Avarekallu Usali recipe with step by step photos. Avarekallu is Hyacinth Bean also referred as Vaal or surti papdi in few regions. Avarekalu Usali is a dry lentil preparation made with fresh coconut, green chillies and later tempered with curry leaves , asafoetida , red chillies and mustard seeds.
During sankranthi festival, it is custom to make avarekallu/surti papdi usal in our house. I have grown up eating this Usal especially on Makar Sankranti . I really don’t know whether its a custom or just a practice to make a dish out of Avarekalu on sankranti day . As Avarekallu/ Surti Papdi is seasonal, many kind of dishes will be prepared using this hyacinth bean (avarekallu/surti papdi). Making usul is just similar to any other usal , we make. But tastes differs with every bean , we use. One more usal recipe on blog is green gram usal .
Avarekalu / Surti Papadi belongs to a family of green beans and is a very good source of vitamin A, vitamin K and is rich in dietary fiber.When its seasonal do include in your diet.
Other Avarekalu recipes that are popular in Karnataka are Avarekalu Bath , Avarekalu Mixture , Avarekalu Roti , Avarekalu Uppittu , Avarekalu pongal and avarekalu Bisi bele bath . It’s just about adding avarekalu , either de-skinned or steamed into all the dishes.
Category:Vegetarian|Cuisine: India|Course: Side Dish
Prep Time: 3 Minutes(inactive)|Cooking Time:20 Min|Serves:4
Avarekallu/Surti Papdi :2 Cups
Green chillies : 5-6
Fresh Coconut grated: 1/2 Cup
Mustard Seeds : 1/2 Tsp
Channa Dal:1 Tsp
Urad Dal:1 Tsp
Curry leaves 1 sprig
Dry Red Chilly:2 broken
Asafoetida big pinch
Salt to taste
Coriander leaves:2 Tbsp
Lemon juice:1 Tsp
Method:Take fresh Avarekallu/Surti Papdi and wash thoroughly. In a pressure cooker add the Avarekallu/Surti Papdi along with very little water and salt and pressure cook for 1-2 whistle.Allow to release pressure on its own.
Meanwhile grind the grated coconut,green chillies and turmeric without adding water,it should be coarse.