It’s raining avarekayi everywhere !! Come winter and the avarekayi season is full on.. every meal in a Kannadiga home will have at least one item made of Avarekalu ; specially Mysore – Bangalore region. This season i am hoping to share with you all as many recipes as possible using this beans and to start with here’s my all time favorite crunchy munchy very addictive ” Avarekalu Mixture / Hyacinth ( Field ) Beans Snack “.
Wondering what this ” Avarekalu ” is ?? Well in English its known as ” Hyacinth beans / field beans / flat beans / lima beans “, in tamil ” Mochai ” , In Gujarati ” Surti Papdi Lilva ” , in Marathi ” Vaal ” .. so on…. These beans have a distinct taste and flavor which gets transferred to the dish in which it is used.
During Avarekai season, my mom prepares many dishes of it like Usli,saaru,sagu, rotti,dal, rotti, upma ,pulao etc.During my recent visit to my mom’s place i enjoyed avarekayi dishes almost everyday and clicked a few pics too for you all to enjoy…out of them my mom’s special Avarekalu mixture is one.I am sure many of you must have tasted this mixture / seen it in many Bakery and condiments in Karnataka.Making them at home is not at all difficult but yes time consuming.But now that we get de skinned hyacinth beans making the whole process simple. Do try them i am damn sure , you will love it….Here we go….
Deskining the hyacinth beans ( Hitikavare / Chilkavare )
Separate the seeds from the fresh hyacinth beans.
Soak peeled beans in water for 3-5 hours.
Discard water from the beans and hold each bean between two fingers and press gently . The outer skin will slip off leaving behind only the inner seed. Continue the process for all the seeds.
Leave the de skinned hyacinth beans on a tissue paper or kitchen towel for some time to remove moisture.
Making of Mixture
Keep enough oil in a thick bottomed Kadai / pan to deep fry the beans. Once the oil is hot , take a handful of hyacinth beans and carefully drop them to oil .Deep fry in medium low flame till crispy. You will notice that , initially the beans would be in the bottom of the kadai and as it is done it will start floating on top.
Once done drain them on paper towel and keep aside.Follow the same procedure for frying rest of the hyacinth Beans in batches.
Once done with frying the hyacinth Beans,next deep fry the other ingredients one by one at a time in the same oil. Deep fry poha for just a few seconds till they puff up .Drain well.Fry the Groundnut until they turn golden brown in color. Fry roasted gram,cashew,raisins.Drop in the sliced Dry Coconut and curry leaves in hot oil and remove immediately from oil.Keep everything on paper towel to remove the excess Oil.
Now take all the fried ingredients in a wide mixing bowl . Add turmeric,hing,salt and chilli powder. Crush the curry leaves .Mix everything well .Taste test and adjust .
Avarekalu / hyacinth beans mixture is ready. Store it in air tight container once it comes to room temperature .Relish it for next few days with a cup of coffee/ tea .Can be stored upto a month .
A )There is no rule for the measurements in this recipe. If you like peanuts more then add it more.Feel free to plus or minus the ingredients of your choice.
B) Avarekalu mixture can be prepared only with the de-skinned beans.If with skin, when you drop in oil there are chances of them bursting.
C) The most time consuming part in this mixture is shelling and deskinning the hyacinth beans.But now a days you get ready shelled as well de skinned beans. If you get that half of your work is reduced.
D) If you want you can omit poha and just serve the fried beans with nuts.
E) If you don' t have hyacinth beans you can replace it with any other pulses.