Avaregalu in Kannada is Fresh Field beans. In Tamil we call it Mochai. Now is the season for fresh Avaregalu. This is a Karnataka Special. I learnt the recipe from my friend Priya Rao. Goes well with appam, dosa, plain rice and chappathi. The recipe for you.
Avaregalu – 2 cups ( boiled)
Onion – 1 ( finely chopped)
Salt to taste
Jaggery – 1 teaspoon
Roast in oil till golden and grind to a fine paste
Chopped small onion – 1 cup
Chopped tomatoes – 1 and 1/4 cups
Chopped green chilli – 2
Chopped garlic – 4 flakes
Chopped ginger – 1 tablespoon
Grated coconut – 1 cup
Roasted gram ( Pottu kadalai ) – 1 teaspoon
Poppy seeds – 1 teaspoon
Kashmiri chilli powder – 1 teaspoon
Turmericpowder – 1/4 teaspoon
Oil – 1 tablespoon
Fry all the above mentioned ingredients in oil and grind to a fine paste with water.
Oil – 2 tablespoons
Ghee – 1 tablespoon
Cloves – 4
Cardamom – 3
Cinnamon – 1 small piece
Finely chopped green coriander leaves – little
Heat a pan. Season all the seasoning ingredients. Fry the chopped onion on medium flame till golden. Add the ground paste and fry for 5 minutes on sim flame. Add salt to taste and jaggery. Add the boiled Avaregalu and 1/2 cup of water and cook on sim flame for 5 minutes. Mix well, garnish and serve hot with appam.
1) Can add 2 pinches of aniseeds( saunf ) while grinding the masala paste as an option.
2) The Kuruma has to be little thick.