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 Huli Saru
Karnataka Style Field Beans Curry
- Avarekalu / Field beans - 1/2 cup
- Tamarind - 2 tbsp
- Onion - 1 (sliced)
- Garlic cloves - 6
- Freshly grated coconut - 1/2 cup
- Turmeric powder - 1/4 tsp
- Chana dal/ split chickpeas - 2 tbsp
- Dried coriander seeds - 2 tbsp
- Dried red chillies - 3
- Mustard seeds - 1 tsp
- Cumin seeds - 1/2 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.