Avarekayi Sevai

Avarekayi Vermicelli Upma is a delicious and wholesome twist on the traditional South Indian upma, featuring the goodness of avarekayi (hyacinth beans) and the lightness of vermicelli. Rich in protein from the beans and packed with the aromatic spices that make upma a favorite comfort food, this recipe is both nourishing and easy to prepare. Perfect during the Avarekayi season...

Let's learn to make this dish

 

Ingredients:

· 2 cups vermicelli

· 1 1/2 cup fresh Steamed Avarekayi

Avarekayi Sevai 

1 boiled potato .  .

Seasoning

· 5-6 green chillies chopped

· few curry leaves

· 1 tbsp oil

· 1/2 tsp mustard seeds

.1/2 tsp jeera

· 1 tsp urad dal

· 1 tsp channa dal
 .Turmeric-pinch
. Hing-pinch

· Salt for taste
. few cashews fried (opt)

Few peanuts fried

· Water

Garnishing

· 1-2 tbsp grated coconut

· Few coriander leaves

Method:

• Add little oil in a pan, roast the vermicelli well and keep it aside.
• Next add oil, fry the cashews, peanut and keep it aside.
• Next add mustard seeds, followed by urad dal, chana dal and jeera, hing, curry leaves, chopped chilies, turmeric, and sauté well. Now, add the boiled avarekayi, chopped potatoes and stir fry well Next add the vermicelli, salt  and add boiled water. Cook till the water evaporates . Add the fried cashews, peanuts and mix well. Garnish with coconut.
• Serve Avarekayi Sevai hot. 

 Its combination of flavors and textures makes it a versatile dish, So, go ahead and give it a try – you’ll love how quickly it comes together and how satisfying it is. Happy cooking! 

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Please do check other interesting recipes that you can make from " Sevai " under Ingredients search.


"Hope is a waking dream". Aristotle 

Avarekayi Paddu

Avarekayi Paddu / Avarekayi Gundponglu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious breakfast idea. You can send it for Kids tiffin box too. Try it out. 

I have used Avarekayi.. One more recipe you can try with Avarekayi during the season..

Avarekayi Paddu

Course Breakfast Cuisine 

Prep Time 10 min

Cook Time 15 min

Total Time 25 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Onion-1 finely chopped

Steamed Avarekayi -1/2 cup

Cumin seeds-1/2 tsp

Fresh coconut-1-2 tbsp

Oil as required for making paddu

Method:  Add all the above ingredients in the dosa batter and mix well. 

Next apply oil to the paddu tava and pour the batter till 3/4 in the holes of the paddu tava and keep it on low flame. 

Cover. 

Once its golden brown flip / turn it over and cook the other side. Remove from the tava, and repeat for more.

Serve nutritious and savory Avarekayi Paddu  hot with chutney or sauce or enjoy just like that.

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Do check other interesting recipes under "Kiddes"

"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment". Buddha 

Avarekayi Masala Bhath

Avarekayi Masala Bhath is easy and perfect one pot meal. Avarekayi blended with Coconut, Amla and chilies in rice tastes delicious. Try it out during the Avarekayi season.  Avarekalu is Hyacinth Beans or Vaal.

Avarekayi Masala Bhath

Ingredients:

1 cup rice

1 cup boiled avarekayi 

 2 amla chopped

2-3 green chilies.

1/2 tsp. mustard

1/2 tsp.chana dal

1/2 tsp. urad dal

Hing-Pinch

Curry leaves-few

Turmeric pwd-pinch

2 tbsp. oil

Salt to taste

Grated coconut-2 tbsp

Method:

Cook rice and Spread it on a plate. Grind Amla, chilies, coconut, coriander leaves in a mixer. Do not add water.

Next heat oil , add mustard seeds, after it splutters , add chana dal, urad dal, hing, curry leaves, turmeric and fry until golden brown.  Add the boiled avarekayi, ground paste, salt and mix well. Add rice, and mix well. 

Serve Avarekayi Masala Bhath hot with raita or papad or enjoy just like that.




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Please do check other interesting recipes you can make from " Avarekayi" under Ingredients Search.


