Avare Kaalu Huli - Field Beans In Spicy Gravy

AVARE KAALU HULI

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.

INGREDIENTS

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

METHOD

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.