Hitikida Avarekalu Mutton Saaru/ Pressed Hyacinth Beans & Mutton Curry

Avarekalu is the name for Hyacinth Beans in kannada also knows as surti papdi in hindi, mochakottai in tamil. Winter is the season of avarekalu in bangalore and you can see each house having a dish made out of it. It is added in many of the dishes like upma, pulao, vangibath, sambar(avarekal huli), kurma, curry(avarekal saaru), lemon rice, salad(avarekal usli) etc.

Outer peel of the seed is taken by soaking avarekal in water overnight and pressed between the fingers. This form is called hitikida avarebele which means "pressed" hyacinth beans. It is added in akki roti(rice flour roti), mutton curry, savouries(avarekal Mixture), etc. These are few recipes made in most of the homes in karnataka. There are lot more recipe you can find in Avarekal Mela held every year in Bangalore during the season.

Here is a recipe of authentic Mutton curry of Karnataka with Hitikida avarekalu. You can prepare this curry with mutton alone if it is off-season or if it is not available in your region. And Vegetarians can follow the same recipe by skipping meat & adding brinjal and potato along with Hitikida Avarekalu. This curry is served with steamed rice, chapati, dosa, idli and ragi ball.

Ingredients :

• Mutton - 250 gms
• Hitikida Avarekalu - 1 cup
• Onion - 1 medium-sized
• Garlic - 5 pods
• Tomato - 1 large
• Masala Powder - 1 1/2 tbsp
• Salt to taste
• Oil - 2 tbsp+1 tsp
• For Grinding :
• Coconut - 3/4 cup
• Onion - 1 medium-sized
• Ginger - 1 inch piece
• Garlic - 5 pods
• Cinnamon - 1 inch stick
• Clove - 4
• Coriander - 5 sprig

Method :

For Coconut Masala :

• In a pressure cooker heat 1 tsp oil. Add roughly chopped onion and fry till golden. Take the fried onion along with other ingredients for grinding in a mixer jar and grind to a fine paste. Keep aside until use.

For the curry :

• Wash mutton and keep aside. Finely chop onion and slightly crush garlic pods.
• In the same pressure cooker heat 2 tbsp oil. Add finely chopped onion and fry till translucent. Add crushed garlic and fry for a minute.
• Add drained mutton and fry till color changes. Add enough water and pressure cook for 4-5 whistles or till mutton is tender. Allow the pressure cooker to cool by itself. 
• Open the lid and add salt and masala powder (equal amount of chili powder and coriander powder with 1/4 tsp turmeric powder). Let it boil for 5 minutes.

• Add hitikida avarekal, chopped tomato and give a stir. 

• Add grinded coconut masala and required amount of water as per required consistency. (curry thickens during cooking and when it cools down)

• Check for seasoning and allow it to boil till avarekalu is cooked and oil floats on top.

• Serve hot to compliment steamed rice, chapati, idli, dosa or ragi ball.

Variations :

For vegetarians : Season with onion and garlic. Add chopped potato, water, salt and masala powder. When potato is half cooked add hitikida avarekalu, tomato, brinjal and coconut masala. Let it boil till the veggies are cooked.

Masala Vada - Karnataka Style

Masala vada are crispy fritters prepared with chana dal, spices and greens such as coriander leaves, pudina leaves, curry leaves and dill leaves(Sabbsige Soppu). This is a traditional deep fried item of karnataka served with the main meal in most of the festivals and occasions. It is an yummy tea time snack too!

Ingredients :

• Chana Dal - 1 n 1/4 cup (250gms)
• Onion - 1 large-sized
• Coriander Leaves - 1/3 cup chopped
• Pudina leaves - 1/3 cup chopped
• Dill Leaves - 1/2 cup chopped
• Curry leaves - 1/4 cup chopped
• Salt to taste
• To Grind :
• Red Chili - 3 to 4
• Pepper - 1 tsp
• Garlic - 8 cloves
• Ginger - 1" piece
• Clove - 3
• Cinnamon - 1" stick

Method :

• Wash and soak chana dal for 2 to 3 hours. Drain and keep aside.
• Take the ingredients for grinding and grind to a paste. Do not add water for grinding.  

• Add few tbsp of drained chana dal to masala in the mixer jar and grind to a fine paste.(Just to make sure the masala is grinded well)

• Transfer the mixture to a bowl. 

