Before Avarekaalu season its Togarikalu/Pigeon Peas season, you can make same recipes as you prepare for avarekaal.
Am posting a recipe which is spicy one, feels great to have it hot with mudde or rice :)
Pigeon peas : 2 cup
Onion : 1 medium
Green/Red chilies : 4 -5 (depends)
Garlic : 6 -8 cloves
Coriander,Curry leaves : few
Coconut dry or fresh : 1 Tbsp
Hurikadale : 1/2 tbsp
Jeera : 1tsp
Poppy seeds : 1 tsp
Mustard seeds : 1tsp
Coriander seeds/powder : 1tsp
Cinnamon : 1 inch
Cloves : 3 -4
Sambar powder : 1 tsp
Tamarind juice : 1 Tbsp to the taste
Jaggery : to the taste
Oil : 2 Tbsp
Salt : to the taste
Peel the Togarikaalu from its shell.
Wash the pigeon peas, pressure cook it adding salt for 2 - 3 whistles.
Take a kadai, add 2 tsp of oil, when its hot , add mustard seeds, onion, chilies, garlic, cinnamon, clove, jeera seeds, poppy seeds, coriander seeds, hurikadale, curry & coriander leaves, fry them. Add coconut & switch off. Let it cool.
Grind altogether to a smooth paste.
Take a vessel, add oil, when its hot add mustard seeds, when it splutters add chopped onion, curry leaves.
When onion becomes translucent, add the ground masala, add boiled peas, tamarind juice, jaggery, sambar powder, salt.
Bring it to boil.
Serve hot with Ragi mudde , Rice, Dosa.
Tomatoes can be added while frying all masala ingredients if you are a tomato lover :)