Hitkavarekalu - 1 litre(Readily available in Bangalore.Otherwise to get the peeled avarekai-Follow this method-Soak the peeled avarekai in water for 6-8 hours.Then the peel should be removed and then used)
- 1/2 cup of boiled hitkavarekai for grinding
- 3 tsp of Bengal gram
- 3 tsp of urad dal
- 15 dried chillies red
- 1 tsp Black pepper
- 1 fistful of coriander seeds
- 1/4 tsp cinnamon
- 1/2 Tsp methi/fenugreek seeds
- 1 Tsp of poppy seeds
- 1 1/2 Tsp Jeera
- Tamarind Juice
- Grated copra -1/2 cut copra (dry shredded coconut) (Incase dry copra not available use coconut)
- One handful of Boiled groundnut seeds(optional)
How to make:
- Take a kadai.Add little oil and fry bengal gram,urad dal,red chillies,black pepper,jeera,coriander seeds,cinnamon .
- Let it cool.
- Take a mixer and then add the above fried mixture to it.
- Also add grated copra and boiled avarekai .
- Grind well by adding little water.
- Keep aside the above masala.
- Now take a container and boil the peeled avarekai .(Note:This boils very fast,make sure you are there while it is boiling.If left to boil for a long time,the avarekai will become a paste,which leaves you without avarekai!)
- Boiled groundnuts can also be added(optional though)
- Once it is almost soft add the ground mixture and little tamarind juice.
- Add salt to taste and mix well.
- Keep stirring for 6-9 minutes .(Don't leave it as it might get burnt at the base of the container!)
- Season with mustard seeds and Hinge.
Nutritional value for 1 Cup AvarekaLu or Hyacinth beans: