A - Z Idli series ~ A for Avarekayi Idli

This idli platter was my inspiration to the A - Z idli series that is going on in my blog. When I cooked that platter, I thought why not try a platter 'A - Z' style and here I am. I started the series with alphabet D instead of A and today's recipe should have been the starting point. Idlis need no introduction in India. The steamed dumplings made from a fermented batter of rice and black beans is an iconic breakfast dish from southern India. This guilt free and easily digestible dish is healthy, gluten-free and vegan. 

Today's recipe is a dish from Karnataka using avarekayi aka field beans or hyacinth beans. For those who are from that south Indian state, avarekayi needs no introduction. Avarekayi called anapakaya in Telugu, papdi lilva in Gujarati / Hindi or mochai in Tamil is an important winter crop and most sought after bean, especially in the southern parts of the state. The ones available in the middle of December is considered to be the best, aroma and flavorwise and used extensively in cooking ranging from breakfast dishes to snacks.

I am posting three recipes this week with avarekayi / field beans as the main ingredient. The first one in the series is avarekayi idli where the peeled beans are blanched and are added to the idli batter along with seasoning. Avarekayi in Kannada refers to the pods and the beans inside are called avarekaalu. The outer skin of the beans is also removed to use in cooking. The peeled beans can be added to other breakfast dishes like uppittu, rotti, and dose. Frozen Surti papdi lilva can be substituted in place of fresh ones as I have done here though there is no comparison between the two in terms of flavor, to be honest. Avarekaalu adds nutrition as well as flavor to these idli. Serve them with coconut chutney for a delicious breakfast.

Ingredients: (Yield - 20 idlis)

1 tsp. oil

1 tsp. mustard seeds

1 cup peeled, fresh / frozen avarekaalu / field beans / hyacinth beans (I added 1/4 cup more.)
4 cups fermented idli batter
1/2 cup fresh / frozen grated coconut
1 tbsp. grated ginger
1 tbsp. grated / finely chopped green chillies
A handful of cilantro, chopped fine
2 sprig of curry leaves, finely chopped
Ghee / oil to grease the idli plates

Directions:
* Boil beans in a microwave with a little water. Drain the water.

* Heat oil and add mustard seeds. When they start to sputter, turn off the stove.
* Heat water to a idli cooker / pressure cooker / steamer base on medium heat.
* Add toasted mustard seeds, cooked beans, shredded coconut, chili - ginger paste, cilantro, curry leaves to the idli batter. Add salt to the batter if needed. 

* Mix the ingredients well with a ladle.

* Grease the idli plates and fill them with idli batter. 

* Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.
* Set the heat to lowest setting and steam for about 20 minutes or until when the surface of the idlis don't stick when touched with moist fingers. Turn off the stove and let sit for about 10 minutes.
* Run a sharp spoon around the edges of idlis and remove them.
* Serve them warm with a chutney and sambhar.

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