• Grind remaining chana dal coarsely in batches without adding water. (Do not add water for grinding as it will make the mixture soggy and you wont get crispy vadas. Moisture content in dal will be sufficient) 
• You should be able to see few whole lentils as it is. It would give crunchy bite to the vada.
• Transfer the coarsely grinded mixture to the masala. 

• Add chopped onions, coriander leaves, pudina leaves, dill leaves, curry leaves and salt (Refer tips). Mix well.

• Heat oil in a kadai on medium flame.
• Meanwhile make lemon sized balls from the mixture and arrange them in plate. Keep a bowl with water to wet the hands while shaping the vada.

• Check if the oil is hot enough by dropping little mixture in the oil. If it raises up, oil is ready for frying.
• Wet both your hands and shape each ball to flat patties with medium thickness.
• Slide them in oil and deep fry on medium flame until golden in color. You can fry 6 to 8 patties at a time.

• Drain them on absorbent paper. 

• Serve hot with main meal or as a snack.

 

Tips :

• You can keep the mix in the refrigerator for 2-3 days, fry whenever needed and serve hot & crispy. So do not add salt to the whole batter as it would leave out water. Transfer the prepared mix to a container leaving out how much is needed and then add salt.
• You can add 1 or 2 tbsp of rice flour to the mix if :
• Mix turns out little watery.
• If its not binding well or breaking in the oil.

Bisi Bele Bath

Bisi Bele Bath is one of the traditional dish from the state of Karnataka made from rice, dal and vegetables cooked in spices. This dish is quite addictive served piping hot topped with ghee and accompanied with potato chips, kara boondi or mixture.
Rice and dal are cooked and then added to the cooked vegetables along with spices, tamarind pulp and cooked to combine all the flavors and lastly seasoned. Vegetables that can be added to this dish are carrot, french beans, cauliflower, potato, green peas, knol khol, chayote squash(chow chow), capsicum, pearl onions.

Ingredients :

• Rice - 1 cup
• Toor Dal - 1/2 cup
• Vegetables :
• Cauliflower Florets - 1 cup
• Carrot chopped - 1/2 cup
• Beans chopped - 1/2 cup
• Potato chopped - 1/2 cup
• Green Peas - 1/2 cup
• Capsicum - 1
• Onion - 2
• Tomato - 2
• Tamarind Paste - 2 tbsp
• Bisi Bele Bath Powder - 3tbsp
• Jaggery - 2 tbsp
• Grated Dry Coconut  1/2 cup
• Salt to taste
• For Seasoning :
• Oil - 4 tbsp
• Mustard Seeds - 1/2 tsp
• Urad Dal - 3tbsp
• Curry Leaves - 3 sprig
• Red Chili - 5
• Asafoetida - 1/4 tsp

Method :

• Wash and cook rice and toor dal in a pressure cooker. Cook them together or even separately.
• If you don't have tamarind paste, then soak 1 tbsp tamarind in hot water for 15 mins and extract the pulp.
• In a deep thick bottomed pan add 3 to 4 cups of water and let it come to boil.
• Add cleaned and chopped vegetables and let it cook.
• When vegetables are half cooked add cubed capsicum, tomatoes and thick sliced onions. Let them cook till they are soft.
• In a bowl take tamarind paste or extracted tamarind pulp. To this add bisi bele bath powder and mix with out any lumps. Add this mixture to the cooked vegetables along with salt and jaggery.
• Add cooked rice, dal and grated coconut. Mix everything well and let it cook on medium low flame till raw aroma of tamarind goes away and all the flavors get combined. Adjust water for desired consistency.
• Once done switch off the flame and keep it aside.
• In another pan or tempering pan heat oil. 
• Add in mustard seeds and let it splutter. Add urad dal and fry till they are crisp.
• Temper with curry leaves, red chili and asafoetida. 
• Pour the tempering into the bisi bele bath. Stir and cover with lid for tempering to infuse into the dish.
• Serve hot bisi bele bath with potato chips and kara boondi. If you prefer, top with a bit of ghee.

