February 16, 2017

Avarekaalu Kootu | Mochakottai Kootu | Surti Papdi Gravy

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Avarekaalu (Kannada) / Mochakottai (Tamil) /Surti Papdi -Lilva (Hindi/Gujrati) is a winter vegetable and is available in plenty in the markets. Fresh and green its very very tempting to buy.

Every year during this season there is an Avarekaalu Mela hosted in Bangalore,Karntaka wherein recipes using this beans are show cased extensively and innovatively.

Traditionally it is used in Upma/Uppitu,Nippatu(flat disc fried snack),Saaru(rasam),Akki Roti(flat bread made of rice),Huli/Sambar,Sagu (mix veg gravy),Kootu ,Pulao .
People in Karnataka buy this in Kgs and very patiently de pod them and relish them.Click here to  know more about the Avarekaalu Mela 

The Gujratis and Maharashtrians also use this widely in their cuisine,Undhiyo being the most popular one in Gujarat.

I personally love these beans and use it extensively in my cooking in the winter season. My favorite being Avarekaalu Upma and Akki Roti.

Today's recipe is a typical south indian gravy which is made frequently at my home using various vegetables in different combinations. In this particular recipe I have used avarekaalu,potato and carrot.
Mix the kootu with steamed rice and spoon of ghee and have it with some crunchy appalam/papads or vadams/fryums...I am sure you will be transported to a different world of taste !!!

Preparation Time : 10mins
Cooking Time : 20 mins
Serves : 3-4
Complexity : Medium

©Sweet Spicy Tasty©


 Roast and grind
1 tsp channa dhall
1 tsp udad dhall
2 tsp corriander seeds
2-3 dry red chillies
1/2 tsp pepper corns
1/2 tsp jeera
few curry leaves
2 tablespoon grated coconut (fresh/frozen)

For the kootu
1 cup full avarekaalu/mochhai
1 med sized potato - cut in cubes
1 med carrot - cut into cubes
few curry leaves
fresh corriander finely chopped
1/2 tsp jaggery
2 tsp tamarind extract


    ©Sweet Spicy Tasty©
  • In a medium sized vessel add the washed mochhai/avarekaalu with 1 cup water,salt and turmeric powder and let it boil.
  • Meanwhile,in a pan heat some oil and roast all the ingredients in the Roast and grind section in the following order:

    • Udad dhall and channa dhall to be roasted until it turns slightly brown.
    • Roast the corriander seeds,curryleaves,pepper,jeera and dry red chillies until they turn crisp,Take care not to burn any of them.
    • Lastly add the grated coconut and roast until it turns brown,
    • Cool the ingredients slightly and grind it into a smooth paste with water in the mixie.

    ©Sweet Spicy Tasty©
  • Once the beans are soft and almost cooked,add the potatoes and carrots ;adjust water if necessary and boil until they are cooked well.
  • Add the tamarind extract and jaggery and boil till the raw flavor of tamarind is lost.
  • Lastly add the ground masala paste,adjust the water consistency and bring a rolling boil.
  • Temper with mustard seeds and garnish with fresh corriander leaves, Serve Hot.

  • As the ground paste itself gives a good thick consistency to the kootu,I have not added boiled moong dhall .You may add about 1/4 cup of boiled and mashed thoor dhall/moong dhall if you please.
  • My personal opinion is addition of boiled moong dhall / thoor dhall cuts the original flavor of the STAR ingredient;AVAREKAALU. 
  • Addition of jaggery does not make the kootu sweet ,instead it enhances the flavor of tamarind and gives a nice tangy and mild sweet and peppery taste .

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