"Intelligence is the ability to adapt to change." Stephen Hawking 

Avarekayi Saaru / Avarekayi Rasam

Avarekayi Saaru  is a rasam variety made from nutritious and healthy Avarekaalu. Try it if you want something tangy and spicy accompaniment for rice. 

Ingredients:
1 cup Avarekayi

(cooked well)
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste

For Grinding
2-3 tsp boiled kaalu
1/2-1 tsp Jeera

1/2 tsp kalamiri

1-2 tsp rasam pwd
1-2 green chilies.
3-4 tbsp Grated coconut, Fresh
 

For seasoning
1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method: Pressure cook the legumes well. Grind together the items mentioned under for grinding.  Keep it aside. Take a pan, add the ground paste. Add water and mix well. Let it boil for some time. Next add tamarind paste, jaggery and salt simmer for 10-15 mins. Season with the mustard, hing and curry leaves. Enjoy the Avarekayi saaru hot with rice.


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Do check other interesting recipes under "Saaru N Rasam" Menu Planner.

"Believe you can and you're halfway there."Theodore Roosevelt

Avarekayi Aloo Palya / Vaal Potato Gravy

Avarekayi Aloo Palya or Vaal Potato Gravy is an interesting accompaniment for your chapatis or puris. This delicious gravy is a blend of Indian spices with coconut. Try it out during the avarekayi season.  Avarekalu is Hyacinth Beans or Vaal.

Ingredients

Avarekayi Aloo Palya / Vaal Potato Gravy

1. 1 cup avarekalu (cooked)
2. 1 potato boiled and chopped
3. 1/4 tsp turmeric powder
4. 2 tsp oil
5. 1/4 tsp mustard seeds
6. 1/2 tsp urad dal
7. 1/2 tsp chana dal
8. Hing a pinch
9. 4 - 5 curry leaves
10. Salt as per your taste

To grind

1. 1/2 cup grated coconut
2. 1/2 tsp cumin seeds 
3. 2 tbsp putani /roasted dal
4. 3-4 green chilies
5. 2 tbsp coriander leaves (optional)

Method - 

Roast the ingredients from 2-5 mins with little oil. Next grind all ingredients along with spices. In a pan heat a tsp of oil and add mustard, chana dal, urad dal once done, add curry leaves, hing and turmeric. Next add the boiled avarekalu and potatoes. Mix. Add the grounded paste and mix well. 

Bring it to boil. Add salt. Simmer on low heat for 3-4mins. Cover and let the gravy blend well. 

Serve Avarekayi Aloo Palya / Vaal Potato Gravy hot with puris or chapatis or rasam rice.

Thanks for stopping by..

Love Avarekayi? Explore more delicious dishes in my collection of Avarekayi Recipes featuring traditional Karnataka favorites and easy everyday recipes made with these seasonal beans!


Do check other interesting and easy 'Breakfast' recipes under Menu planner.

#Happiness is home-made.

Aloo Onion Paratha

Aloo Onion Paratha 

Aloo Onion Paratha is very healthy and nutritious , roasted onion with mashed potato and spices makes it tasty and delicious.

Ingredients  

• Wheat flour 3 cups 

• Potato 1  (boiled and mashed)

• Onion 1 (finely chopped)

• Red chilly pwd1/2 Tsp

• Garam masala pwd1/2 Tsp 

• Dhania jeera pwd-1/2 tsp

• Salt to taste   

• Ghee or oil for frying   

• Jeera-few 

    

Method

1.Knead the flour with water, a little salt,oil into a soft dough.Cover it for 4-5 hours.

2.In a Kadai heat oil, add  jeera,add onions fry .Then add the chopped onion  and fry well next add garam masala powders, and fry for a while. Add the mashed potatoes, salt and mix well.Fry till dry set aside to cool. Divide the mixture into balls. 

3.Make a small chapati with the dough,keep this ball in the middle and bring all the sides together, flatten them with your fingers, or use the rolling pin to make the paratha 

4.Heat a tava, put in the paratha, turn on both sides till done.Add oil or ghee all around the edges, fry both sides, carefully turning over until evenly brown. Serve very hot with pickle or curds.
5.We enjoyed with Avarekayi Masala. It tasted well !


