Hitikida Avarekalu Saaru: A Winter Recipe from Karnataka

Hitikida Avarekalu Saaru: A Curry Made with Surti Papdi/Lilva Beans
Hitikida Avarekalu Saaru

One of the many blessings of blogging is that I get to deep dive into the cuisines of our beautiful country. 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 am presenting the recipe for Hitikida Avarekalu Saaru, a traditional winter favourite in Karnataka.

Avarekalu or Surti Papdi (Lilva Beans) are available in plenty in winter and are a treasured ingredient in Karnataka Cuisine. In fact, in recent times, there are Avarekalu festivals held in many parts of Karnataka. Kannadigas use these beans in very many ways including in Avarekalu Bisi Bele Bath and Akki Roti.

Using some creative license, I can describe Hitikida Avarekalu Saaru as Sambar with Surti Papdi. It has a very rich flavour from the spices in which the Avarekalu are cooked and tastes absolutely great with rice or Ragi Mudde. I eat this wonderful dish with rotis as well.

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.

How to Make Hitikida Avarekalu Saaru

 

Hitikavare Hisukida Avarekalu Saaru | Sambar made with Surti Papdi
Hitikida Avarekalu Saaru
Yum
Print Recipe
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.
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Hitikavare Hisukida Avarekalu Saaru | Sambar made with Surti Papdi
Hitikida Avarekalu Saaru
Yum
Print Recipe
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.
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Servings Prep Time
4 People 30 Mins
Cook Time Passive Time
30 Mins 30 Mins
Ingredients
For the Masala
Servings: People
Instructions
Preparing the Poppy Seeds
  1. Over medium flame, dry roast the poppy seeds till they start to change colour.
  2. For 30 minutes, soak the roasted poppy seeds in just enough water to cover them.
  3. Set aside.
Preparing the Avarekalu
  1. Soak the Avarekalu in lukewarm water for 30 to 45 minutes.
  2. Press each Avarekai gently to take off the outer skin.
  3. Set aside.
Making the Masala
  1. In a kadai, heat 1 tbsp oil.
  2. Add the onions and sautee till they become translucent.
  3. Add the garlic.
  4. Stir-fry for 1 minute.
  5. Add the cinnamon, cloves, marathi moggu, and red chillies.
  6. Stir-fry for 1 minute.
  7. Add the cumin and coriander seeds.
  8. Stir-fry for 1 minute.
  9. Add the grated coconut and mix well.
  10. Turn off the heat.
  11. Set aside and let the ingredients cool a bit.
  12. Grind the fried ingredients along with the soaked poppy seeds and the water the seeds are soaked in.
  13. Ensure you have a smooth paste.
  14. Set aside.
Making the Hitikida Avarekalu Saaru
  1. In a heavy bottomed vessel, heat the ghee or oil.
  2. Add the mustard seeds and let them splutter.
  3. Add the finely chopped onions and sti-fry till translucent.
  4. Add the finely chopped tomatoes and stir-fry till the tomato pieces are stewed.
  5. Add turmeric and salt.
  6. Add the ground masala and tamarind paste.
  7. Stir-fry for 2 to 3 minutes.
  8. Add 1/2 cup water and mix well.
  9. Add the Avarekalu and mix well.
  10. Bring the gravy to a gentle simmer.
  11. Let the Avarekalu cook in the gravy for 7 to 10 minutes. Add more water, if required.
  12. 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.)
  13. Turn off the heat.
  14. Serve hot with steamed rice, Ragi Mudde, or even Phulka.
Share this Recipe
Powered byWP Ultimate Recipe

 

Hitikida Avarekalu Saaru: Surti Papdi in a spicy gravy
Hitikida Avarekalu Saaru

Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe

Bajra or Pearl Millet is a very popular in Western India; especially in Maharashtra, Rajasthan, and Gujarat. Bajra is known for its heat generating properties and so is often eaten in winter. While I make Bajra Roti (Bhajra Bhakri) often, I made Bajrichi Khichdi | Bajra Khichdi for the first time this week.

I made a very simple, mildly spiced version of the Bajra Khichdi. It tasted just like Ven Pongal but because I used the Bajra as is without grinding the texture was a tad grainy and chewy (i liked this). I ate it with some Kadhi and Rasam, though you could enjoy it by itself or with some pickle on the side.

Millets are quite popular in many parts of India. This past year, I have been trying to incorporate more millets into my diet and so far have succeeded in cooking with Sama/Samai/Varai (Little Millet) and Kuthiraivalli/Odalu (Barnyard Millet).

Do try my recipes for Varyache Tandul | Samo Rice, Varai Pulav | Upma with Sama, and Kuthiravali Pongal | Odalu Gatte Pongali.

