Every winter, I wait for Avarekalu to appear in the market so that I can make this 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, since the past few years, 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.
Coming back to the recipe, 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.
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
Hitikida Avarekalu Saaru
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
- 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
- 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.
- Soak the Avarekalu in lukewarm water for 30 to 45 minutes.
- Press each Avarekai gently to take off the outer skin.
- Set aside.
- 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.
- 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
Aruna, are these different from the gode waal which we get in M
aharashtra?
If Gode Waal are the same as Surti Papdi, then yes, they are the same 🙂 In fact, this dish quite tastes like Valache Birde.
How much or many/ garlicp/ paste or pods?
Hi Anupama,
3 cloves. Will edit the recipe in a minute
Hi can I make it without onion garlic? Will it taste good?
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
Fry avarekalu,so that it tastes better.
Thank you for the tip. I will try it your way soon.
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 recipe
Thank you for letting me know. Indian cuisine is open to interpretation and you can make the same thing with your own personal touch.
Just now made with home grown Avarekai in Florida. Came out excellent.👇
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. 🙂
When to add jaggery?
At the very end. Sorry I missed that and thank you for pointing it out.
I made this today and it turned out very well. Thank you
Thank you for letting me know that the Hitikida Avarekalu Saaru turned out well. Happy to hear that. I do hope you will try other recipes.