Avarekayi Masala -

Avarekai /Surti Papdi or Flat Lilva beans is all time favourite .Enjoy this spicy Avarekalu Masala a different version ! 

Ingredients:

Avarekalu(Lilva beans)- 2 cups
Onions- 1 Cup Chopped 
Amchur pwd- 1 Tsp
Mustard,Jeera-1/2 tsp
Curry leaves-few
Oil- 2-3 tsp
Water
Dhania Jeera pwd-1 tsp
Garam masala-1 tsp

For Masala paste 
Roasted Onion - 2
Red Chillies 6-8
Grated Coconut- 1/2 cup
Coriander Seeds-1/2Tsp

Khus Khus - 1Tsp

Method :

1.Soak avarekayi in water for around 7-8 Hours and remove the outer skin and keep it aside.

2.Grinding-Heat Oil a in a pan and add Red Chillies ,Coriander seeds and fry well ,add little grated coconut and fry for some time.Separately roast onions with skin on the tava.Now grind all the above into thin paste.Also grind coconut and khus khus with water into fine paste since khus khus takes time to grind , do it separately.

3.Cooking-Heat Oil/Ghee in a pan add mustard seeds ,Cumin ,Curry leaves and chopped Onions  and fry.Add the beans and fry for a minute and add the ground paste.,add water .Once beans is cooked well,add the masala pwd , salt  .Mix well.Allow it to simmer keep stirring and check the consistency.

4.Serve hot with rice/chapati.

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 "Sometimes you have to stand alone..just to make sure you still can..."

Avarekayi Maaja

Avarekayi Recipes (Hyacinth Beans)

Avarekayi, also known as Avarekalu or hyacinth beans, is a much-loved seasonal ingredient in Karnataka, especially in Bangalore. These flavorful beans arrive during winter, making it the perfect time to enjoy a variety of Avarekayi delicacies. Bangalore even celebrates this seasonal favorite with the popular Avarekayi Mela!

With its distinctive taste and aroma, Avarekayi adds a delicious twist to everyday meals. You can use these beans to prepare Upma, Poha, Akki Rotti, Pongal, curries, pulao, and many traditional Karnataka dishes.

Here, you will find my collection of Avarekayi recipes, from comforting breakfast dishes to traditional favorites. Celebrate winter with fresh Avarekayi!!

Enjoy making these recipes

1. Avarekayi Upittu / Upma

2. Avarekalu sambhar 

3  Avarekai Akki Rotti 

4. Avarekai Avalakki/Poha 

5. Avarekai Pongal

6. Avarekai Soppu Palya

Each recipe brings out a different side of Avarekayi, making it a wonderful ingredient to experiment with throughout the season. Have fun but ensure you cook it well !!

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Menthya Soppu Avarekai Rotti

Menthya Soppu Avarekai Akki Rotti is nutritious , wholesome blend of Methi (Fenugreek Leaves) with Avarekai or Lima beans with rice flour making it a healthy breakfast delight. Enjoy this hot flavoured Avarekayi Rotti with chutney.

Ingredients 

          Menthya Soppu Avarekai Akki Rotti

Akki Hittu (Rice Flour)       2 cups 

Methi Leaves          1 bunch finely chopped
Avarekai/ Lima Beans-1/2 cup 

Coriander  leaves          handful chopped

Green chillies            4-5 finely chopped 
(in case you need it spicy)

Cumin seeds             1 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req
Curds                       2 tsp

Method 

 Mix rice flour with chopped and  washed methi leaves, avarekai , add salt, chilies, cumin seeds. Add water and mix well add little curds. Cover and leave for some time .(Dough should be of medium softness not too hard or too soft.) 

After 10-15 mins, take a tava ,smear  1tsp of oil around, take the dough and 

spread around it add water to flatten on the tava.

Keep this on medium heat, add oil around the roti ,cover ,check if done. If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan. Once the tava is cool, prepare the next one..

