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Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai)

 Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai)

Anyone living in Bangalore will be very familiar with the avarekai festival. When in season, this peeled Hyacinth bean is used in almost every dish possible, be it savoury or sweet. It is used in curries, dosas, sweets and snacks. 

The hyacinth beans are known as Avarekai in Kannada, Pithiki pappu or Anapa Ginjalu in Telugu and Mochakai in Tamil. The beans are shelled and then the beans are soaked in water for a couple of hours and then the outer covering of the beans removed, revealing a pale green bean. This is a very delicate and nutritious bean that can be cooked in a variety of ways. 





In Bangalore, these are available peeled and have to be used on the same day. I have used this Bangalore special vegetable in a typical Andhra style curry. This is a hot favourite in our house and during the season, we make it as frequently as we can source it.


Ingredients:

1/2 Kg peeled Avarekai 

1 1/2 cups diced Onions

2 Large ripe Tomatoes - diced

1 1/2 Tsp Chilli Powder

2 Tsp Coriander Powder

1/2 Tsp Turmeric Powder

Salt to Taste

2 Tbsp Oil

1/2 Cup Coconut Milk

Coriander for garnish

Let's get started:

Wash the avarekai and soak in water while you get the rest of the ingredients ready.

Heat a pan and pour in 2 Tbsp oil. Add the diced onion and fry on low flame till translucent.

Add the diced tomato and mix well. Also add the salt and turmeric powder.  Mix well, cover and cook on low flame till the tomatoes turn mushy. 

Add the chilli powder and coriander powder and mix well. Cook on low flame till the raw smell disappears. 

Add the drained avarekai and mix well till the masala is well coated. Add one cup water and cook covered on low flame till the avarekai is cooked.

Take care not to add too much water as the avarekai cooks very fast. Add a little more water if needed.

Cook till all the water is absorbed and the avarekai cooked. 

Add the coconut milk and mix well. Cook till absorbed. You may make the gravy as thick or as thin as you wish.

Garnish with chopped coriander leaves and serve hot with rice , dosa or roti.

This is a very mild curry. You may make it more spicy by adding extra chilli powder and garam masala if you so wish.


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