Avarekayi Mixture / Fresh Field Beans Chivda

These were a batch of hitakida avarekalu / peeled field beans / hyacinth beans that I bought in V.V. Puram, Bangalore during my last visit to India. Finding them in July was a pleasant surprise, as avarekayi floods the markets during winter months. It seems now one can find avarekayi during off season too but however it should be noted that they miss their characteristic 'sogadu', as my sister-in-law pointed out. For the uninitiated the word 'sogadu' is a Kannada term associated with avarekaayi or avarekai as it is colloquially called. It refers to the quality of the beans in terms of aroma, flavor and the size. It seems that sogadu is determined by the weather, during the growth and harvest period of the crop. 

Avarekayi refers to the pods and avarekaalu are the beans inside those pods. They are usually sold whole with the beans still in their pods or nowadays, if you shell out extra money, you can buy beans removed from their pods and peeled. Yes, you read that right. These beans need double peeling. The beans first need to be moved from their pods and are then soaked in water for few hours. Soaking helps to peel the outer skins of the beans. Finding worms in pods is pretty normal and obviously they need to be thrown away. (Below are chivda made my mother with those avarekalu sans turmeric.)

The peeled beans are used in several dishes like uppittu, rotti, melogara, hitakida bele huli, payasa, avarekai dose and others. My recipe today is for a traditional snack called  avarekayi mixture or chivda made with fresh hyacinth beans aka avarekaalu. It is one of those tasty snacks we grew up eating, that can be fixed in less time and can be stored for a few weeks. The beans, flattened rice, and other tidbits are quick fried in oil in this preparation. Avaraekaalu / beans and flattened rice can be used in equal quantities. They can be used in 1:2 or 2:1 ratio, whatever one's preference is. Or flattened rice can be skipped totally from the recipe. I haven't mentioned the quantities of peanuts, coconut bits and roasted Bengal gram in the recipe below as they can be added according to taste.

Ingredients:

Oil to fry

1 cup hitakida avarekalu / fresh green hyacinth beans / frozen surti papdi lilva

1 cup thick poha / flattened rice

Peanuts 

Dried coconut cut into thin pieces

Roasted Bengal gram / Chutney dal / chana dalia

1 sprig of curry leaves

Salt to taste

Chili powder to taste

2 pinches of turmeric powder

Directions:

* If the beans have not been peeled, they need to be soaked overnight for at least 5 - 6 hours and then peeled. If using frozen beans, thaw them. Dry them with a towel and keep them aside.

* Heat oil in a kadai or deep pan on medium flame. If a grain of flattened rice is dropped into the oil and it immediately raises to the surface, then the oil is hot enough to fry. Otherwise heat oil for few more seconds.

* Add the coconut pieces to the oil and fry until they turn lightly golden brown. Immediately remove and transfer them onto a plate covered with a pair of paper towels to absorb the oil.

* Next add peanuts and fry them until golden brown and remove them onto the plate.

* Drop a handful of flattened rice into the hot oil. They expand and immediately raise to the surface. Remove them with a slotted ladle and transfer onto the plate. Repeat the procedure with the remaining flattened rice. 

* Add avarekalu / hyacinth beans / Surti papdi lilva to the oil and fry them in batches, until crisp or they float to the surface. Transfer them onto the plate. Turn off the stove. 

* Transfer the oil to another container and use the same kadai for the next step. Or heat another wide pan. Heat 2 tsp. oil and add dry curry leaves. When they crisp up, add roasted Bengal gram and stir once. Turn off the stove and immediately add turmeric powder, chili powder and salt.

* Add the fried flattened rice, peanuts, coconut pieces and beans.

* Stir them well to coat the ingredients with spices. 

* Let the mixture cool and store them in an airtight container.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Kumbalakayi Idli / Sihi Kumbalakayi Idli / Savory Pumpkin Idli

Kumbalakayi idli is a traditional breakfast dish from the south Indian state of Karnataka. The pumpkin is called kumbalakayi in Kannada. As the title suggests, kumbalakayi / pumpkin is the star ingredient of the dish and hence use Indian variety pumpkin if available, for an authentic flavor. I have used the American one since that is what I get even in my local Indian store. 

Pumpkin idlis come in both savory and sweet versions and today I am sticking to the former though I made both. One can make both for breakfast to balance the flavors or can go with one version. Yes, the sweet version is also made for breakfast and not served as a dessert. These savory idlis I am posting today are an interesting and delicious option for those who are bored eating the regular idlis. Besides, it is an instant version for an added bonus. 

These are gluten-free, vegan and as I mentioned earlier, instant variety idlis. One can skip the usual rigmarole of idli making here which puts off many to try the idlis in the first place. One doesn't need to soak the ingredients, grind them or ferment them in this case. Rice rava is mixed with grated pumpkin, coconut and spices and rested for about an hour or less. The batter is then used to make idlis. There is no need to add any leavening agents here. Rice rava, though a traditional choice can be easily replaced with idli rava. 