 Enjoy this Avarekayi Roti  hot with butter and chutney /pickle of your choice.

You can use butter paper or banana leaf to prepare the akki rotti too instead of doing on the tava directly.

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Please don't forget to check other interesting Rotti varieties , also try the simple recipes under breakfast category.


'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Avarekai Soppu Palya

Avarekai Soppu Palya  is a healthy combination of Lima beans/Surti Papdi with Greens. (Dantina soppu is  Amaranth leaves or red leaves commonly used in most houses ) Tempered with hing and chilies it is nutritious and tasty. Enjoy with rice or chapati.

Avarekai Soppu Palya

Ingredients

• 1 cup boiled Avarekayi/ avarekalu (lima beans)
• 1 cup finely chopped greens
• 1/2 tsp turmeric
• Salt-taste
• Water
• Sambhar pwd-2 tbsp
• Coconut-1-2 tsp
• Tamarind paste-1/2 tsp

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• hing -pinch
• curry leaves-few
• Red chilly-1-2

• Method :  Cook the greens in water till done. Grind coconut with sambar pwd . Next Add greens, avarekai add the ground paste and mix. Add salt, tamarind paste and mix well. Cook on low heat for 5-10 mins. Heat oil in a pan, add the seasoning items, once done add to the sabzi. Serve this palya hot with white rice or chapati.

(you can add little boiled avarekalu while grinding and then add to the gravy)

Love Avarekayi? Explore more delicious dishes in my collection of Avarekayi Recipes featuring traditional Karnataka favorites and easy everyday recipes made with these seasonal beans!

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"A smile is a curve that sets everything straight." Phyllis Diller

Avarekai Avalakki

Avarekai Avalakki (Avarekai Poha) is very simple and easy to prepare. Made from Lima Beans /Surti Papdi , it is yummy and flavorful. Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Avarekai Avalakki

Recipe for  Avarekayi Poha 

Ingredients
1 cup poha (flaked rice /avalakki) 
1/2 cup Avarekai(boiled)
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp jeera
1/2 tsp. Chana dal
1/2 tsp. Urad Dal
1/2 tbsp Peanut
5-6 green chilies, finely chopped 
Few chopped coriander leaves
Few curry leaves
Hing-pinch
Turmeric-pinch
Salt to taste
1-2 tbsp. grated fresh coconut
1 tsp Lemon Juice

Method

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal ,jeera, hing, turmeric and stir fry. Add green chillies, curry leaves. Add boiled avarekai, fry it for a while. Add soaked avalakki, salt and mix well. Add coconut ,coriander leaves , lemon juice , mix carefully. Serve Avarekayi Poha / Avalakki hot.

Thanks for stopping by...

  Love Avarekayi? Explore more delicious dishes in my collection of Avarekayi Recipes featuring traditional Karnataka favorites and easy everyday recipes made with these seasonal beans!

"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Avarekai Uppit / Avarekai Upma

Avarekai Uppit / Avarekai Upma is all time favorite breakfast item during the winter months. Upma as everyone knows it is called as Upit in Kannada is a healthy popular filing breakfast recipe. Made from Avarekayi (ಅವರೆ ಕಾಳು) lima beans, it is flavorful and delicious. Upma or Uppittu is a regular breakfast in India.

Avarekai Upit /Upma

Ingredients:

• Rava or sooji- 1cup
• Water - 2 cups
• Onion- 1big finely chopped
• Green chillies-6-7
• Curry leaves-few
• Ginger-1/2inch(crushed) (opt)
• Avarekaalu -1cup 
• Oil-1tbsp
• Mustard seeds-1/2tsp
• Hing- a pinch
• Cumin seeds-1/2tsp
• Channa dal-1tsp
• Urad dal-1tsp
• Fresh coriander for garnish
• Lemon juice-1tbsp
• Salt to taste
• Freshly grated coconut-1/2 cup

Method: 

Fry the rava until slightly brown and aromatic and keep it aside. Boil water. Steam avarekaalu till soft(add little salt) Heat oil in a pan add mustard, cumin seeds when they begin to splutter add chana and urad dal fry about 2 minutes until light brown. Next add onion, hing,  curry leaves, green chillies and fry. Add fried rava salt and mix well next add boiled avarekaalu, 2 cups of  boiling water. Stir until all the water is gone. Add lemon juice. Reduce the flame and close the lid for 8 to 10 minutes. Garnish with coriander and coconut and serve this Upma hot.

