|1.||Hitikida avarebele or skin-removed field bean 1 cup|
|2.||Oil 3-4 teaspoons|
|3.||Mustard 1/2 teaspoon|
|4.||Hing 1/8 teaspoon
|5.||Curry leaves 2 sprigs|
|6.||Onion, diced, 1|
|7.||Turmeric, few pinches|
|8.||Coriander leaves, few sprigs|
|9.||Salt to taste|
|1.||Byadagi chilies 4-5|
|2.||Dhania seeds 2 teaspoons|
|3.||Jeera 1/2 teaspoon|
|4.||Onion, pieces, 1/4 cup|
|1.||Fresh coconut pieces 1/4 cup|
|2.||Poppy seeds 1 teaspoon|
|4.||Avare bele 1 tablespoon|
After you remove the beans from the avarekayi pods, separate and set aside the small, tender and green avarekalus. Use these kalus for making avarekalu usli.
Soak in water for about 7-8 hours.
the water. Wash again.
Remove the skin of avarekalu to get the avarebele.
chilies, dhania, jeera and onion into a fine paste using water.
Transfer to a utensil.
grind coconut to make a coarse mixture.
Add poppy seeds and tomato.
Grind to a slightly coarse paste.
In some mixers, you cannot grind poppy seeds finely. In such a case, soak poppy seeds in water for one hour and grind.
Grind for a few seconds till the avarebele becomes coarse.
2-3 teaspoons of oil in a utensil.
Use only a thick-bottom utensil. Otherwise, while frying the avarebele with masala in Step 9, the masala may get burnt.
1/4-teaspoon mustard when the oil becomes hot.
Add onion and curry leaves of one sprig when the mustard starts to
Fry till the onion becomes soft.
Fry for a few seconds.
Fry till there is no smell of raw onion.
1 cup of boiling water and salt.
Cook till the avare bele cooks 3/4th.
If you are using home-made fresh avarebele, watch the avarebele cook because it cooks fast and starts to become mushy.
Cook the hitikida avarebele, bought from a store, in a pressure cooker till one whistle.
coconut-poppy seeds paste.
Add water and salt.
Boil till there is no raw smell. Simultaneously prepare the seasoning.
|12.||Prepare the seasoning with one teaspoon of oil, remaining mustard, hing and curry leaves.|
Add chopped coriander leaves to the boiling avarebele mixture.
Switch-off the stove.
avarekalu saaru or skin-peeled field bean sambar is ready.
|TIPS||Avarekalu Saaru Recipe|
1 teaspoon of ghee instead of oil, in Step 12, to make the
|2.||You can add potato and brinjal to the hitikida avarekalu saaru to make it more nutritious.|
this saaru with a thick gravy for poori, chapati and rice roti.
|4.||Add one or two dollops of butter to the saaru, after you add the seasoning to it, to make the saaru rich.|