Saturday, 7 February 2009


January/February is a season of pods in India... specially this year I am in Mysore and it is lovely time for the beans like AvarekaLu, Soppina kadalekai,Tograri kaLu.
It is almost next to impossible to avoid avarekaLu.. it is almost used in every dish... akkirotti,usli, bhath, uppittu (upma), avrekaLu saaru and of course the delicious avarekaLu sambar. This beans known as navy/flat/hyacinth beans in English has a unique fragrance and taste. here is one tasty recipe.
This is a variation of the famous Vangibhath. Bhath being rice gets the name of the vegetable used in it gets the name... methi bhath, capsicum bhath, vegetable bhath and what not....As mentioned earlier.. this season AvarekaLu is used in everything and so bhath isn't any different.
One cup - Surti lilva papdi /avrekaLu (cooked)(known as Hyacinth beans or navy beans )
One large capsicum diced
two cups of rice
One lemon sized tamarind
MTR Vangibhath powder
1tbsp turmeric powder
one-two pinches of asafoetida-hing
three or four spoons of freshly grated coconut
2 tbsp oil
1 tbsp Mustard
1 tbsp cumin ( jeera)
1 tbsp Urad dal (black gram )
1 tbsp Chana dal (Bengal gram)
Few of Curry leaves
1-2 Dry red chillies
Salt to taste

Cook rice and let it cool.
Take 2 tbsps of oil in a pan,when hot add mustard seeds .
when they splutter add cumin, turmeric powder, chana dal, urad dal, curry leaves and asafoetida. red chillies Saute them till urad dal turns golden brown and then add the diced capsicum. Add some salt to taste and two to three spoons of vangi bhath powder.When the capsicum is done add tamarind water , grated coconut and the cooked AvarekaLu or beans (can be substituted peas).
Add cooked rice and mix them well till there is a lovely aroma.Taste for salt... Serve with fryums (sandige or happaLa )or raita.
Serve hot with raita or fryums.

MTR Vangibhath powder is one of the best powders which can be used for the bhath varieties.. however you can make the powder yourself with the following recipe I found good enough.
Vangi bath powder ingredients:
2 tbsp chana dal(Bengal Gram)
2 tbsp urad dal (Black Gram )
¼ tsp fenugreek (methi seeds)
1 tbsp dry coconut (copra)
6 red chillies or to taste
½ tbsp coriander seeds
½ tbsp cumin seeds
2 cloves
1 cardamom
1” Cinnamon stick
1/2 tbsp of oil
Vangi bath powder preparation:
Roast all the ingredients until they turn into light golden brown colour. Remove from flame and allow it to cool for sometime. Then grind it to a coarse powder. Allow it to cool, then store in an air tight container. Use as required. This will keep fresh for months in an air tight container.


ashwini said...

looks very yummy! am sure it tastes divine.

Sandhya said...

yummy, yummy...avrekaalu..miss eating them here in Singapore. The pic looks so tempting. I am sure it must be tasting soooooooo good.


LG said...
This comment has been removed by the author.
LG said...

We too loved avarekalu in Vangibath style. I recently made menthe soppu avarekalu bhath yet to post on TOM :)
Trust you and kids are doing well.

Shubha said...

Thanks ashwini, sandhya and LG... it did taste really goood. keep visiting...

suma said...

Tried your Avarekalu Bhath. It came very good. Relished!!!