Avarekalu Saaru

Avarekaalu Saaru (Hyancinth beans)

Avarekaalu is available in winter season between October to February.  Different types of dishes are made from avarekaayi.  Avarekalu uppittu, saaru, palya and pulao is everybodies favourite in our house. 

During the season avarekaayi is available in all the vegetable shops near our house.  We normally buy avarekaayi unpeeled as it retains  natural flavour "sogatu" and we peel the avarekaayi and take out the seeds.
Some deskin the seeds aswell which is called as  "Hitikida Avarekaalu." 

Method:   Soak fresh beans in water for 2-3 hours. Take out the seed from water press it with two fingers and the skin will peel off.
Here is the recipe of avarekaayi saaru.

Preparation Time : 30 minutes.

Ingredients:

Avarekaalu                     --   2 cups.
Grated coconut              -- 2 cups.
Onion                              -- 1.  (finely chopped)
Green Chilles                 -- 4.
Tomato                           --1.  (finely chopped)
 Coriender seeds            -- 2 tsps.
Garlic                              --   8 pulps.
Coriender leaves            --  1/2 cups (finely chopped).
Cumin seeds                   --  1/2 tsp.
Cinnamon                       --  1/2"
Clove                               --  2
Ginger                             --  1/2"

Method:  

1. Cook avarekaalu seperately with  a pinch of salt in  a closed lid vessel.
2. Take 1/2 tsp of oil in a kadai.  Fry green chilles,  garlic, ginger, coriender seeds, jeera, cinnamon, clove and tomato. Keep aside, once it cools down  add 2 tbsp of avarekaalu and grind into fine paste.
3. Fry onion in a two tsp of oil until brown, add ground masala, avarekaalu, little water if required and salt to taste mix it well.  Simmer on a low flame for 10 minute.
4. Season with musturd seeds, curry leaves and garlic.