These delicious idlis don't need any elaborate side dishes. A simple coconut chutney will be a perfect accompaniment. The leftovers can be refrigerated. They freeze well as well and when needed, just remove them from the freezer and microwave them covered in a glass bowl for few minutes and you will have hot piping idlis to serve.

Ingredients: (Yield 6 idlis)

1 to 2 tbsp. split chickpeas / chanadal / Bengal gram

1/2 cup rice rava / idli rava (I used idli rava.)

1/2 cup grated pumpkin (1/2 cup more can be added.)
1/2 grated fresh coconut (I added 2 fistfuls of coconut.)
1/2 inch piece of ginger
1 spicy green chili 
2 tbsp. minced cilantro
3/4 tsp. salt or to taste

Water as needed (I added about 1/4 cup.)

1/4 tsp. ground pepper (I didn't use any.)

Oil to grease idli plates

Directions:

* Soak Bengal gram in water for a couple of hours or until dal can be broken when pressed between thumb and forefinger. Drain the water used to soak the Bengal gram. (One can soak the dal the previous night and refrigerate to use it in the morning.)

* Rinse the idli rava and squeeze out all the water completely. Add it to a bowl. 

* Pulse the coconut, ginger and green chili to a coarse paste. (This is optional. (Instead one can add shredded coconut, finely minced chili and grated ginger directly to the rava bowl.)

* Add the soaked Bengal gram, ground coconut mixture, grated pumpkin, salt, minced cilantro and 2 tbsp. water to the idli rava bowl and stir well to combine.

* Cover and let the mixture sit for about an hour. If in an hurry, it can be soaked for 30 - 40 minutes.

 

* Check the consistency of the batter after the resting period. Add 1 - 2 tbsp. of water if needed. The mixture should look thick but if you squeeze it, some water should come out of it.

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

* Grease the idli plates and fill the moulds with the batter and press them with fingers to shape them. 

* Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

* On low medium flame, 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 it sit for about 10 minutes.

* Run a sharp spoon around the edges of idlis and remove the idlis.

* Serve them warm with ghee if desired and coconut chutney.

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Doddapatre Thambuli / Thambli

Thambli / Thambuli is a age old dish from the south Indian state of Karnataka which is usually prepared as a coolant in summer months. Yogurt is the base for any thambli dish and there are many varieties of thambli prepared using brahmi leaves, spinach leaves, curry leaves and so on. Menthe thambuli is one among the variety. A herb / vegetable / spice is ground along with coconut and spices and is added to yogurt and is served as a first course of the meal.

Today's star of the dish is doddapatre / karpooravalli / ajwain plant leaves that is known for it's medicinal properties. The leaves have been used as a home remedy for cold / cough and minor stomach ailments in India, for ages. My mother always has a pot of this herb at her home and this used to be her quick cold remedy for my son when he was an infant which used to work like a charm. 

My sister in law is the one who prepared this during my last visit to India and I just took some pictures during the process. This thambli recipe is a quick and fuss-free one and a beginner recipe. The leaves have a strong and distinct aroma which makes this thambli a delicious side dish to steamed rice with a drizzle of ghee.

Ingredients for thambli:
1 tsp. oil / ghee
1 tsp. cumin seeds
2 green chili
2 cups doddapatre / karpooravalli / Indian borage
1/2 cup coconut, shredded or in pieces.
Yogurt as needed
Salt to taste
Ingredients for seasoning:
1 tsp. oil
1/2 tsp. mustard seeds

Directions:
* Heat ghee/oil and add cumin seeds. When they start to brown, add green chilis and doddapatre soppu. 

* Fry until water almost evaporates, about 5 minutes. The leaves change the color and reduce in quantity. Keep it aside and let it cool.

* Grind the leaves along with the coconut. It will come around to about a cup of paste. This ground paste can be used immediately or refrigerated and used within  2 to 3 days.
* Add the paste and salt to yogurt and mix well. Thambli would be slightly on thicker side and so add yogurt accordingly.
* Heat oil for seasoning in a small pan and add mustard seeds. When the seeds start to splutter, remove from heat and add it to the yogurt mixture.

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Roundup of 'A - Z' Karnataka Vegetarian Recipe Series

Here is a collection of 26 vegetarian recipes from the south Indian state of Karnataka that I have been posting these past few months. Starting from January, I have been posting three recipes per month in a fun A - Z series. I posted a recipe for each alphabet and so, it might have not been a true representation of the wide and vivid variety, the local cuisine boasts of. Some of the popular dishes may be missing from this series as I might have already posted them on my blog or I could not incorporate them in this series. Some recipes were chosen for being the only choice for that particular alphabet, a disadvantage while doing A - Z series. 😀Hopefully you enjoy going through / trying these recipes as much as I did. Click on the recipe names to get to the recipe links. 

