Avarekaalu or Avarekaayi is also known as Hyacinth Beans or Val Beans is such a versatile legume which is used in savory and sweet dishes in India! A simple dal made with this is amazing and tastes awesome if you love these Beans.
Hi, everybody, It’s amazing how soon 2017 ended, and here we are in 2018 already!! wishing you all a very Happy New Year and wishing you all the new year brings you Joy, peace, and prosperity. I know I had been away from blogging as my health was playing up and I traveled a lot last year! Last few months I was mentally stressed out with my son’s career! and now I am over the moon as my son got his admission to medicine which has brought all the happiness back. All his hard work paid off he is happy lad now, as his dream is shaping up.
Coming back to this recipe, Avarekaalu is one of the favourite winter veggies in Karnataka. If you want to enjoy this you need to be there! we even have an avarekaalu mela in Bangalore!. It’s an experience from the market flooded with these beans, buying and cooking. Buying the best ones is you need to smell them the ”Sogadu” (probably essence would be the word) some people rub it in the hand to check the smell of it. You can get the smell even if you are further away from it actually. The fresh and tender ones are my favourite as they can be used in Akki Rotti and Sundal(salad)!! Avarekaalu is like you name it we make it kind of veggie!
Vendors are crafty must be careful when we buy sometimes we end up with fewer pods of the beans! We buy bagful of these definitely not less than 2kgs at least, usually, we all sit together chatting and planning what to cook and remove the pods from the beans, As kids and still today I get terrified about these beans are the little pests which crawl out of them So, you should definitely look out for them! They are like little caterpillars sized but green in colour! sometimes you find them inside the beans as well.
These are seasonal and sold during the winter month December – January and usually appears in all festival dishes, one such festival my mom makes every Sankranthi / Pongal is this Avarekalu Tovve also known as Hyacinth Beans Dal, which is a very simple recipe.
Avarekalu has an outer skin this is soaked for a few hours or overnight and in the morning if you pinch it between your fingers the pod comes out and this is called Hitakid (Pressed) bele / (Pitakupappu)! and the skin separates out. In Karnataka and Andhra loads of dishes are made out of this!
Dehusking the beans from the pods is a little bit tricky, keeping them soaked in water helps you to press the beans easily! once you get the hang of it, it won’t take long for you to do it. But, it’s an elaborate process needless to say, once done you can even freeze it in airtight freezer bags and use it whenever you want. It’s definitely worth it as the dish really tastes awesome. In Bangalore, you can see people selling dehusked avarekaalu in liters and it’s easy to buy from them as well.
I have given a few variations in the notes you can make with this dal, this also goes well with Indian flat bread like Chapathi, phulka etc..,