Avarekayi Huli

Ingredients

• - 400g field bean sambar Karnataka
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. Fry shallots: Heat 2 tbsp oil. Add 10 sliced shallots and fry 8 minutes until golden.
5. Add coconut masala: Add the ground paste. Fry 5-6 minutes until oil separates.
6. Add tamarind water: Pour tamarind water. Add salt and half tsp turmeric. Bring to a boil.
7. Add beans: Add the fresh or cooked avarekayi. Simmer 10-12 minutes.
8. Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.
9. Add tempering: Pour over the huli. Mix well.
10. Serve: Adjust salt. Avarekayi huli is a seasonal winter Karnataka dish. Serve with steamed rice.