A for Akki Halbai

B for Biscuit Roti

C for Congress Kadalekayi

D for Davanagere Benne Dose

E for Ellu Pajji

F for Field Beans / Avarekalu Payasa

G for Girmit

H for Hitakida Avarekalu Huli

I for Iyengar Bakery Style Masala Toast

J for Jolada Vade

K for Kumbalakayi Idli

L for Limbe Hannina Gojju

M for Mysore Pak

N for Nuchinunde

O for Oodhalina Bisibele Bhath

P for Panchakajjaya

Q for Quinoa Oralu Chitranna

R for Rave Vangi Bhath

S for Sajjige Rotti

T for Thambittu Unde

U for Ukkarisida Rotti / Ubbu Rotti

V for Vangi Bhath

W for Watermelon Rind Dose 

X for X-ploring Karnataka Cuisine

Y for Yogiratna

Z for Zhunka Vadi

This post is an entry for Blogging Marathon #118 under the theme 'A - Z Karnataka Recipe Series' and check the link to find out what other marathoners are cooking.

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A - Z Karnataka Vegetarian Recipe Series ~ Z for Zhunka Vadi

It's time for the final post of this 'A - Z' culinary journey through Karnataka, showcasing some of the local vegetarian dishes. The only 'Z' dishes that I could think of were zhunka and zhunka vadi, which are traditionally prepared in North Karnataka and Maharashtra as well. Both dishes are made with chickpea flour and served as a side dish. Zhunka is a thick gravy which is also called as pitla while zhunka vadi is cooked until the chickpea flour mixture thickens enough to be able to cut into squares. 

These protein rich vadi are gluten free, vegan and can be enjoyed both as a side dish or a snack, by shallow frying them if preferred.  This is one of my favorite chickpea flour based snacks and I prefer it as a healthy snack as these are prepared with very little oil. Zhunka vadi and sorghum flour flatbreads are a popular combo in the North Karnataka region.  

This tasty zhunka vadi preparation is not a complex one, all one needs to do is keep stirring until the mixture thickens and leaves the sides of the pan. Using a non stick pan definitely helps in preparing these vadi. I made a smaller portion and it took me around 20 minutes to cook it. Dried red chili powder can be used instead of green chilis, which gives the vadi a orange-brown hue. Taste and adjust the seasonings according to taste as there must be a balance of flavors in the dish.

Ingredients:

1/2 cup chickpea flour / gram flour / besan

3/4 cup water

1 tbsp. oil

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

Few curry leaves

2 green chillies or to taste, finely chopped

1/8 tsp. turmeric powder

2 pinches of asafoetida

1 big sized onion, finely chopped

Salt (I added a little more than 1 tsp.)

1 tbsp. tamarind puree

1 tbsp. jaggery / sugar

Ingredients for garnishing:

Toasted white sesame seeds

Shredded fresh coconut

Minced cilantro

Directions:

* Mix chickpea flour and water in a bowl and pass through a sieve to avoid from any lumps forming. Keep it aside.

* Heat oil in a pan, preferably a non stick one and add mustard seeds and cumin seeds. When mustard seeds start to splutter and black gram start to change their color, add curry leaves and green chilies. Saute for few seconds.

* Next add turmeric and asafoetida and mix once. Add onion and saute on low flame until it turns translucent.

* Next add salt, tamarind and jaggery to the pan.

* Sauté the mixture for a couple of minutes. 

* Next add chickpea flour slurry to the pan. 

* Stir quickly as the mixture starts to thicken immediately. Start cooking the mixture on medium flame, stirring continuously. 

* Keep continuously stirring, especially at the final stages. The mixture looks like this after about two minutes of cooking. 

* The below one is after five minutes of cooking, with constant stirring.

* It would take about 10 to 12 minutes in total to cook perfectly (after adding the chickpea flour slurry). By the time, the mixture would become a thick, lumpy mass, leaving the sides of the pan.

* Spread the mixture on a greased plate and set it with a spatula. (I made a small portion.)

* Let it sit for a while and then cut it with a knife to square / rhombus shapes.

* Garnish with minced cilantro / coriander leaves, toasted white sesame seeds and shredded coconut.

* Serve it as a snack or side dish with jowar bhakri / roti.

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose

Ellu Pajji
Field Beans / Avarekalu Payasa
Girmit
Hitakida Avarekalu Huli

Iyengar Bakery Style Masala Toast
Jolada Vade
Kumbalakayi Idli
Limbe Hannina Gojju

Mysore Pak
Nuchinunde
Oodhalina Bisibele Bhath
Panchakajjaya

Quinoa Oralu Chitranna
Rave Vangi Bhath
Sajjige Rotti
Thambittu Unde

Ukkarisida Rotti / Ubbu Rotti

Vangi Bhath

Watermelon Rind Dose

X-ploring Karnataka Cuisine

Yogiratna

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