The winters are here and one of the best thing about winters are the seasonal fruits and vegetables. I found these field beans in the market today and could not resist to make a curry with it. So, I finally decided to make this Avarekalu Huli Saru which is a Karnataka Style Field Beans Curry.
I have started loving Karnataka cuisine from the time I have moved to Bangalore. I enjoyed making Ambe Upkari in summer time and today I totally enjoyed eating Avarekalu Huli Saru with rice for lunch. I have earlier shared a recipe for Averekalu masala vada made with field beans. This time I’m sharing a curry recipe with it. You can serve it with rice or roti.
- Avarekalu / Field beans - ½ cup
- Tamarind - 2 tbsp
- Onion - 1 (sliced)
- Garlic cloves - 6
- Freshly grated coconut - ½ cup
- Turmeric powder - ¼ tsp
- Chana dal/ split chickpeas - 2 tbsp
- Dried coriander seeds - 2 tbsp
- Dried red chillies - 3
- Mustard seeds - 1 tsp
- Cumin seeds - ½ tsp
- White lentil/Urad Dal - 1 tsp
- Curry leaves - 1 sprig
- Vegetable oil - 2 tbsp
- Salt to taste
- Pressure cook field beans with enough water till its cooked and soft.
- Add 1 tsp oil in a frying pan and add dried coriander seeds, red chillies and chana dal. saute for few minutes.
- Let it cool down and grind it with coconut to make a smooth paste.
- Soak tamarind in warm water for 15 minutes. Strain the water in a bowl and discard the pulp.
- Now add 1 tbsp oil a sauce pan and when its warm, add sliced onion and garlic cloves.
- When the onions are translucent, add tamarind water and turmeric powder. Bring it to a boil.
- Lower the flame and add cooked field beans, coconut paste and salt to taste. Mix well.
- Let it simmer for few minutes, add more water if you feel the gravy is thick. Remove from the flame.
- Now add 1 tsp oil in a small frying pan and add mustard seeds, cumin seeds. When mustard seeds crackle, add curry leaves and saute for few seconds.
- Add this tempering in the gravy and serve with rice.