Hyacinth beans/Avarekalu curry
During the Winter season, fresh Avarekalu is found in abundance in Karnataka. After shelling the beans we get beautiful shiny pods, which can be used to prepare different dishes. Today I am sharing a recipe of 'Avarekalu curry' using fresh coconut, green chilli and onions, this dish can be served along with chapathi or roti and also as an accompaniment (side dish) along with dal and rice.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6
Equipment
- Pressure cooker
Ingredients
- 1 cup Hyacinth beans pods /Avarekalu pods
- 1 piece Onion medium size
- 1/2 cup Fresh coconut
- 2 pieces Green chili
- 4 cloves Garlic
- 1/4 inch Ginger, finely chopped
- 1/2 teaspoon Turmeric
- 1 teaspoon Salt (as per taste)
- 1/4 cup Coriander Leaves
- 2-3 tbsp Vegetable Oil
Instructions
- Finely grind coconut and green chillies along with a little salt (without adding water)and keep aside.
- Heat oil in a pressure cooker, add onions and saute until they turn pinkish in color.
- Now add ginger, crushed garlic cloves , then add turmeric, grinded coconut and green chillies.
- Saute for 3 minutes on slow flame.
- Now add hyacinth/ Avarekalu beans pods along with water, enough to cover the beans. Add salt and pressure cook for 2 whistles; reduce the flame and cook for 3 minutes.
- Open the lid of the cooker, check salt and add if needed as per taste, and cook until it becomes dry, (keep stirring in between).
- Curry is ready to eat.