Onions being fried till transparent

4. In the mean time grind all the ingredients of wet masala in the mixer to a fine consistency adding water in steps.  When onions is done , add the wet masala to it and give a stir till you get a pleasant aroma.

      Wet masala added to the fried onions

5. Add double pealed Avrekalu to it and finally add rice from step-1 to it and also add required quantity of water , also check for salt and  close the lid of the cooker and cook for 20 minutes.

 Double pealed Avrekalu being added
     Basumati rice being added to it
    Cooker being set adding water and masala

6. When the pressure is released  transfer a part of it to your serving plate and enjoy with tomato-onion salad!!!Yummmmmm as usual!!!!!!!

Ready to serve Avrekalu pulav with tomato-onion salad

Serves :4-5

Time taken: 1 hour

Good to remember:     1. Avrekalu should be fresh for better taste.

2. Use quality Basumati rice for the dish.

3. One can enjoy the dish with any side dish of his/her choice.

4. Spice level should be adjusted as per your pallot.


Avrekalu Uppittu / Upma

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Avrekayi Uppittu / Upma

How long it takes: 45 mins (excluding peeling beans)

Number of servings: 5-6

The peak season of Avrekayi/Surthi Beans is coming to an end and I wanted to share this recipe for Avrekayi upma while you still find these greens in the market. This is a unique variety of upma and you can relish the aroma of the beans in the dish, especially when served piping hot. We also prefer to relish it with either a mixture or even crispy chana dal (next upcoming recipe) too. Here it is:

What you need to have:

1. Surthi Beans – 1 Cup (Double peeled)

2. Bombay sujee – 3/4 cup

3. Normal wheat sujee – 1/4 Cup

Double peeled Surthi Beans

 Bombay sujee (white) & wheat sujee

Ingredients of Seasoning & Garnishing

1. Mustard seeds – 1 Teaspoon

2. Blackgram Dal – 1 Teaspoon

3. Cumin seeds – 1 Teaspoon

4. Turmeric powder – 1/2 Teaspoon

5. Red chilli -1

6. Green chilli – 2 (chopped)

7. Curry leaves – A few sprigs

8. Chopped Onions – 1/2 Cup

9.  Chopped Cilantro – A handful

10. Fresh grated Coconut – A handful

11. Salt – As per taste

12. Cooking oil – 4 Tablespoon

Ingredients of seasoning & garnishing

What you do with what you have:

1. Peel the skin of fresh surthi beans/avrekayi and soak beans in water overnight. Peel again to get doubly peeled avrekayi as shown in image-1. Cook in the cooker (adding little salt) till soft and keep aside.

2. Wash and chop onions fine, chop green chillies, coriander leaves too and grate coconut as shown in image-3.

3. Dry roast Bombay sujee in a skillet till you the raw aroma goes away and you get a pleasant aroma. Mix wheat sujee to it and keep aside.

Bombay sujee being dry roasted

3. Place a skillet with 4 Tablespoons of cooking oil on medium flame. When hot, add jeera/cumin and mustard. When they start to crackle add blackgram/urad dal to it and fry till it is light brown in colour. Add red chilli pieces, chopped green chillies and add curry leaves and fry till done.  Finally add chopped onions with a little salt, and fry till onions turn transparent. Meanwhile, also boil around 2 and 1/2 cups of  water.

Seasoning in progress

4. When the vegetables/seasoning is well fried, add roasted sujee from step-3 and then boiling water. Let the sujee cook and attain the required consistency – add more boiling water if needed.

Avrekayi uppittu being cooked

5. When done, add cooked avrekayi from step-1. Also, add fresh grated coconut, cilantro/coriander and mix with a wooden spatula (preferably) so that the cooked beans do not get crushed.

Cooked Avrekayi, coconut and cilantro being added

6. Finally when ready it is as shown in the image below.

A closer view of the dish

7. Enjoy with either a mixture or even the fried crispy Chana dal and Ginger chutney.  Yummmmmmmmmmmmmm

Avrekayi uppittu with fried chana dal snack & chutney

How long it takes: 45 Minutes (other than peeling the beans)

Number of servings: 5-6

Good to remember:

1.Bombay sujee must be properly dry roasted to make the upma tasty.  Wheat sujee need not be roasted and when mixed with roasted sujee will suffice.

2. Quantity of water depends upon the thickness of both the sujee. Caution – excess water will turn the dish soggy.

3. Avrekayi should be doubly peeled not only for a better taste but also for a better look.