<p>It is time to try different recipes of avarekalu (cow pea). It is the special vegetable of this season, available in many parts of Karnataka. The seasonal avarekalu is available aplenty now and gives ideas for many recipes to provide some variety to your daily fare.<br /><br />Avarekalu saru (rasam)<br /><br />Separate avarekalu from the bean and clean it. Steam it or pressure cook it with adequate water. Take the soft avarekalu in a small bowl and mix it with finely grated coconut. Grind them along with the required quantity of tamarind paste and a little jeera. One or two grains of pepper adds to the taste. Add this to the other portion of avarekalu along with rasam powder and salt. Boil this content for some time. Season the preparation with some mustard seeds fried in a small quantity of oil. Add a pinch of asafoetida and a small quantity of jaggery. Garnish with fresh curry leaves and coriander leaves to enhance the taste. Serve hot with rice.<br /><br />Avarekalu huli (sambar)<br /><br />Pressure cook the avarekalu along with tur dal. Prepare fresh sambar powder. This can be done by frying byadgi chillies along with coriander, cumin seeds, curry leaves, chana dal and urad dal. One or two pepper corns can be added. Add grated coconut to this mix along with tamarind paste and finely grind the ingredients. This can be added to pre-cooked avarekalu. Boil the mixture after adding salt to taste. Season the preparation with fried mustard seeds in oil, mixed with a pinch of asafoetida. Do not forget to add a small quantity of jaggery for taste. You can even add vegetables of your choice, like brinjal, for instance, to this sambar.<br /><br />Avarekalu upma<br /><br />Pre-cook avarekalu. Fry rice upma soji in a deep pan until it turns slightly brownish. Keep it separately. Take some oil in the pan and fry mustard seeds along with a small quantity of chana dal and urad dal. Add a little asafoetida and green chillies to the taste. Add water to this mixture (normally three times the quantity of soji used). Keep it boiling. During this time, add pre-cooked avarekalu and salt to taste. When water starts boiling, add fried soji along with finely grated coconut powder. Mix it thoroughly until the rava is softened and water is dried up. Top it with curry leaves and coriander leaves. Add lemon to enhance the taste. Hot upma is ready to serve.<br /><br />Avarekalu roti</p>.<p>In Karnataka, rotis made out of rice flour and ragi flour are very common. Adding pre-cooked avarekalu adds a zing to the taste. Prepare the batter of rice or ragi flour by mixing it with finely grated coconut power, a little ginger paste, salt and pre-cooked avarekalu. Prepare thin rotis on a hot pan and serve the roasted avarekalu roti with mint chutney.<br /></p>
<p>It is time to try different recipes of avarekalu (cow pea). It is the special vegetable of this season, available in many parts of Karnataka. The seasonal avarekalu is available aplenty now and gives ideas for many recipes to provide some variety to your daily fare.<br /><br />Avarekalu saru (rasam)<br /><br />Separate avarekalu from the bean and clean it. Steam it or pressure cook it with adequate water. Take the soft avarekalu in a small bowl and mix it with finely grated coconut. Grind them along with the required quantity of tamarind paste and a little jeera. One or two grains of pepper adds to the taste. Add this to the other portion of avarekalu along with rasam powder and salt. Boil this content for some time. Season the preparation with some mustard seeds fried in a small quantity of oil. Add a pinch of asafoetida and a small quantity of jaggery. Garnish with fresh curry leaves and coriander leaves to enhance the taste. Serve hot with rice.<br /><br />Avarekalu huli (sambar)<br /><br />Pressure cook the avarekalu along with tur dal. Prepare fresh sambar powder. This can be done by frying byadgi chillies along with coriander, cumin seeds, curry leaves, chana dal and urad dal. One or two pepper corns can be added. Add grated coconut to this mix along with tamarind paste and finely grind the ingredients. This can be added to pre-cooked avarekalu. Boil the mixture after adding salt to taste. Season the preparation with fried mustard seeds in oil, mixed with a pinch of asafoetida. Do not forget to add a small quantity of jaggery for taste. You can even add vegetables of your choice, like brinjal, for instance, to this sambar.<br /><br />Avarekalu upma<br /><br />Pre-cook avarekalu. Fry rice upma soji in a deep pan until it turns slightly brownish. Keep it separately. Take some oil in the pan and fry mustard seeds along with a small quantity of chana dal and urad dal. Add a little asafoetida and green chillies to the taste. Add water to this mixture (normally three times the quantity of soji used). Keep it boiling. During this time, add pre-cooked avarekalu and salt to taste. When water starts boiling, add fried soji along with finely grated coconut powder. Mix it thoroughly until the rava is softened and water is dried up. Top it with curry leaves and coriander leaves. Add lemon to enhance the taste. Hot upma is ready to serve.<br /><br />Avarekalu roti</p>.<p>In Karnataka, rotis made out of rice flour and ragi flour are very common. Adding pre-cooked avarekalu adds a zing to the taste. Prepare the batter of rice or ragi flour by mixing it with finely grated coconut power, a little ginger paste, salt and pre-cooked avarekalu. Prepare thin rotis on a hot pan and serve the roasted avarekalu roti with mint chutney.<br /></p>
