Anapakaya Pulusu ~ Avarekaalu Saaru

Have you lived around Bangalore during avarekaayi season? Then, you would definitely have an idea how Bangaloreans (or Kannadigas, for that matter) adore avarekaalu, the pretty green , tasty beans, which are a nutritional power house. During that season, loads of beans are bought at every house and adults and children would be feverishly working on removing the beans from their pods. Then the beans are soaked in water, to facilitate easy peeling of the skins. Again the people would be busy working on the humongous task of removing the thin skins from the beans using hands. In spite of all this prep work, kannadigas enjoy avarekalu. This is the season for avarekaayi saaru (sambhar), nippattu (a snack), rotti, uppittu (upma) to name a few.
Here, with out those hassels, I could find frozen variety, ready to use kind. They are sold under the name 'Surti Papdi Lilva'. The name suggested they might be popular in other parts of India as well. I have used those beans to prepare the delicious avarekaalu saaru. These beans are called 'anapakayalu' in Telugu.


Ingredients needed:
Toor dal - 1/4 cup
Anapakayalu (Avarekaayi /Surti papdi lilva) - 2 cups
Coriander seeds (dhaniya) - 1 tbsp
Cumin Seeds (Jeera) - 1 tsp
Grated coconut (Fresh or dry) - 1/4 cup
Red chillies - 15
1" Cinnamon piece - 2
Salt - Accordingly
Tamarind extract (Thick tamarind juice) - 1 Tbsp
Turmeric powder - 1/2 tsp
Jaggery - 1 tsp (Optional)

For tempering you need:
Oil - 2tsp
Mustard seeds - 1 tsp
Curry leaves - a few
Asafoetida (Hing) - half of 1/4 tsp

• Wash toor dal and anapakayalu/avarekaayi thoroughly. Cook them in a pressure cooker with turmeric powder and sufficient water until you hear two or three whistles. When all the valve pressure is released, remove the lid. Alternatively cook in a big pot till both the beans are cooked well.
• Dry fry the coriander seeds, cumin seeds, cinnamon in a pan till they start to change color and release aroma. It would take less than a minute. Remove and keep them aside. Let them cool. Add red chillies to the same pan and fry for a few seconds. Turn off the stove and leave the chillies in the pan. If you wish, you can fry the coconut as well. It is completely optional.
• Grind the fried items with about 1/4 cup of above cooked avarekaayi in a blender into a smooth paste.
• To the cooked toordal - avarekaayi mixture, add the ground paste, salt, jaggery, tamarind and let it cook till it comes to a rolling boil. Then lower the heat and let it simmer for a couple of minutes. Turn off the stove.
• For the tadka (tempering), heat the oil in a small pan. Add mustard seeds. When they start to splutter, add hing and curry leaves. Leave for a few seconds and remove. Pour this to the above cooked dal. Cover with a lid.
• Serve hot with rice and a spoon of ghee or rotis.
  
  

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