Carrot Avarekayi Bhath

If you love simple, wholesome meals that come together without much fuss, this Carrot Avarekayi Bhath is a must-try. Made with colorful, crunchy carrots and fresh avarekayi (Hyacinth Beans), this one-pot rice dish is a delicious combination of seasonal vegetables, aromatic spices, and comforting South Indian flavors.

The carrots add a natural sweetness and beautiful color, while avarekayi brings a lovely texture and a boost of plant-based goodness. Everything cooks together with rice and a flavorful masala, making this an easy, nourishing meal for busy weekdays.

Ingredients:

Carrot Avarekayi Bhath

1 cup rice

1 cup boiled avarekayi

2 carrots chopped

1-2 tbsp bhath Pwd

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

Amla shreds - few

Method:

Cook rice and spread it on a plate. Grind amla, chilies, coconut in a mixer. Do not add water.

Next, heat oil and add mustard seeds. After they splutter, add chana dal, urad dal, hing, curry leaves and turmeric. Add carrots and cook until done.

Add the boiled avarekayi, ground paste, salt and bhath pwd and mix well. Add rice and mix well.

Serve Carrot Avarekayi Bhath hot with raita or papad, or enjoy it 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

Tomato Avarekayi Upma

Tomato Avarekayi Upma is made from Avarekayi (ಅವರೆ ಕಾಳು) lima beans, it is flavorful and delicious. This is from coarse semolina or bansi rava that has a slightly golden hue and a nuttier, richer flavor. It is less processed and considered more nutritious, making it a healthier choice for a wholesome start to the day. Upma or Uppittu is a regular breakfast in India.

 Ingredients:

• Bansi Rava - 1cup

  

  Tomato Avarekayi Upma

• Water - 2 cups
• Tomato- 2  finely chopped
• Green chillies-4-5
• Curry leaves-few
• Ginger-1/2inch shredded
• Avarekaalu -1cup 
• Bhath pwd-1/2 tsp
• Oil-1tbsp
• Mustard seeds-1/2tsp
• Hing- a pinch
• Cumin seeds-1/2tsp
• Channa dal-1tsp
• Urad dal-1tsp
• Fresh coriander for garnish
• Salt to taste
• Freshly grated coconut-1/2 cup

Method: 
 Roast the semolina/ 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 tomatoes, hing,  curry leaves, green chilies and fry till tomatoes become soft. Add bhath pwd. Add roasted rava, salt and mix well next add boiled avarekaalu, 2 cups of  boiling water. Stir until all the water is gone. Reduce the flame and close the lid for 8 to 10 minutes. Garnish with coriander and coconut and serve this Upma hot.

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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.'

Avarekayi Thalipeeth

🫓 Avarekayi Thalipeeth Recipe

A flavorful, wholesome twist on the traditional Maharashtrian flatbread using seasonal hyacinth beans.

⭐ What is Thalipeeth?

Thalipeeth is a savory multi-grain flatbread from Maharashtra, made using a blend of flours, spices, and vegetables. It’s hearty, nutritious, and perfect for breakfast or a light meal. This version includes Avarekayi (hyacinth beans) for a seasonal, crunchy twist!

🧾 Ingredients

• Cucumber – 1 medium (grated)
• Avarekayi (Hyacinth Beans) – ½ cup (boiled)

  

  Avarekayi Thalipeeth 

  
  
• Rice flour – ¼ cup
• Wheat flour – ¼ cup
• Gram flour (besan) – ¼ cup
• Jowar flour – ¼ cup
• Cumin seeds (jeera) – 1 tsp
• Ajwain (carom seeds) – 1 tsp
• Green chilies – 4–5, finely chopped
• Turmeric powder – ¼ tsp
• Garam masala – ½ tsp
• Dhania-jeera powder – 1 tsp
• Fresh coriander leaves – a few, chopped
• Salt – to taste
• Oil – for roasting

👩‍🍳 Method

1. Grate the cucumber into a mixing bowl. Do not squeeze out the water.
2. Add all the flours, cumin, ajwain, green chilies, boiled avarekayi, turmeric, garam masala, dhania-jeera powder, coriander, and salt.
3. Mix well using the water released from the cucumber to make a soft dough. Add a little water if needed.
4. Cover the dough and let it rest for 10 minutes.
5. Grease butter paper or banana leaf with a few drops of oil.
6. Take a portion of dough and flatten it into a circle using your fingers (about ¼ inch thick).
7. Heat a tava (griddle) on medium heat.
8. Flip the butter paper onto the tava, peel it off gently, and cover the thalipeeth to cook.
9. Add a little oil around the edges, flip, and cook the other side until golden brown and crisp.
10. For crispier texture, cook slightly longer on each side.

🍽️ Serving Suggestion

Serve Avarekayi Thalipeeth hot with:

• A dollop of homemade butter
• Side of curd, pickle, or your favorite chutney

Thanks for stopping by! 😊

🌿 More Recipes to Try

• Cabbage Akki Rotti
• Aloo Methi Paratha
• More Breakfast Recipes

“Whenever you find yourself on the side of majority, it's time to pause and reflect.” — Mark Twain

Avarekayi Idli

Avarekayi Idli is interesting twist to the normal idlis. Soft with a blend of green Avarekayi and seasonings gives it a great taste. Enjoy hot with chutney. 

