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.
Cuisine Gluten Free, Indian, Karnataka, South Indian, Vegan, Vegetarian
Servings 4People
Calories 200kcal
Ingredients
1CupAvarekalu
1/3CupFinely Chopped Tomato
1/2CupFinely Chopped Onion
2tbspThick Tamarind Pulp
1tspGrated Jaggery
1/4tspTurmeric Powder
1tbspGhee or Oil
To TasteSalt
For the Masala
1/3CupFinely Chopped Onion
1.5tbspPoppy Seeds
1tbspCoriander Seeds
1/2tspCumin Seeds
1.5 inchpieceCinnamon
3Cloves
3ClovesGarlic, Finely Chopped(Optional)
3Marathi Moggu(Optional, substitute with 1 or 2 additional cloves)
3-4Red Chillies
3tbspGrated Coconut
1tbspOil
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.