Swaadista

For pressure cooking:
150g avarekalu, frozen or fresh
350ml of water
1/4 teaspoon salt

For making huli/ curry:
2 tablespoons of coconut oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2-3 garlic cloves, minced
2 dried red chilies, split into halves
a pinch of asafoetida/hing
few curry leaves
1 medium onion, finely chopped
2 large tomatoes, grated or blend into puree
1/4 teaspoon turmeric powder
1 tablespoon sambar powder of choice (homemade or store-bought)
water, if needed to adjust consistency
a handful of chopped coriander leaves
salt to taste

Method:

Pressure cooking avarekalu: Into the cooker, add avarekalu, water, salt, and pressure cook until two whistles. If you are not using a pressure cooker, boil the beans with enough water and salt in a regular cooking pot until the beans are soft and well-cooked. 

Making the huli/curry: 

Heat oil in a cooking pan on medium heat. Add mustard and cumin seeds and allow them to pop and sizzle.

Add minced garlic and saute until aromatic. Then add a pinch of hing, split dried red chilies, and curry leaves.

Add chopped onion and saute until transparent. Then add the grated or pureed tomatoes, stir, cover, and cook until the oil separates.

Adjust the heat to low, and add salt, turmeric powder, and sambar powder. Stir well and cook for 30 seconds.

Transfer the cooked avarekalu/hyacinth beans along with the stock and combine. Add water to adjust the consistency of the curry if necessary. Cover and cook the curry on low heat for 10 – 15 minutes, allowing the curry to come together.

Taste for salt at this stage and adjust if necessary.

Garnish with chopped coriander leaves and enjoy delicious avarekalu huli with white rice/ mudde/ dosa. Do not forget to add a dollop of ghee! 🙂