Idlis are fun. They are soft, fluffy with a subtle flavor. A perfect breakfast for all days - comfort of tradition with a nourishing twist. An ideal recipe for kid's lunch box too!

Prep Time :10 mins
Cooking Time:  20 mins
Total Time: 30 mins

Category: Breakfast
Author: Smishri
Servings : 4

Avarekayi Idlis

 
Ingredients : 

• Idli Batter -3 cups
• Green Avarekayi steamed: 1/2 cup 
• Shredded Carrots-1/2 cup
  
• Green chilis : 1 or 2, chopped
• Coriander leaves : few chopped
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp
• Chutney pwd:2 tsp 

Method-   In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chilies once done pour it in the idli batter. Next add chopped coriander leaves, steamed avarekayi, salt to the batter and mix well. Add chutney pwd and mix. Set for 5 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve Avarekayi Idlis hot with ghee, chutney or saagu.

Thanks for stopping by, 

Idlis are gluten free, rich in probiotics making it a great option for breakfast or as light meals!




Do check other exciting breakfast recipes for your weekend.


We are made wise not by the recollection of our past, but by the responsibility for our future."George Bernard Shaw 

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 Bhath

Avarekayi Rice or Avarekayi Bhath is easy and perfect one pot meal. Avarekayi  blended with bhath powder in rice tastes delicious. Try it out during the avarekayi season.  Avarekalu is Hyacinth Beans or Vaal.

Enjoy with raita /papad.

Ingredients:

1 cup rice

1 cup boiled avarekayi

Avarekayi Bhath

1 tsp peanut

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

2 tbsp. Bhath Powder

Dry grated coconut-1 tbsp

Method:   

Cook rice and Spread it on a plate.

Heat oil , add mustard seeds, after it splutters , add chana dal, urad dal, hing, curry leaves, turmeric and fry until golden brown. Also fry peanuts. Add the boiled avarekayi, bhath powder, salt and mix well. Add rice, and mix well. Garnish with coconut.

Serve hot with raita or papad or enjoy just like that.




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Please do check other interesting recipes you can make from "Capsicum/ Simla Mirch / Bell Pepper" 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

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 or Flat beans / Hyacinth Bean (are available during the winter months in Bangalore.And we can prepare loads of recipes using these beans. These beans are tasty and has a unique flavor. If its December you gotta have Avarekayi. There is also Avarekayi Mela/festival in Bangalore during the season.

We can add it to Upma, Poha , Akki Rotti or Pongal.

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

Have fun but ensure you cook it well !!

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Akki Rotti Special

*Akki Rottis-Breakfast or Brunch enjoy either way * A famous, traditional Karnataka breakfast.

 We all grew up with eating Akki Rottis when we were kids and enjoyed it immensely.

Akki Rotti ( ಅಕ್ಕಿ ರೊಟ್ಟಿ -Kannada) rice  flour-breakfast speciality of Karnataka.This simple rice flour based breakfast is made in almost all our homes. But the twist to make it more healthy, colorful and nutritious is to add the fresh vegetables and voila is a 100% healthy filling all in one go. Easy and quick.

Kids and adults will love it …the daily dose of carbohydrates from rice flour and nourishment from vegetables, a bit of oil and salt and spices all in one single dish .

Akki Rotti / ಅಕ್ಕಿ ರೊಟ್ಟಿ revisited-

1.Sweet Corn Akki Rotti.

Akki Rotti

2. Navil Kosu Akki Rotti 

3. Menthya Soppu Avarekai Rotti 

4. Sabsige Soppina Akki Rotti

5. Carrot Akki Rotti

6. Cucumber Akki Rotti 

7. Cabbage Akki Rotti 

8. Masala Akki Rotti

9. Carrot Sabsige Soppu Akki Rotti

10. Methi Akki Rotti

11. Navil Kosu Carrot Akki Rotti



Enjoy it sizzlingly hot with butter and chutney!!

Krishna Janmashtami / Gokulashtami

Krishna Janmashtami / Gokul Ashtami is celebrated as Krishna's birthday across various states in India.

In Southern India, Krishna's favorite Poha or Avalakki / puffed rice is made for naivedya -an offering to the lord along with variety of sweets and crisps and of course Butter !!

Enjoy the varied collection of Avalakkis you can make for Krishna Janmashtami / Gokul Ashtami.

• Poha / Avalakki 

1 Avalakki Payasam

2 Corn Avalakki

3 Avarekai-Avalakki

4 Cucumber Poha

5 Avalakki-fritters

6 Poha Kheer

7 Sihi Avalakki

8 Gojju Avalakki-All time favorite

9 Mosaru Avalakki / Curd Poha

10 Tomato Poha





Have a wonderful festive time !!

Media

Few recipes in Deccan Herald and Indian Express

http://www.deccanherald.com/content/431691/food-fix.html-Kabul Chana

http://www.deccanherald.com/content/369155/hot-off-pan.html-Akki Rotti Special

http://www.deccanherald.com/content/483142/versatile-poha.html-Avalakki Recipes

http://www.deccanherald.com/content/554140/food-fix.html -Moong Dal Recipes

http://www.deccanherald.com/content/525896/crazy-flat-beans-food-fix.html-Avarekai recipes

https://epaper.newindianexpress.com/2649493/The-New-Indian-Express-Bengaluru/27-APR-2020#page/14- Corn Sevai



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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.

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time. Enjoy this Avarekayi Roti  hot with butter and chutney /pickle of your choice.

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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)


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