Tuesday, January 9, 2018

Avare Kaalu Huli - Field Beans In Spicy Gravy

Being a die-hard-fan of Avare Kaalu I grabbed a packet of ready to use Avare Kaalu as soon as I saw one on the shelf at a super market. Our home is usually flooded with Kaalu delicacies through out the season. A few decades ago my mother-in-law used to periodically purchase basketsful of Avarekai which were found piled up in heaps all over Malleswaram market. The shiny green fat kaalus were obtained by patiently stringing and peeling the pods with the help of a retinue of helpers. Segregating the clean ones from the ones infested with caterpillars used to be a laborious task.  

The delicacies prepared using kaalu can be termed as the signature dishes of Bengalooru and Mysuru. Avare Kaalu Huli ( Kuzhambu) pairs very well with Ragi Muddae, another signature dish of Karnataka. This versatile gravy goes very well with dosas, idlies, and plain rice too.


Kaalu/ Field beans - 2 cups
Turmeric powder - 1 pinch
Curry leaves - a few
Tamarind - 1 small lemon size ball
Salt - 1 1/2 tsps
Powdered jaggery - 1/4 tsp
Coriander seeds - 1 tbsp
Bengal gram dal - 1 tsp
Split black gram dal - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Cinnamon - 1'' piece
Asafoetida - 1 pinch
Red chillies (broken) - 6 
(Byadagi chillies lend a rich colour to the Huli)
Coconut gratings - 2 tbsps
Sesame oil - 1/4 tsp
1. Wash and cook Kaalu in 2 glasses of water adding turmeric powder and curry leaves.

2. Take care that the beans do not become mushy.
3. Heat sesame oil in a kadai and fry the cinnamon  till it emanates a pleasant aroma.
4. Add coriander seeds, Bengal gram dal, Black gram dal, fenugreek seeds, cumin seeds, asafoetida and the broken red chillies.
5. Roast till it emanates a very pleasant aroma and till the dals turn golden in colour.

6. Roast the coconut gratings till it gives out a pleasant aroma and blend together with the other roasted ingredients into a powder. 
7. Add tamarind and again grind them together into a paste adding water.
8. Pour the ground masala into the cooked Kaalu. Add more water as the huli is going to thicken considerably on cooking.
9. Add salt and jaggery and cook the Huli till it emanates a very pleasant aroma.

 Relish the hot Avare Kaalu Huli with Ragi Muddae, dosas, idlies or even with plain rice.

1 Post your Comments:

Unknown said...

Avare kaalu huli with Mudde is very good for health, and easy to cook for dinner.   Thanks for sharing this post.

Millet breakfast food are great for healthy lifestyle.