Lemon Semiyan

Ingredients :
Serves 2-3 person

• Vermicelli - 3 cups 
• Onion - 1 medium-sized
• Green chili - 4
• Curry Leaves - 1 sprig
• Chana Dal - 1 tbsp
• Urad Dal - 1 tsp
• Groundnut - 2 tbsp
• Mustard - 1/4 tsp
• Lemon Juice - 2 tbsp
• Salt to taste
• Coriander Leaves for garnishing

Method :

• In a vessel boil 4 cups of water. Switch off the flame and immerse vermicelli in hot water for 2 mins. Strain and keep aside.
• In a kadai/pan heat oil on medium flame. Add mustard seeds and let it splutter.
• Add chana dal, urad dal and fry for 10 sec.
• Add grundnut and fry till they are crispy.
• Add sliced onions, slit green chili, curry leaves and fry till onions are translucent.
• Add cooked vermicelli, lemon juice, salt and mix well on medium low flame.
• Garnish with coriander leaves and serve hot with coconut chutney.

Tips :

• You can garnish with grated coconut for extra flavor.
• Here I have used Anil roasted short vermicelli of wheat which is fine variety.
• If you are using Mtr or Bambino cooking process and time varies. Refer the pack.

Ghee Rice

If you are looking for a mild and aromatic rice recipe which pairs with any of your spicy kurma/ sagu, then here is the recipe you are looking for. Ghee Rice is simple and easy to prepare which is tasty and crowd pleasing. You can serve it with Mixed Vegetable Sagu, Chettinad Pepper Chicken Masala, Egg Kuruma, Chicken Kurma or Mutton Kurma.

Ingredients :

• Basmati Rice - 1 1/2 cup
• Grated fresh coconut - 3/4 cup
• Onion - 2 medium-sized
• Green Chili - 5
• Saunf - 1 tsp
• Bay Leaf - 2
• Cashew nut - 15
• Salt to taste
• Oil - 1/4 cup

Method :

• Wash and soak basmati rice for half an hour.
• Extract coconut milk (approx. 1 1/2 cup). Take grated coconut in a mixer jar and grind it enough water. Strain it through a strainer and press with back of a spoon to extract the milk. Transfer the remaining ground coconut back to mixer with water. Repeat the process for another 2 times or till you get all the milk.
• In a pan heat oil and add saunf and bay leaf. 
• Add slit cashew nuts and fry till golden.
• Add long-sliced onions and slit green chilies and saute till onions are translucent.
• Add coconut milk and remaining water which is equal to 3 cups (Liquid quantity is double the volume of rice). Let it to boil.
• Add salt and drained rice and let it boil on medium flame.
• If using pressure cooker, cover the lid and cook it for 2 to 3 whistles. Else continue cooking till water is all absorbed and then cover the lid and put it on low flame for 10 mins.
• Let it sit for 10 mins. Open the lid and mix gently.
• Serve hot with spicy kuruma/sagu of your choice.

Mixed Vegetable Sagu

Mixed Vegetable Sagu / Kuruma is a popular and traditional combination for breakfast varieties like Set Dosa, Poori, Rava Idli, Chapathi/ Roti, Ghee Rice. Mixed Veg Sagu is must have side-dish served in most of the hotels in Karnataka. Combination of veggies like beans, carrot, cauliflower, cabbage, green peas, potato, knol khol( gedde kosu), chow-chow ( semme badane kai) are cooked in spices and coconut.

Ingredients :

• Chopped Mixed Vegetable - approx. 4 cups
• Onion - 1 medium-sized
• Tomato - 2 medium-sized
• Salt to taste
• Oil - 2 tbsp
• For Grinding :
• Grated Coconut - 1 cup
• Onion - 1 small
• Green chili - 4
• Oil - 1/2 tsp
• Ginger - 1 inch piece
• Garlic - 5 to 6 cloves
• Clove - 3
• Cinnamon - 1 stick
• Coriander - fist full

Method :

• For Grinding : 
• In a pan heat oil and fry roughly chopped onion and green chili.
• Once it cools down transfer to a mixer jar along with other ingredients mentioned for grinding except coriander leaves. 
• Add required amount of water and grind it to a fine paste.
• At last add coriander leaves and grind for half minute. Set aside.
• In the same heat oil and fry finely chopped onions till they are translucent.
• Add 3 cups of water and allow it to boil.
• Add chopped vegetable one-by-one starting with the vegetable which takes more time to cook. Ex : Knol khol followed by beans, chow-chow, potato, carrot, green peas, cauliflower and finally cabbage). 
• Add hot water if it evaporates during the process of cooking vegetables.
• Once the vegetables are almost cooked add chopped tomatoes, salt and coconut paste.
• Add water if its very thick and let it boil till all the veggies and spices get combined well and oil oozes out.
• Serve hot with any of your breakfast varieties.