You can also add Dhania-Jeera Powder/Kalamiri Powder for additional spicy flavor.

Love Avarekayi? Explore more delicious dishes in my collection of Avarekayi Recipes featuring traditional Karnataka favorites and easy everyday recipes made with these seasonal beans!


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Don't forget to check other delicious Upma ,Khara Bhath recipes.



'What you do today is important because you are exchanging a day of your life for it.'

Hithikavare Hulli / Avarekalu sambhar

Avarekai /Surti Papdi or Flat Lilva beans is all time favourite and  normally made during winter seasons in Indian homes. Enjoy this spicy Avarekalu sambhar.

Cooking is a fun filled activity where you celebrate the journey of the ingredients from the farm to the table!

Avarekai Sambhar

Ingredients:

Avarekalu(Lilva beans)- 2 cups
Onions- 1 Cup Chopped 
Tamarind pulp - 2-3 Tsp
Jaggery(optional)
Mustard,Jeera-1/2 tsp
Curry leaves-few
Oil- 2-3 tsp
Water
Rasam pwd-1 tsp

For Masala paste 
Onion -1
Roasted Onion - 2
Red Chillies 6-8
Grated Coconut- 1/2 cup
Coriander Seeds-1/2Tsp

Khus Khus - 1Tsp

Method :

1.Soak avarekayi in water for around 7-8 Hours and remove the outer skin and keep it aside.

2.Grinding-Heat Oil a in a pan and add Red Chillies ,Coriander seeds and fry well, add little grated coconut and fry for some time. Separately roast onions with skin on the tava. Now grind all the above into thin paste. Also grind coconut and khus khus with water into fine paste since khus khus takes time to grind  do it separately.

3.Cooking-Heat Oil/Ghee in a pan add mustard seeds, Cumin, Curry leaves and chopped Onions  and fry. Add the beans and fry for a minute and add the ground paste, add water, 

Once beans is cooked well, add Tamarind pulp, salt and jaggery and salt. Mix well.

Allow it to simmer keep stirring and check the consistency. 

Serve Avarekaalu Sambhar hot with rice/chapati.

 "Sometimes you have to stand alone..just to make sure you still can..."

Spicy Pongal

Pongal - a Sankranti Festival flavor. This Huggi / Khara /Ven Pongal is the traditional recipe made in almost all homes in South India during Makara Sankranti.  

It can also be enjoyed during cold chill weather and see how it will warm you up!  Enjoy pipping hot. 

Spicy Pongal

Ingredients

Raw rice 1 cup

Moong dal- 1/4 cup

Water 4 cups

Salt as needed

Ginger chopped 1 tblsp optional

Asafoetida 1 pinch

Boiled Avarekai/Peas-1/2 cup special flavor

Gojju

Seasoning

Ghee 2 tblsp

Pepper 2 tsp

Jeera 2 tsp

Curry leaves few

Hing a pinch

Cashews 5-6

Dry coconut-1/2 tbsp

Green chillies-3-4 unique spicy flavor

 Method

Fry Moong dal and rice with ginger in ghee. 

Cook in pressure cooker along with little jeera, pepper and green chillies with water.

Allow it to cool and mash well.

Add boiled avarekai or peas.

Season with the items given. Heat little ghee, add pepper and let it start splutter. 

Add cashews and jeera. Add green chilies curry leaves and hing.

Once done  add it to pongal and mix well.

Add grated dry coconut.

Serve Khara Pongal hot with tamarind gojju.

You can prepare variety of Gojju / Tangy gravy to enjoy with Khara Pongal.

Also learn to make Sweet Pongal.. it is delicious!

Enjoy other interesting recipes with "Moong" under Ingredients search.

May the sunshine surround you each day!