Avarekayi Huli

Method

1. 1

   Shell and clean beans: Shell 2 cups fresh avarekayi (hyacinth beans / val beans). If dried soak overnight and pressure cook 4 whistles first.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Make coconut masala: Blend half cup fresh grated coconut, 4 dried red chillies, 1 tbsp coriander seeds, half tsp cumin and half tsp peppercorns to a smooth paste.

4. 4

   Fry shallots: Heat 2 tbsp oil. Add 10 sliced shallots and fry 8 minutes until golden.

5. 5

   Add coconut masala: Add the ground paste. Fry 5-6 minutes until oil separates.

6. 6

   Add tamarind water: Pour tamarind water. Add salt and half tsp turmeric. Bring to a boil.

7. 7

   Add beans: Add the fresh or cooked avarekayi. Simmer 10-12 minutes.

8. 8

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

9. 9

   Add tempering: Pour over the huli. Mix well.

10. 10

    Serve: Adjust salt. Avarekayi huli is a seasonal winter Karnataka dish. Serve with steamed rice.