Hitikida avarekalu saaru is the must try dish during the avarekaalu season. Hitikavare or hisukida avarekalu saaru is very popular in Bangalore Mysore region. With the unique flavor of avare kalu / field beans / Papdi Lilva, tastes so good. Goes well with ragi mudde, and rice.
Quantity will be sufficient for a family of 4.
- 1½ cup avarekai
- ½ cup grated coconut
- Small lemon size tamarind soaked in water
- 1½ tsp jeera (1 tsp for masale
- ½ tsp to cook avarekai)
- Little jaggery
- ½ tbsp salt
- 1½ tbsp Saarina pudi /rasam powder
- 3 to 3½ cup Water
- Chopped coriander leaves/cilantro
- Few curry leaves
- Pinch of hing
- ½ tsp turmeric powder
- 1½ tsp ghee
- ¼ tsp mustard seeds
- ½ tsp jeera
- Wash and soak the avarekalu in 2 cups of water for 3 to 4 hours
- Remove the skin by pressing the avarakalu between the fingers(watch video to see how) discard the skin.
- Cook it along with 2 cups of water and ½ tsp jeera on medium heat until the kaalu becomes tender, turn off the heat and allow it to cool.
- Grind ½ cup of cooked avarekalu along with grated coconut, 1 tsp jeera,half of the turmeric powder, hing, and ¼ cup of water to a fine paste. Add (saarina pudi) rasam powder and pulse it .
- Pour this masala to the remaining cooked avarekalu.
- Squeeze the tamarind pulp to the saaru, add salt, curry leaves and mix it. Add wtare to get the right consistency of saaru. (I used around 3 ¼ cup water)
- Let it boil on medium heat for 5 to 8 minutes.
- Add chopped cilantro and mix it and turn off the heat.
Prepare the seasoning:
- Heat the ghee in ladle on medium heat, once the ghee is hot add mustard seeds, once pops add jeera.
- Turn off the heat and add the remaining turmeric powder.
- Pour it onto the rasam/saru and mix.