Avarekalu Usli

Avarekalu or Hyacinth beans is not very often found in Andhra Pradesh, but is almost a staple during its season in Karnataka.

Tumkur is the home to Avarekalu, Hyacinth beans or so am told. Growing up, we used to spend a couple of days in Tumkur, and gorge on this curry and other dishes made especially when these beans are in season. Such delight those deep-fried snacks made with these beans were...

Now, when I found these beans at my local vegetable vendor one evening, my joy knew no bounds. This Usli, which is essentially a curry can be made with any vegetables but its originally made with these beans, and so I immediately called Mom to get the recipe for this Usli, and implemented all her instructions to the T.
The result was this awesome curry which I gulped with Roti (Indian bread). The next time I find these beans, am going to pair them with some flavored rice, and make some Upittu (Upma, a breakfast dish) and also make an evening snack with these beauties.

Consider this Usli recipe as a basic recipe, and substitute these beans for any other veggies, should you not find these at your vegetable vendor. My other veggie choices for this recipe are cauliflower florets paired with some peas and French beans paired with carrots. You can microwave them to cook them slightly instead of pressure cooking them so that they don't turn into a mash.

Also, consider this method of making the masala. Coconuts added with poppy, green chilli and coriander makes a very flavorful, fragrant and a full bodied masala, very different to the regular onions and tomato one. I am going to experiment more with this masala very soon, and see if I can replicate this recipe with other hard bean seeds like Chickpeas or kidney beans.

So here it is, another gem from my Mom's kitchen.

Avarekalu Usli
Level - Medium
Preparation time - 30 min
Serves 4 people

Ingredients
Avarekalu/Any veggies - 1.5-2 C
Onion, finely diced - 1 medium
Tomatoes , finely chopped - 2, medium
Ginger - 1 inch piece
Garlic cloves - 4-6
Garam Masala - 1 Tbsp
Coconut (dried or tender) - 1/4 C
Green chillies - 2-3
Poppy seeds (Khus khus) - 1 Tbsp, soaked for atleast 30 min
Coriander leaves - a handful
Jeera powder - 1 Tbsp
Yogurt - 1/4 C [Optional]
Cooking oil – 2 Tbsp

Instructions
Grind the coconut, poppy seeds, green chillies and coriander leaves together in a mixer-grinder.
Boil the veggies in a pressure cooker or microwave and keep aside.
Grind the ginger and the garlic cloves together to get a ginger-garlic paste.
Sauté the onions in the oil. Once they turn brown, add the ginger-garlic paste to this and sauté all of these for 5 min on medium flame.
Add garam masala and the chopped tomato pieces and stir them together for 5-10 min on medium flame.
Now add the coconut paste and jeera powder to this and mix all of this well. Continue stirring on a medium flame for 5 more min.
Add the boiled veggies to this paste and mix thoroughly. Bring all of this to a boil and let it stay on the stove on medium flame for 5 more min.
Taste the gravy in this curry and add the yogurt if required. (The gravy is supposed to be slightly tart in taste)

Serve hot with Rotis (Indian bread) or Biryani/Pulav or white or Jeera rice.