Avarekallu Bath / Surti Papdi Pulao

Avarekallu /Surti Papdi /Hyacinth Bean is very popular in Karnataka. Its available during winter season from October to February. Especially in south Karnataka ,it will be raining
avarekallu at every home during winter season as one can prepare wide variety of dishes out of it from morning breakfast to night dinner . Roti ,curry ,snack, usal, pulao, upma, pongal ,veg and non-vegetarian dishes everything  can be done and it  tastes so good that no one will get bored by eating this wide variety of  delicious dishes. Today I’m posting one of the pulao recipe using Avarekallu/Hyacinth Bean.

Category:Vegetarian | Cuisine: South India| Course:Main
PrepTime: 5 Minutes |Cooking Time:25 Minutes| Serves:5

Rice :2 Cups
Avarekallu:2 Cups
Methi/Fenugreek Leaves:1 Cup
Onion:3 Medium
Oil:2 Tbsp
Ghee:1 + 1/2 Tbsp
Lemon Juice:1Tsp
Water: 31/2 Cup
Salt To Taste
Fresh Coriander Leaves for garnishing

To Grind
Fresh Coconut:1/2 Cup
Garlic:8-10 Cloves
Ginger:1” Inch Stick
Green Cardamom:1 Pod
Cinnamon :2″ inch stick
Saunf/Fennel Seeds:1 Tsp
Green Chilly:5-6
Coriander Powder:1 Tbsp
Coriander Leaves:1/4 Cup
Turmeric :1/2 Tsp

Wash Avarekallu/ hyacinth bean ,drain water and keep it aside.Wash and Soak rice for 10 minutes,drain and keep it aside .

Grind everything listed under “To Grind” to a very smooth paste using little water.

Take a pressure pan,heat oil and 1 Tbsp of ghee add shredded onion and fry till its looks pink,add washed fenugreek leaves and fry well till it shrink completely. 

Add washed Avarekallu/hyacinth bean and saute for 3-4 minutes.To this add grounded paste and fry well till oil separates. 

For this  add drained rice  and mix well and fry for 2 minutes. Add hot water ,when it starts to boil add salt to taste .

Pressure cook for 1 whistle.Once pressure released completely add lemon juice ,1/2 Tbsp Ghee and coriander leaves.

Mix well and serve hot with raitha.

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