Tuesday, December 20, 2011

Avarekalu Badnekayi Huli | Avarekalu Sambar - Flat Bean & Eggplant Sambar

Remember this time last year when I went berserk and posted 8 posts in one month? A record for me and yes, considering my 2 posts a month average, 'going berserk' is no exaggeration. (Hey, hey... no sniggering, you good-regularly-posting bloggers!) Well, looks like this is going to happen again this year! First half of the month, I posted nothing. This is my third one this week already and I have a few more already lined up! Good, no?

So, not-so-great picture not withstanding, here is another traditional avarekayi (field bean) recipe. Avarekalu Sambar, or Huli as we call it, is a thicker version of the regular sambar, made with flat beans instead. Here it is paired with eggplant. This huli can be made in many ways - like with using huli pudi or making fresh masala like here. This here is another of my mom's methods, which uses saaru pudi (rasam powder) instead and has a fresh dalchini masala.

Avarekalu Huli


1 heaped cup fresh avarekalu, boiled
2 long green brinjals or 4-5 small eggplants, diced into thick chunks
3/4 cup toor dal
1 small tomato, cut into quarters (optional)
2 tsp saaru pudi
1 tbsp coconut shreds
1 tsp tamarind paste
1 tbsp jaggery
salt to taste

For the masala:
2-3 1" dalchini/cinnamon sticks
1 tbsp coriander seeds
1/4 tsp heeng

For the tadka:
Oil, mustard seeds, Hing and curry leaves


In a pressure cooker, cook avarekalu and toor dal+tomato separately. Once cooked and pressure is down, squish the tomato and whisk with the dal.
In a pot, heat oil and do the tadka. Add the chopped eggplants and saute for a few seconds. Add 2 cups of water and saaru pudi. Cover and cook on medium flame until the eggplants are soft.
In the meantime, roast the "to grind" ingredients in a little oil. Let cool and grind into a smooth paste along with coconut, 2 tsp cooked avare beans and a little water.
Add the ground masala, the cooked avarekalu, toordal, salt, tamarind and jaggery to the brinjal pot. Mix well and bring to a boil. Add a little water, if required but generally hulis are quite thick in consistency.
Serve over rice with ghee on top, with some sandige or papad on the side.


Kalpana Sareesh said...

very yumm

Chandrani said...

Sambar looks superb..

Priti said...

Sambar looks yum ..nice recipe

Sarah said...

this looks yumm! and how nice to add the broad beans to it... i too am stuck at 2 posts per month :( life is getting too busy to post every week...

LG said...

slurrp! One of our fav during avarekayi season.

Aarthi said...


Bong Mom said...

Ha, ha so this is a good phase isn't it ? What are those carved panels at the back, coasters ?

Happy Holidays to you and the family Vani. When is the transition ?

Cham said...

I am weekly once the last 2 months! Not a bad phase keep continuing for the next year too....
This one looks different with saaru podi!

Kannada Cuisine said...

Love Avarekalu huli...yum cannot wait to eat some fresh ones :)

Priya said...

Yum yum,fingerlicking dish, makes me hungry..

Vani said...

Thanks all :)

San - good phase, yes :) those are rather heavy stone carved wall hangings. I'm getting creative and now picking stuff off the walls too, for my pics :)

Cham - I hope so :)

Smitha - I hear ya! I'd use surti lilva there and it is not the same without the fragrance and 'sone' of the fresh avarekayi.

Vani said...

San - about the other thing, still in limbo. Most likely Feb now.