Recipe: Perfect Averekai (Hyacinth beans/Val) Huli

Recipe: Perfect Averekai (Hyacinth beans/Val) Huli Delicious, fresh and tasty.

Averekai (Hyacinth beans/Val) Huli. Great recipe for Averekai (Hyacinth beans/Val) Huli. Averekai kalu is a popular seasonal beans that is available during the winter months in Karnataka. During the season averekalu is used in breakfast dishes, main course dishes , snacks and even in desserts.

A part of my childhood was spent in Bangalore.

During that period my mother got this recipe from our neighbor.

She has been making it since then and it has become one of our favorite family dish.

You can cook Averekai (Hyacinth beans/Val) Huli using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Averekai (Hyacinth beans/Val) Huli

1. Prepare 1 cup of Averekalu peeled -.

2. It’s 1/3 cup of Tur dal cooked -.

3. You need 1/4 cup of Coconut grated -.

4. Prepare 1 of Onion chopped -.

5. You need 1/2 tsp of Ginger grated -.

6. Prepare 1 1/2 tbsps of Coriander seed -.

7. It’s 3/4 tsp of Cumin seed -.

8. Prepare 5 nos of chilies Red (byadige menasu) -.

9. You need 1 of Cinnamon " - piece.

10. You need 3 nos of Cloves -.

11. Prepare 1 tsp of poppy seeds Khus - khus / -.

12. You need of Tamrind - small piece.

13. Prepare 1/2 tsp of Turmeric -.

14. You need to taste of Salt.

Instant Pot Avarekalu Huli Saaru or Hyacinth Beans Curry is a delicious and lip-smacking bean-based curry, a perfect rice accompaniment from the state of Karnataka.

It's the Avarekalu Huli Saaru, a winter special, mild coconut-based gravy prepared with field beans/hyacinth beans.

Avarekai Curry (val Beans/hyacinth Beans Curry) I get very excited when I meet someone from a different culture who teaches me their recipes in the authentic style.

My maid Bhagya comes from an agrarian family in Karnataka.

Averekai (Hyacinth beans/Val) Huli step by step

1. Pressure cook the averekalu with salt and water.

2. In a kadai, dry roast the coriander seeds, cumin seeds, khus-khus, red chilies, cinnamon, cloves. Remove from flame. Cool and powder the spices. Set aside.

3. Grind the chopped onions, tamarind piece /paste, grated ginger and coconut to a smooth paste.

4. In a pot or the pressure pan, on a medium flame, add the cooked averekalu with it stock, ground spice powder and the ground masala well and bring it to a boil..

5. Lower the flame and cook for another 10 to 15 min, stirring occasionally. check for salt.. add more if needed ad remove from flame..

6. In a small kadai, heat the oil, add the mustard seeds and when it starts to splutter add the curry leaves and the crushed garlic (optional) and stir fry the garlic until it turns medium brown. Remove from flame and add to the curry/huli..

7. Serve hot with rice, wheat or rice roti, ragi muddhe..

She loves gardening though I never compel her to do anything in the garden.

She also knows my love for cooking and shares.

Anyhoo, I discovered that the beans I bought are known as Val beans/Hyacinth beans/Broad beans and tastes similar to Lima beans.

So, if you do not find val beans where you live, go ahead and substitute it with any other tender bean like the easily available lima bean.

I cooked this to be served with a side of broken wheat/Bulgur (My health.