Set Dosa

Set Dosa is small, soft, thick and fluffy dosa. Its usually served in sets of 3 or 4, hence the name Set Dosa. It is usually served with Bombay Potato Sagu or Mixed Vegetable Sagu and chutney.

Ingredients : (To make set of 3 dosa)

• Dosa Batter - 1 1/2 cup
• Grated Carrot - 1/4 cup
• Coriander Leaves chopped 
• Oil for frying

Method : 

• Heat a tawa on medium flame. When hot enough grease it with oil.
• Pour a ladle of batter (approx 1/2 cup) and spread it gently. Don't spread it too much as dosa should be thick.

• Sprinkle grated carrot and chopped coriander. Skip this step for plain dosa.

• Drizzle oil around the sides and on top of the dosa.
• Let it cook for a minute or less till golden on the bottom. Don't make it crispy.
• Flip and let it cook for a minute. Remove to a plate.
• Prepare other 2 dosa in the same way.

• Serve them hot with Bombay Potato Sagu/ Mixed Vegetable Sagu/Potato Carrot Curry and Coconut Chutney.

Bitter Gourd Masala / Hagalkai Gojju

Bitter gourd is one of the vegetable most people hate because of its bitterness. But it is a unique vegetable which is used in medicines and is rich in vital vitamins and minerals. Bitter Gourd contains a chemical that acts like insulin to help reduce blood sugar levels. So its recommended for diabetic patients to consume it regularly.
Bitter gourd is fried well and then cooked till tender in tamarind paste to remove its bitterness. It goes well with phulka/ chapathi. Try out this recipe and I bet you will love this vegetable.

Ingredients :

• Bitter Gourd - 2
• Onion - 1 big
• Tomato - 2 medium sized
• Mustard - 1/4 tsp
• Curry Leaves - 1 sprig
• Tamarind paste - 2 tbsp
• Chili Powder - 1 tsp
• Coriander Powder - 1 1/2 tsp
• Jaggery - 1 tsp (optional)
• Salt to taste
• Oil - 3 tbsp
• Coriander for garnishing

Method :

• Wash the bitter gourd, cut it lengthwise and remove all the seeds. Chop it into medium-thin slices. 
• In a pan heat oil and add mustard seeds. When it splutters add sliced onion, curry leaves and saute  for a minute or less. Don't make it soft as it would brown while frying bitter gourd.
• Add in sliced bitter gourd and fry well. Add tamarind paste, salt, jaggery and required amount of water and let it cook until bitter gourd is soft and water is evaporated.
• Add chopped tomatoes and cook till they are soft.
• Add chili powder, coriander powder and mix well. Check for salt, spice and adjust water for desired consistency.
• When it comes to a boil, Switch off the flame and garnish with coriander leaves.
• Serve with phulka/ chapathi.

Heerekai Thove / Maskai Saaru / Ridgegourd Dal

Heerekai Thove also known as Maskai Saaru is a simple Karnatatka delicacy. Ridge gourd is cooked with dal, onion,garlic and tomato. It is then mashed and seasoned. It goes well with steamed rice and ghee on top to compliment it. It can be served with any of veg/non-veg fry dishes..

Ingredients :

• Toor Dal - 1 cup
• Ridge Gourd - 2
• Onion - 2 medium
• Tomato - 1 big
• Garlic - 5 cloves
• Green chili - 2
• For Seasoning :
• Oil - 2 tbsp
• Mustard - 1/2 tsp
• Onion - 1 medium
• Garlic - 5 cloves
• Curry Leaves - 1 sprig
• Sambar Powder - 1 tbsp
• Salt to taste

Method :

• In a bowl take toor dal, wash and soak it for half an hour. 
• Skin out ridge gourd and roughly chop along with 2 onions and 1 tomato. Add them to the dal along with garlic cloves and green chilies. Add 2 cups of water and pressure cook for 2-3 whistles or till dal is cooked well.
• Once pressure comes down, open the lid and allow it cool down. U can manually smah it with potato smasher or blend it in blender for 5 seconds.

• For seasoning heat oil in a pan. When hot enough put in mustard seeds when it splutters add sliced onions, lightly crushed garlic and curry leaves. Saute till onions are translucent.

• Add the mashed dal mixture. And let it cook.

• Add in sambar powder and salt. Mix well and let it come to boil.

• Heerekai Thove/ Maskai is ready to be served with steamed rice and a dash of ghee on top. I have served with Yam Fry.

Tips : U can skip sambar powder by increasing number of chilies or vice versa.