Wednesday, July 16, 2014

Avarekalu Huli (Hyacinth Beans Curry)

Avarekalu Huli is a flavorful curry made using hyacinth beans or field beans. This beans is very popular in Bangalore. A part of my childhood was spent in Bangalore. During that period my mother got this recipe from our neighbor. She has been making it since then and it has become one of our favorite family dish. 

Recently I found fresh beans in Indian stores and I brought it right away to prepare this dish. I prepared this for the first time and my husband liked it a lot. It indeed made me nostalgic. Do try this recipe and enjoy!!

  • Avarekalu (Hyacinth Beans/Field Beans), peeled* - 1/2 cup
  • Potato, medium sized - 1
  • Oil - 2 tsp
  • Garlic - 6-7 pods
  • Salt - To taste
For Masala:
  • Dry red chilli - 3-4
  • Onion, small sized - 1
  • Coriander seeds - 1 tsp
  • Cumin seeds (Jeera) - 1/2 tsp
  • Fenugreek seeds (Methi) - 1/4 tsp
  • Grated Coconut, fresh/frozen - 1/3 cup
  • Turmeric powder - 1/4 tsp
  • Asafoetida - A big pinch
  • Tamarind - A small piece
*You can increase the amount of Avarekalu (upto 1 cup). I just had 1/2 cup which was little less for me.


Remove the beans from their pods.

Soak these beans in water for 4-5 hours. Then again remove the outer skin carefully. Once done de-skin the potato and make small cubes of it.

Now put the peels beans and potato cubes in a pot along with water and salt. Cook them on a medium flame until they are soft (but still hold their shape).

While beans- potato mixture are cooking, prepare the masala.
Take a pan and fry the dry red chilli in few drops of oil. Then transfer it to a bowl. In the same pan continue frying coriander seeds, cumin seeds and fenugreek seeds separately until fragrant and light brown (add few drops of oil while frying the spices). Transfer all of them in a bowl. 
Now in the same pan, add few drops of oil and start frying half of an onion, roughly chopped. When it starts to turn light brown, add in the grated coconut and continue frying until a nice aroma is got (don't brown the coconut). When done turn off the heat and add turmeric powder and asafetida. Mix well and set it aside to cool.

Now take the fried red chilli, fried spices, fried onion- coconut mixture, remaining half of raw onion and tamarind in a blender. Grind it to get a smooth paste (add little water while grinding).

Now add this masala to the cooked beans- potato mixture and mix well. Let it come to a boil and then continue heating for 4-5 minutes. Then turn off the heat. The final consistency of the dish is medium thick. So add water accordingly to attain the desired consistency.

Final step is to add the seasoning. For seasoning- Heat oil. Once hot add the crushed whole garlic pods and fry until they turn golden brown. Once done, add it to the prepared dish and mix well. Avarekalu Huli is ready!!

Serve it hot along with rice. Above measurement serves two people.

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