Avarekaalu Mixture | Hyacinth Bean Crispies

 Avarekaalu Mixture is a speciality of Karnataka prepared by deep frying fresh hyacinth beans /avarekaalu . This tea time snack is very  very addictive and pairs well with piping hot filter coffee or Masala Tea .  

Fresh Avarekaalu is a delicacy and people's favorite in karnataka and is widely used in many recipes during the winter season.  I have tasted this yummy mixture in many occasions and from then it has been on my mind to try it at home .

Avarekaalu Akki roti , Avarekaalu Uppit are 2 of my favorites made from fresh hyacinth beans which are a must have in the season atleast couple of times .

This time around I got some really fresh and tender hyacinth beans and the weather was also just perfect to prepare and munch on.

There is no particular or hard and fast recipe to prepare this mixture, its purely eye ball measures and ingredients of your choice.  

Only one thing we need to take care is to soak the fresh avarekaalu for about 3 to 4 hrs in water and peel the outer skin before making the mixture. This is called Hithkidha Avarekaalu .

How to prepare Hithkidha Avarekaalu /Hithkidha Avarebele ? 

Soak the freshly peeled avarekaalu from the pods in a wide bowl containing water for 4 t 5 hours. Drain the water and press the beans between your fingers lightly and viola,the skin just comes off . Discard the skin and spread the peeled beans on a wide tray or on a cotton muslin cloth for the moisture to be absorbed before making the mixture. 

Preparation Time - 4 to 5 hrs

Frying time - 20 mins

Complexity - medium 

Ingredients 

1.5 cups hithkidha avarebele
1/4 cup groundnuts
3 to 4 tbsp roasted gram /hurigadle/pottu kadlai
1/2 cup thick poha /avlakki/aval 
1 cup raw corn flakes /makai poha 
Fresh curry leaves 
1/2 tsp turmeric
1 tsp red chilli powder
1/2 tsp powdered sugar 
Salt as needed
Pinch of asafoetida 
Oil to deep fry

Method 

• Heat oil a deep kadai /wok .
• First add the hithikdha avarebele and fry until it turns crisp and moisture free. Initially while frying ,it will remain at the bottom of the kadai and as the frying continues the avarebele will start floating on top . Once all the avarebele start floating on top,the oil will stop hissing and sizzling.  This indicates that the avarebele are fried well ..drain the slowly onto a colander .
• Next fry the peanuts until crisp and golden brown followed by the roasted gram and curry leaves .
• Fry the makai poha till they turn crisp and fluffy. 
• Lastly fry the avlakki and drain it out .
• In a wide mixing bowl,gently toss all these fried ingredients along with turmeric, chilli powder, salt,asafoetida, powdered sugar .
• Delicious avarebele mixture is ready to be enjoyed !

Some more mixture varieties on my blog 

Cornflakes chiwda

Poha Chiwda

Sabudana Faraaali Chiwda

Diwali Spl Mixture (Madras Mixture)

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Avarekaalu Uppit | Hyacinth Beans Upma

As you all know by now, Avarekaalu is a very famous bean used widely in Karnataka and my all time favorite too . 

Avarekaalu uppit is a sumptuous and filling breakfast . Avarekaalu uppit or upma can be made either with rice rava or regular rava,I prefer using regular rava and the taste is simply out of the world. 

** post and photos updated on 7th July 2022

I have already blogged the famous recipes Avarekalu Akki Roti , Avarekalu Kootu  and Avarekaalu Mixture (crispies ),do check them out as well.

The main ingredient in Avarekaalu Upma is boiled avarekaalu whose crunch is felt in every bite. Use fresh and tender avarekaalu /hyacinth beans for the best taste and flavor . I always prefer using fresh beans rather than frozen or dehydrated.  You may freeze the beans ,but I personally don't like hence I use it only when it is available aplenty in the season.

 Pair it with some piping hot Pineapple Kesari or Kesari Baath, you can treat your family to a royal breakfast and trust me your family will be all praises for you!

Preparation Time : 20 mins
Cooking Time : 20 mins
Complexity : medium

Ingredients
1 cup rava /sooji/ semolina (100 gms approx)
2 cups water ( 200 ml)
20-25 grams boiled avarekaalu / papdi / mochai
1 large tomato chopped
2-3 green chillies finely chopped
small piece of ginger finely chopped
few curry leaves
1-2 tsp rasam powder
pinch of haldi
asafoetida
2-3 tablespoons oil or ghee (skip ghee for vegan)
1 tsp mustard seeds
2 tsps udad dhall + channa dhall (black gram + benagal gram)

Method

• In a wide kadai / pan , heat the oil / ghee and splutter the mustard seeds , channa dhall,udad dhall until the dhalls turn golden brown .  Keep the water for boiling side by side.
• Fry the chillies, ginger and curry leaves until you get a nice aroma . Add the asafoetida and haldi in the end and make sure the haldi does not burn.
• Add the rava and roast it well till the rava gives out a fragrant roasted aroma .Take care not to burn the rava by over roasting. 
• Add the boiled beans, salt as needed and mix it well , slowly and carefully pour the boiling water and stir quickly to avoid lump formation.
• Add in the tomatoes, rasam powder and mix it well. Close with a lid and let the upma cook for 4-5 mins ,until the rava soaks up all the water and the rava is nicely cooked .
• Turn off the stove, let it rest for  5 mins. Garnish with some fresh corriander and add a dollop of ghee over the upma and mix it well.
• Serve it hot with a chutney of your choice or even plain thick curd is a good combination.

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Avarekaalu Akki Roti - karnataka special - Video recipe

It is Avarekaalu Time in karnataka !! 

Avarekaalu is known as 

Mochhai in Tamil, 

Hyacinth Bean in English ,

Vaal papdi Hindi/Marathi , 

Surti papdi / lilva in gujarati.

The most sought after bean in this season and it makes its way into many many recipes like upma,sambar,rasam,pallya,kootu and the most famous Akki rotti commonly known as Avarekaalu Akki Roti .

I have already posted the recipe for Avarekaal Kootu in the last season . Check the recipe here 

The video illustrates how to make cruncy and tasty avarekaalu rotti at the comfort of your home..

Preparation Time : 15-20 mins

Cooking Time : 20-30 mins

Complexity : medium high

Avarekaalu Kootu | Mochakottai Kootu | Surti Papdi Gravy

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