Avarekai (field beans/hyacinth beans) is a hot favorite in Karnataka while in season. Because we all love it, it is raining avarekai at home - avarekai uppitu, avarekai saru, avarekai rotti and hitikida bele. I will try to put up more avarekai recipes soon.
A typical Sunday lunch during the avarekai season is saru with rice or ragi mudde/balls. This morning, my father, who is a great cook made it for all of us.
250 gms boiled avarekai
Half a coconut grated
8-9 small green chillies
1tsp rasam powder
2 tbs jeera
1small bunch fresh coriander
Juice from a small ball of tamarind
Salt to taste
Grind a handful of boiled avarekai with grated coconut, green chillies, coriander and jeera to form a paste.
In a heavy bottom vessel, combine the ground paste, the remaining boiled avarekai, tamrind juice and rasam powder. Bring to a boil. Add salt to taste. In a separate pan, make a tadka of mustard seeds, hing and curry leaves and add it to the saru. Serve with hot rice or ragi mudde.