Avarekalu huli or lilva beans or field beans curry is a delicious, tangy, curry famous in the state of Karnataka. Avarekayi is a winter specialty and its beans are used for making a variety of delicacies. One such delicacy is the avarekalu huli, which is essentially lilva beans cooked in a rich onion-tomato base and seasoned with spices and herbs.
This recipe is simple, uses basic ingredients, and requires no blending. The tanginess of this curry comes from the use of tomatoes (about 3 medium for every 250g of avarekalu). Avarekalu huli tastes best with warm white rice or ragi mudde. Adding a dollop of ghee on the top further adds to the taste. Continue reading to know the step by step procedure to make delicious Karnataka style avarekalu huli.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 Servings
For pressure cooking:
250g avarekalu, frozen or fresh
350ml of water
1/2 teaspoon salt
For making huli/ curry:
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon minced garlic
2 dried red chilli, split into halves
Asafoetida, a pinch
Curry leaves, a handful
1 small onion, chopped
3 large tomatoes, grated
1/2 teaspoon turmeric powder
1 tablespoon sambar powder(homemade or store-bought)
3 tablespoons of Coriander leaves, chopped
Salt to taste
- 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 pot 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 tomatoes, mix well, cover, and cook until oil separates.
- Adjust the heat to low, and add salt, powdered turmeric, and sambar powder. Combine well and cook for 30 seconds.
- Transfer the cooked beans along with their stock and combine. Add water to adjust the consistency of the curry if necessary. Cover and cook the curry on low heat for 10 minutes, allowing the beans to blend into the curry.
- Taste for salt at this stage and adjust if necessary.
- Garnish with chopped coriander leaves and enjoy delicious avarekalu huli with white rice/ mudde and a dollop of ghee.
- You can tweak the quantity of each ingredient as per your taste and preference.
- If you fall short on tanginess, you could drizzle the juice of half a lime once the curry is done.
- I have used frozen avarekalu. If available, you could use fresh ones.
- Avarekalu huli could be stored up to 2 days in the refrigerator.
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Happy cooking and happy eating ❤