Variety fare from Avarekalu
Now that it is winter, it is time to try different recipes of avarekalu (cow pea), which is available in many parts of Karnataka. The seasonal avarekalu is available aplenty and gives ideas for many recipes to provide variety to our daily fare.
Avarekalu saru (Rasam)
Avarekalu is separated from avarekayi bean and cleaned. It is steamed or pressure cooked with adequate water. Later take a small bowl of soft avarekalu and mix it with the same quantity of finely grated fresh coconut. Grind them together along with the required quantity of tamarind paste and a little jeera.
One or two grains of black pepper adds to the taste. Add this to the other portion of avarekalu and add the required quantity of rasam powder and salt. Boil this content for some time. Season the preparation with a small quantity of mustard seeds fried in a small quantity of oil. Add a pinch of asafoetida and a small quantity of jaggery. Garnishing with fresh curry leaves and coriander leaves will enhance the taste. Serve the same hot. It goes well with rice.
Avarekalu huli (sambar)
Pressure cook the avarekalu along with tur dal. Prepare fresh sambar powder. This can be done by frying required quantity of red Byadagi chillies along with coriander, cummin seeds, gram dal and urad dal in small quantity and also curry leaves. One or two pepper corns can be added. Add grated coconut to this mix along with tamarind paste and finely grind the ingredients. This can be added to the precooked avarekalu. Boil the same after adding salt to taste. Season the preparation with fried mustard seeds in oil mixed with a pinch of asafoetida. Do not forget to add a small piece of jaggery for taste.
Avarekalu upma
Pre-cook avarekalu. Fry rice upma soji in a deep tava until it turns slightly brownish. Keep it separately. Take some quantity of oil in the deep tava and fry mustard seeds along with gram dal and urad dal till they turn brown. Add a little asafoetida and green chillies for taste. Add water to this mixture (normally it is three times the quantity of rava used). Keep it boiling. During this time add precooked avarekalu and salt to taste. When water starts boiling add fried rava along with finely coconut powder. Mix it thoroughly until the rava is softened and water is dried up. Hot upma is ready to serve for a good breakfast.
Avarekalu roti
In Karnataka rotis made out of rice flour and ragi flour is very common. Adding avarekalu adds a zing to it. Prepare the required batter of rice flour or ragi flour by mixing the same with finely grated coconut powder, a little ginger paste, salt and precooked avarekalu. Prepare rotis on a hot tava and serve the roasted avarekalu roti with pudina chatni.
Now that it is winter, it is time to try different recipes of avarekalu (cow pea), which is available in many parts of Karnataka. The seasonal avarekalu is available aplenty and gives ideas for many recipes to provide variety to our daily fare.
Avarekalu saru (Rasam)
Avarekalu is separated from avarekayi bean and cleaned. It is steamed or pressure cooked with adequate water. Later take a small bowl of soft avarekalu and mix it with the same quantity of finely grated fresh coconut. Grind them together along with the required quantity of tamarind paste and a little jeera.
One or two grains of black pepper adds to the taste. Add this to the other portion of avarekalu and add the required quantity of rasam powder and salt. Boil this content for some time. Season the preparation with a small quantity of mustard seeds fried in a small quantity of oil. Add a pinch of asafoetida and a small quantity of jaggery. Garnishing with fresh curry leaves and coriander leaves will enhance the taste. Serve the same hot. It goes well with rice.
Avarekalu huli (sambar)
Pressure cook the avarekalu along with tur dal. Prepare fresh sambar powder. This can be done by frying required quantity of red Byadagi chillies along with coriander, cummin seeds, gram dal and urad dal in small quantity and also curry leaves. One or two pepper corns can be added. Add grated coconut to this mix along with tamarind paste and finely grind the ingredients. This can be added to the precooked avarekalu. Boil the same after adding salt to taste. Season the preparation with fried mustard seeds in oil mixed with a pinch of asafoetida. Do not forget to add a small piece of jaggery for taste.
Avarekalu upma
Pre-cook avarekalu. Fry rice upma soji in a deep tava until it turns slightly brownish. Keep it separately. Take some quantity of oil in the deep tava and fry mustard seeds along with gram dal and urad dal till they turn brown. Add a little asafoetida and green chillies for taste. Add water to this mixture (normally it is three times the quantity of rava used). Keep it boiling. During this time add precooked avarekalu and salt to taste. When water starts boiling add fried rava along with finely coconut powder. Mix it thoroughly until the rava is softened and water is dried up. Hot upma is ready to serve for a good breakfast.
Avarekalu roti
In Karnataka rotis made out of rice flour and ragi flour is very common. Adding avarekalu adds a zing to it. Prepare the required batter of rice flour or ragi flour by mixing the same with finely grated coconut powder, a little ginger paste, salt and precooked avarekalu. Prepare rotis on a hot tava and serve the roasted avarekalu roti with pudina chatni.