Avarekalu Huli Recipe
Avarekalu Huli Recipe – Gravy for rice adding field beans
Servings: 3 people
Ingredients
Main Ingredients
- ½ cup Avarekalu with skin / Hyacinth beans
- 1 Potato
- 1 Brinjal
- 1 Big onion
- 1 Garlic bulb with 15 cloves
- Salt & water as needed
To grind
- Tamarind big gooseberry size
- 1 tbsp Grated coconut
- 1 tbsp Red chilli powder
- 2 tsp Dhania powder
- ⅛ tsp Turmeric powder
- 1 Coriander leaves ( optional)
To temper
- 1 tbsp Cooking oil or gingely oil
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds/Jeera
- ½ tsp Urad dal
- Curry leaves few
Instructions
- Wash and keep the Avarekalu. Wash and peel the skin of potato. Chop into 4 big pieces. Wash and cut brinjal into chunks.
- Pressure cook avarekalu,chopped brinjal & Peeled, chopped potato adding required water & salt. Set aside.
- Soak tamarind in a cup of water. Brush the onion with oil. Burn the whole onion(with skin) over direct flame. Use a tong & hold the onion. Roast it all the sides in low to medium flame. When the skin of onion turns black, remove & let it cool.
- Similarly roast the greased whole garlic bulb on all sides till its skin turns black.( Refer Notes for variations)
- Peel the outer skin of garlic & onion. Grind it to a smooth paste adding soaked tamarind, coconut, chilli powder, turmeric powder, dhania powder and coriander leaves. Mix this paste with the cooked avarekalu, potato & brinjal pieces. Check for consistency & taste and add some water or chilli powder, dhania powder if needed.
- Let the gravy boil for few minutes. Gravy will thicken as it boils. Switch off the flame & temper mustard seeds, cumin, urad dal & curry leaves. Add to gravy and mix well. Enjoy !
Notes
- Adjust the quantity of chilli powder & dhania powder as per your taste.
- This gravy is meant to be thick. If you want to make it slightly thin, add little water.
- If you don’t want to burn the onion & garlic, Just chop them and saute in a tbsp of oil.
- You can also replace red chilli + dhania powder with 1 tbsp of sambar powder.