Avarekalu Usli Recipe
A wonderful combination of Hyacinth Beans/ Avarekalu and grated coconut makes a perfect side dish that you can serve along with a main course of sambar, rasam and hot steamed rice. The tempering of mustard seeds and curry leaves will give you good aroma and as well brings out a wonderful flavour to the dish.
Hyacinth Beans are called the Avarekalu in Kannada. Many dishes are prepared using Avarekalu during the winter months and Avarekalu Usli Recipe is one of the famous ones from the state of Karnataka.
The hyacinth beans are boiled and then tempered in a simple tadka of mustard and curry leaves, finished with a grated coconut, cumin, green chilli mix. Hyacinth beans contains the highest amount of iron, zinc and copper making it a highly nutritional.
If you like this recipe, here are a few more Usli Recipes
- 2 cups Avarekai (Broad Beans)
- 1 Onion , finely chopped
- 1 Green Chilli
- 1/2 teaspoon Turmeric powder (Haldi)
- 4 tablespoons Fresh coconut
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split)
- 2 Dry Red Chillies
- 1 sprig Curry leaves
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped
- 2 teaspoons Sunflower Oil
- Salt , to taste
How to make Avarekalu Usli Recipe
To begin making Avarekalu Usli Recipe, wash and pressure cook the avarekalu by adding 1 cup of water into a pressure cooker and cook it for 2 whistles and keep aside for the pressure to release naturally.
Make a coarse mix of grated coconut, green chilli, cumin seeds using a mixer grinder and keep aside.
Heat oil in a pan, add the mustard seeds, urad dal, red chillies and let it crackle and the dal to turn golden brown and crisp.
Add the curry leaves and saute for a few seconds.
Add the chopped onion, saute until the onions soften and turn golden in colour.
Once the onions have softened, add the cooked avarekalu, season with salt and saute until it all comes together.
Add the prepared coconut mix, coriander leaves, mix well and switch off the heat.