Avarekayi is one among the many Indian stuff which I miss here in US. (Avarekayi is known as Bean seeds in English and Papdi Lilva in Hindi). Avarekayi season starts from November- ends in Feb. I was craving to eat Hithagavare with Puri. During that season, Hithagavare saaru is prepared in everyones kitchen. It is made by removing the pulp of avarekayi, very time consuming and needs many helping hands to separate seed from pulp. Last weekend when I went for grocery shopping in Desi store, found this papdi lilva in frozen food section, it was like finding a oasis in desert, just grabbed 2 packets. Yesterday made avarekalu palya as side dish with akki rotti. I will try Hithagavare next time.
Ingredients:-
Papdi lilva/ avarekayi- 2cups
Onion- 1 chopped
Green chillies- 5-6 nos.
Curry leaves- 1 string
Coriander leaves- fistful
Garlic- 1 clove
Cumin seeds- 1tsp
Garam masala pwdr-1 tsp
Shredded coconut- 1/2 cup
Salt to taste
Oil to saute
Mustard - 1 tsp
Procedure:-
- Grind shredded coconut, chillies, garlic, cumin seeds, salt, coriander , garam masala powder together into a fine paste.
- Heat oil in a vessel, add mustard, curry leaves, chopped onion fry till soft.
- Add avarekayi cook until they become soft.
- Then add ground masala paste, cook for 4-5 minutes.
- Serve hot with chapathi/roti.
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