Avare Kaalu Saru
Avarekai is a type of flat bean which is harvested at the end of the year from Dec to Feb known as Avarekai season, nowadays its available now & then in other months too, but what i feel is, those found in off season wont match the taste those found in avarekai season i.e. btw Dec to Feb, they wont hold that sogadu. Am amused about the love of people for this beans, bcos if you ask anyone about breakfast/lunch/dinner you will get the answer like Avarekalu Uppit/ avarekalu usli/ hitakida avarekalu saaru, avarekalu huli..hmmm the list is as long as arm :), so it means, there will be no dish/day without using avarekai, in this season the menu is incomplete without avarekalu.
And one interesting thing i came to know in recent years by my cousin is that Avarekai Mela is held in Bangalore at Sajjan Roa Circle in V.V. Puram which is an annual event/fair .
Avarekalu ( De skinned) : 2 - 3cups
Onion : 1 - 2
Tomato : 1 - 2
Grated Coconut : 2tbsp
Garlic pods : 6 - 8
Cinnamon : 1/2 - 1 inch
Poppy Seeds : 1 - 2 tbsp
Jeera : 1 tbsp
Coriander seeds : 1 tbsp
Cloves : 4
Roasted Bengal gram/Hurakdale : 1 tbsp
Turmeric powder : 2 pinches
Salt to taste
Red chillies/ red chilli powder/ Green chillies : 4 -5 ( as per taste)
Curry leaves, Coriander leaves : Few
Tamarind juice : 1 tbsp
Oil : 1 - 2 tbsp
Shell out the beans.
Soak avarekalu/beans for atleast 4 hours in water so it will be easy to de-skin it.
I prefer to soak @ night to prepare saru for next day's breakfast/lunch.
After de skinning wash the beans in water, a spoon of Raagi flour can be added while washing to remove the smell.
For Masala :
Cut onions in to slices.
Dry roast Poppy seeds, Jeera, coriander seeds, Cinnamon, Clove. red chillies or green chillies, grind them to powder with roasted Bengal gram .
Now take a kadai add oil, when it gets hot, add slice of onion, fry for a while when it turns little brown add slices of tomato, fry it until it gets soft. now add coriander leaves, curry leaves, grated coconut, fry for few seconds. Let it cool.
Once it gets cooled grind it to a smooth paste.
Take a kadai, add oil, add mustard seeds, when it splutters add slices of onion, red chilli , curry leaves., when the onion is done add avarkaalu , let it cook until it is soft or one thing can be done is after adding avarekalu , keep it frying for about 5 mins, then transfer the whole thing to pressure cook it for 2 whistles
I prefer this step to be done before you cld prepare masala, so once the beans is cooked masala can be added.Once the avarkalu cooked, add ground masala to it.
Fry for few mins, add turmeric powder, salt, tamarind juice.
Add water bring it to boil.
If saru is made thick by adding little water it will be a nice combination with Roti/Chapathi/Dosa..