Avarekaalu so very popular in Karntataka, especially in Mysore, Bangalore..people crave for it. Now during november december and up till february people enjoy...It is at its best flavour during these dew days...the aroma spreads the whole house..and it is overnight left in the dew..In bangalore during this season avare mela is conducted hundred and thousands of raw, cooked and different of varieties of dishes are made with this beans in the mela...The most popular house hold dishes are upma, rice flour rotti, pulao, dosa, sambhar, usili, nipattu and some even make payasam...except for tea and coffee during the season this beans is used literally in anything and every thing...it is a sin to not have this bean. There is a special dish called chidikida avare gojju is very popular which I will be posting in my future post...heavenly to go with poori, parboiled rice idlis and raagi balls.
Ingredients:
Basmati Rice - 2 cups soaked for 20 minutes,
Oil - 1 tablespoon,
Ghee - 2 tablespoons,
Onion - 1 large sliced,
Above said Beans - 11/2 cups,
Salt,
Boiling Water - 4 cups.
To Grind:
Cinnamon - 1 inch,
Cloves - 5,
Cardamom - 2,
Green Chillies - 8-10,
Coriander - 1 tablespoon,
Mint - 1/2 tablespoon,
Ginger - 2 inch,
Garlic - 4 pods,
Grated Coconut - 1 tablespoon(optional).
Method:
Pressure Cook the beans, with enough water, little salt for 3 whistles.
Grind the ingredients, under the grinding table with water to smooth paste.
In a broad pan, add oil and ghee and heat it.
Add sliced onions and fry until glossy.
Add cooked beans, water completely drained beans and fry for couple of minutes.
You can save beans cooked water, later to cook rice, as it adds aroma to the rice.
Add ground paste and fry until raw smell evaporates.
Add boiling water and adjust salt.
Drain completely water from rice, and add to boiling water.
Cover and cook, until rice completely is cooked and fluffy.
Approximately it takes 15-20 minutes, depends on the rice.
Serve with any raita.
Ingredients:
Basmati Rice - 2 cups soaked for 20 minutes,
Oil - 1 tablespoon,
Ghee - 2 tablespoons,
Onion - 1 large sliced,
Above said Beans - 11/2 cups,
Salt,
Boiling Water - 4 cups.
To Grind:
Cinnamon - 1 inch,
Cloves - 5,
Cardamom - 2,
Green Chillies - 8-10,
Coriander - 1 tablespoon,
Mint - 1/2 tablespoon,
Ginger - 2 inch,
Garlic - 4 pods,
Grated Coconut - 1 tablespoon(optional).
Method:
Pressure Cook the beans, with enough water, little salt for 3 whistles.
Grind the ingredients, under the grinding table with water to smooth paste.
In a broad pan, add oil and ghee and heat it.
Add sliced onions and fry until glossy.
Add cooked beans, water completely drained beans and fry for couple of minutes.
You can save beans cooked water, later to cook rice, as it adds aroma to the rice.
Add ground paste and fry until raw smell evaporates.
Add boiling water and adjust salt.
Drain completely water from rice, and add to boiling water.
Cover and cook, until rice completely is cooked and fluffy.
Approximately it takes 15-20 minutes, depends on the rice.
Serve with any raita.
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