Hitikida AvarekaLu huLLi/Pithiki pappu kura

AvarekaLu/surati papadi lilva is a seasonal beans that is a available in the months of December – March. Growing up I remember we used to buy the beans with the shell. To make this dish it was a long process, as we had to peel the shells, take out the beans, soak them in water for serval hours and then remove the skin on each of the beans. It was a family event for us. I would dread doing this and always found reasons to escape the work :). These days it has become so easy in Bangalore we get the beans without the skin, which is ready to cook. I used the peeled frozen variety, it is very easy to remove the skin for them. All you have to do is soak it in warm water and remove the skin after 30 mins. Thanks to my Instagram friend Divya DeepakRao for this tip, worked like a charm. When I am short on time, I have made this curry without removing the skin for the frozen beans it tastes great either ways.
In Bangalore, India during the averakai season they have a food mela/festival where all the dishes are made using averakai. Its amazing to know how many varieties are made using these beans from savory to sweets. My mom makes many varieties with this beans mostly savory but one of them is sweet. We are a family with sweet tooth we can turn anything into a sweet dish :).

Ingredients

avarekaLu/surati papadi lilva 11 oz (used the frozen beans)
onion 1 big, cut in chunks
oil 8 tsp
mustard seeds 1 tsp
hing/asafoetida a pinch
curry leaves/kadhipatha 6 leaves
salt to taste
tamarind paste 3/4 tsp
jaggery powder 1/4 tsp or lil more
water as needed

for masala paste-1
onion 1/4 piece, cut into chunks
garlic 4 pods
red chillies 8
coriander seeds/dhaniya 2 tsp
peppercorns 6
cumin/jeera 1 tsp
coconut 1/2 cup (can use shredded or fresh grated coconut)
oil 1 tsp
water as needed

for masala paste-2
coconut 1/4 cup
khus khus 1 tsp
water as needed

Method

for masala paste-1
Dry roast all the ingredients except onion, coconut and garlic.
Heat a tsp of oil, add onion and garlic.
Roast them till onion turns translucent.
Grind all the roasted ingredients along with coconut into a paste using little water.

for masala paste-2
Grind all the ingredients with little water into a fine paste.

making the huLLi/curry
Rinse the avarekaLu and set aside.
In a pressure pan, heat oil.
Add mustard seeds and let the mustard seeds splutter.
Add hing/asafoetida,and curry leaves/kadipatha, chunky onions, masala paste-1 and stir for 3-4 mins.
Mix in the avarekaLu and heat it for 2-3 mins.
Add hot water just enough to cover the avarekaLu.
Close the lid and cook for one whistle.
Let the pressure release, open the lid, mix in the masala paste-2, tamarind paste, salt, jaggery and add lil more water if needed.
Bring this to a boil and serve hot with ujjrotti, onion and a piece of lemon

Note: to make ujjrotti/rice flour flatbread use the method here, replace maida with rice flour.

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Alternate method using Instant Pot

Rinse the avarekaLu and set aside.
Turn on the instant pot and set to Sauté mode, add oil and let it heat.
Add mustard seeds and let the mustard seeds splutter.
Add hing/asafoetida,and curry leaves/kadipatha, chunky onions, masala paste-1 and stir for 3-4 mins.
Mix in the avarekaLu and heat it for 2-3 mins.
Add hot water just enough to cover the avarekaLu.
Close the lid and set to Manual mode for 11 mins.
Once the timer turns off, do a quick release.
Open the lid, mix in the masala paste-2, tamarind paste, salt, jaggery and add lil more water if needed.
Set to Sauté mode and bring this to a boil.
Serve hot with ujjrotti, onion and a piece of lemon.

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