Saturday, May 23, 2009

Avarekayi Kurma

Avarekayi is the Kannada name given to Lilva beans or what commonly called 'Papdi' in North India. Avarekayi being a seasonal bean is available for relishing in its fresh form during the winter months, mainly December and January. Being a rich source of proteins, it is used in usli, upma and saaru(kurma being one of its type). Kurma could be eaten with Chapati as well as rice.

Time Taken: 30-35 minutes
Serves about 3-4 people.
Ingredients Used:
250 gm Lilva beans
1 medium sized potato(optional)
2 clove buds and 2 cinnamon sticks
2 red chillies and 2 green chillies
1/4 tsp red chilly powder
1/4 tsp turmeric powder
2 medium sized onions
5-6 garlic cloves
1/4 inch ginger
1 1/2 medium sized tomatoes
1 handful of grated coconut
2 tsp refined oil/ghee
Coriander leaves for garnishing
Salt to taste

Method of Preparation:
Take the cleaned avarekayi seeds in a cooker container, add some water and salt to it and pressure cook it to one whistle. While the cooker cools down, chop onions, garlic, ginger, potatoes and tomatoes. Heat a little oil in a kadai and add cloves and cinnamon to it. Then, add the green chillies, chopped onions, garlic and ginger and fry until its rawness goes away. Add red chilly powder as well as turmeric powder and stir for a minute. Keep it aside in a bowl. Now, fry red chillies in the same kadai and roast grated coconut till light brown. Mix this with the fried onions and wait till it cools enough so that it could be ground in a mixer into a paste.
Next, take some oil/ghee in the same kadai and toss in the chopped(medium sized cubes) potatoes so that they get cooked. Add half a cup of water and required amount of salt. Cook for about 5 minutes. To this, add the finely ground paste and check for salt. Puree the finely chopped tomatoes in the mixer and pour it into the masala Add water depending on how thick you want the curry to be. Stir well and boil the masala. Then, cook the kurma on low flame for around 10 minutes. Garnish with coriander leaves and serve hot.
Note: The same curry could be prepared using fresh green peas also.
Peas or avarekayi could be replaced with halved boiled eggs to make egg kurma(the only difference being that, egg is added towards the end of the cooking)

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