Bajra Khichdi
Bajra Khichdi

How to Make Bajrichi Khichdi | Bajra Khichdi

 

Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
Yum
Print Recipe
Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
Yum
Print Recipe
Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Ingredients
Servings: People
Instructions
Soaking the Bajra
  1. Wash and soak the Bajra in 2 cups water for at least 8 hours.
  2. Drain the water and set aside the soaked Bajra.
Soaking the Moong Dal
  1. If possible, soak the Moong Dal for 1 hour. This is an optional step. The Moong will cook even if you do not soak it but will need more time.
  2. Drain the water and set aside the Moong Dal.
Making the Bajrichi Khichdi | Bajra Khichdi
  1. In a pressure cooker or kadai, heat the ghee.
  2. Add the cumin seeds and wait till they start to splutter.
  3. Add the hing, turmeric, and slit green chillies.
  4. Stir-fry for a few seconds.
  5. Add the soaked Bajra, Moong Dal, and salt.
  6. Mix well.
  7. Add 3 cups of water.
  8. Pressure cook for 3 whistles or cook covered on an open flame till the Bajra Khichdi is mushy.
  9. Using a heavy ladle, mix well so as to mash the moong dal a bit.
  10. Serve the Bajra Khichdi hot topped with sonme ghee and with some Kadhi, Dahi, Papad or Pickle on the side
Recipe Notes
  • You could crush the soaked bajra or coarse grind it to get a smoother texture.
  • Many people dehusk the soaked bajra but I did not.
  • You can also make a Masala Bajra Khichdi by adding tomatoes, onions, and red chilli powder.
Share this Recipe
Powered byWP Ultimate Recipe

 

Bajrichi Khichdi
Bajrichi Khichdi

Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Last month I spent over a week in Rajasthan. I was in and around Udaipur, and had the time of my life. While I was there I had a version of Gatte ki Sabzi cooked largely in an onion-tomato gravy and I had posted that recipe last week.

However, I have always eaten Gatte ki Sabzi that was made in a yogurt gravy and that is what I am presenting today. This version is easier to make as it involves lesser cooking time but is just as delicious.

I also find this Gatte ki Kadhi version of the curry lighter on the stomach, and given that all the vegetable I really need is an onion, it is perfect for those days when you do not have vegetables at home or are not in a mood to eat them!

Another dry curry that needs no other vegetable apart from an onion is the Andhra Patholi.

Rajasthani Dahi ke Gatte
Rajasthani Dahi ke Gatte

How to Make Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
Yum
Print Recipe
There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
Yum
Print Recipe
There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Ingredients
Ingredients for the Gatta
Ingredients for the Kadhi
Servings: People
Instructions
Making the Gatta
  1. Sieve the besan, if required.
  2. Heat 1 tsp oil and add the Ajwain to it.
  3. Add the red chilli powder, turmeric, salt, yogurt and warm oil with Ajwain to the besan.
  4. Mix well.
  5. If the dough is a bit dry, add a little lukewarm water to make a firm but pliable dough.
  6. Cover the dough and set aside for 10 minutes.
  7. Divide the dough into 4 equal parts.
  8. Roll each part into a cylinder about 1/2? in thickness.
  9. In a large vessel, boil 5-6 cups of water with about 1/2 tsp salt.
  10. When the water starts boiling, add the Gatta rolls to the water.
  11. Boil the rolls for about 5-7 minutes till they start to rise to the surface and change colour to a paler yellow. Be careful at this stage; cooking the rolls for too long will make the gatta hard.
  12. Turn off the heat.
  13. Save about 1/2 cup of water in which the gatta rolls were cooked.
  14. Drain the rest of the water from the gatta rolls.
  15. Let the boiled gatta rolls cool for about 10 minutes.
  16. Cut the rolls into 3/4? pieces and set aside.
Making the Dahi Wali Gatte ki Sabzi | Gatta Kadhi
  1. Beat the Dahi (Yogurt) till it is smooth.
  2. In a kadai, heat the oil.
  3. Add the cumin seeds and asafoetida.
  4. Stir-fry till the cumin just starts to change colour.
  5. Add the onion and 1/4 tsp salt.
  6. Stir-fry till the onion turns light brown.
  7. Add the ginger, garlic and green chillies.
  8. Stir-fry for 1-2 minutes till the raw smell of the ginger and garlic disappears.
  9. Add the red chilli powder, turmeric, coriander powder, and salt.
  10. Mix well.
  11. Add the Gatte and stir-fry for 2 to 3 minutes.
  12. Add 1/4 cup of the water in which the Gatte were cooked.
  13. Turn the heat down to low.
  14. Add the beaten yogurt and immediately mix well.
  15. Over low heat, let the gravy cook and thicken. If needed, add the rest of the reserved water.
  16. Turn off the heat.
  17. Garnish with finely chopped coriander leaves.
Recipe Notes
  • Be sure to cook the Kadhi/Yogurt gravy, on low heat. The yogurt curdles on high heat.
  • If you fear that the yogurt will curdle, mix about 1/2 tsp besan in some water and add it to the beaten yogurt.
  • For a detailed step-by-step tutorial with photos for the process to make gattas, refer the recipe for Rajasthani Gatte ki Subzi | Gatta Curry with Onion Tomato Gravy.
Share this Recipe
Powered byWP Ultimate Recipe

Rajasthani Dahi Wali Gatte ki Sabzi