Home » Vegan » Hitikida Avarekalu Saaru: A Winter Recipe from Karnataka
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Every winter, I wait for Avarekalu to appear in the market so that I can make this Hitikida Avarekalu Saaru.
PinOne of the many blessings of blogging is that I get to deep dive into the cuisines of our beautifulcountry. Karnataka is one of those Indian states whose cuisine is not widely known (apart from what is available in those ubiquitous Udupi eateries). Today, I ampresenting the recipe forHitikida Avarekalu Saaru, a traditional winter favourite in Karnataka.
Avarekalu or Surti Papdi (Lilva Beans) are available in plenty in winter and area treasured ingredient in Karnataka Cuisine. In fact, since the past few years, there are Avarekalu festivals held in many parts of Karnataka. Kannadigas use these beans invery many ways including in Avarekalu Bisi Bele BathandAkki Roti.
Coming back to the recipe, using some creative license, I can describe Hitikida Avarekalu Saaruas Sambar with Surti Papdi. It has a very rich flavour from the spices in whichthe Avarekalu are cooked and tastes absolutely great with rice or Ragi Mudde. I eat this wonderful dish with rotis as well.
While peeling the Avarekalu does take some time, but the rest of the recipe is quite easy. Do give it a try.
We are using only the seeds (Avarekai) and not the outer pod to make this curry.
Other Recipes from Karnataka
Do also try some other recipes from Karnataka including:
- Maddur Vada: A Delicious Tea-Time Snack from Karnataka
- Ragi Rotti | Nachni Roti: A Recipe from Karnataka
- Nucchina Unde – Steamed Tuvar Dal Dumplings from Karnataka
Other Recipes with Avarekalu
- Avarekalu Uppittu (Upma with Surti Papdi or Hyacinth Beans)
- Avarekalu Akki Rotti | Rice Flour Pancake with Hyacinth Beans
- Avarekalu Bisi Bele Bath – A Recipe from Karnataka
Recipe for Hitikida Avarekalu Saaru
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Hitikida Avarekalu Saaru
Aruna
Hitikida Avarekalu Saaru is a delicious winter recipe from Karnataka. It is essentially Surti Papdi (Avarekalu or Lilva Beans) cooked in a spicy gravy. This is an excellent accompaniment to Ragi Mudde.
5 from 2 votes
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Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dinner, Lunch
Cuisine Gluten Free, Indian, Karnataka, South Indian, Vegan, Vegetarian
Servings 4 People
Calories 200 kcal
Ingredients
- 1 Cup Avarekalu
- 1/3 Cup Finely Chopped Tomato
- 1/2 Cup Finely Chopped Onion
- 2 tbsp Thick Tamarind Pulp
- 1 tsp Grated Jaggery
- 1/4 tsp Turmeric Powder
- 1 tbsp Ghee or Oil
- To Taste Salt
For the Masala
- 1/3 Cup Finely Chopped Onion
- 1.5 tbsp Poppy Seeds
- 1 tbsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1.5 inch piece Cinnamon
- 3 Cloves
- 3 Cloves Garlic, Finely Chopped (Optional)
- 3 Marathi Moggu (Optional, substitute with 1 or 2 additional cloves)
- 3-4 Red Chillies
- 3 tbsp Grated Coconut
- 1 tbsp Oil
Instructions
Preparing the Poppy Seeds
Over medium flame, dry roast the poppy seeds till they start to change colour.
For 30 minutes, soak the roasted poppy seeds in just enough water to cover them.
Set aside.
Preparing the Avarekalu
Soak the Avarekalu in lukewarm water for 30 to 45 minutes.
Press each Avarekai gently to take off the outer skin.
Set aside.
Making the Masala
In a kadai, heat 1 tbsp oil.
Add the onions and sautee till they become translucent.
Add the garlic.
Stir-fry for 1 minute.
Add the cinnamon, cloves, marathi moggu, and red chillies.
Stir-fry for 1 minute.
Add the cumin and coriander seeds.
Stir-fry for 1 minute.
Add the grated coconut and mix well.
Turn off the heat.
Set aside and let the ingredients cool a bit.
Grind the fried ingredients along with the soaked poppy seeds and the water the seeds are soaked in.
Ensure you have a smooth paste.
Set aside.
Making the Hitikida Avarekalu Saaru
In a heavy bottomed vessel, heat the ghee or oil.
Add the mustard seeds and let them splutter.
Add the finely chopped onions and sti-fry till translucent.
Add the finely chopped tomatoes and stir-fry till the tomato pieces are stewed.
Add turmeric and salt.
Add the ground masala and tamarind paste.
Stir-fry for 2 to 3 minutes.
Add 1/2 cup water and mix well.
Add the Avarekalu and mix well.
Bring the gravy to a gentle simmer.
Let the Avarekalu cook in the gravy for 7 to 10 minutes. Add more water, if required.
When the Avarekalu are just cooked (take some avarekalu and press between your index finger and thumb. The Avarekai should just be soft and break. It should not be mushy.)
Add 1 tsp jaggery and mix well.
Turn off the heat.
Serve hot with steamed rice, Ragi Mudde, or even Phulka.
Nutrition
Calories: 200 kcalCarbohydrates: 24 gProtein: 6 gFat: 10 gSaturated Fat: 2 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 4 gTrans Fat: 0.01 gSodium: 9 mgPotassium: 453 mgFiber: 7 gSugar: 8 gVitamin A: 214 IUVitamin C: 6 mgCalcium: 103 mgIron: 3 mg
Keyword Avarekalu, Avarekalu Saaru, Avarekalu Saru, Hitikida Avarekalu Saaru
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!
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Comments
nitali04 saysAruna, are these different from the gode waal which we get in M
aharashtra?Reply
- Aruna says
If Gode Waal are the same as Surti Papdi, then yes, they are the same 🙂 In fact, this dish quite tastes like Valache Birde.
Reply
- Anupama Rao says
How much or many/ garlicp/ paste or pods?
Reply
- Aruna says
Hi Anupama,
3 cloves. Will edit the recipe in a minute
Reply
- Shilpa Anoop says
Hi can I make it without onion garlic? Will it taste good?
Reply
- Aruna says
Hi Shlipa
Yes, it will. Increase the amount of poppy seeds to make up for no onion. Use hing/asafoetida in the tadka to get the onion-garlic flavour. Do let me know how it turns out. 🙂
Aruna
Reply
- Sandeep A Sreedhar says
Fry avarekalu,so that it tastes better.
Reply
- Aruna says
Thank you for the tip. I will try it your way soon.
Reply
- Sue says
Hi Ive been wanting to try this since so long
. I did today but without tomatoes and addition of cooked toor dal.. its way too good
Ty for the recipeReply
- Aruna says
Thank you for letting me know. Indian cuisine is open to interpretation and you can make the same thing with your own personal touch.
Reply
- Raji Sonni says
Just now made with home grown Avarekai in Florida. Came out excellent.👇Reply
- Aruna says
I am happy to hear that the Hitikida Avarekalu Saaru came out well. And I am also envious because it is not Avarekalu season here. 🙂
Reply
- Praveen says
When to add jaggery?
Reply
- Aruna says
At the very end. Sorry I missed that and thank you for pointing it out.
Reply
