Comments on: Surti beans gravy (AvrekaLu huLi)

By: surekha

surekha — Mon, 23 Mar 2009 13:38:56 +0000

do you an any good receipes for lababdar chicken

thanks

By: Poornima

Poornima — Thu, 28 Jun 2007 16:41:28 +0000

I just bought some Avrekalu (Canned) Im gonna try this Recipe. The Gravy looks Yummy.

By: Shilpa

Shilpa — Thu, 17 May 2007 01:53:08 +0000

I have updated the post with AvrekaLu. Usually the beans is called kaLu so avrekaLu and the whole vegetable is called avrekayi. I was confused because I read both the names interchangeably in few books.

By: Aruna Pai

Aruna Pai — Sat, 12 May 2007 04:11:25 +0000

Firstly thanks for sharing the huli.

Looks like there is some confusion here with respect to avre kalu, tingalavro and vaal.
Avre kalu used in Karnataka and surti papdi in Gujarat as the same as mentioned by konkani boy(used in surti undiyo etc). Vaal is a dried version, but tingaloavro is different. The english name for it is navy beans.

By: Mudita

Mudita — Fri, 11 May 2007 20:56:23 +0000

Hi Shilpa,
Your site is quite interesting as also the Surti Papdi curry..well, surti papdi has been originally native to the areas of Gujarat around Surat…hence the name..and of course, the hugely popular Gujarati dish called Undhiyu has Surti papdi as a major ingredient…And “Lilva” is a Gujarati word for pigeon peas as people know them from the frozen sections of Indian stores in the US..

By: Jeena

Jeena — Fri, 11 May 2007 11:09:24 +0000

Hi there nice blog, I really do like the pic with this recipe it makes it look really yummy!

By: Cynthia

Cynthia — Thu, 10 May 2007 23:11:48 +0000

Isn’t it wonderful when we give an ingredient a second chance?

By: sowmya

sowmya — Thu, 10 May 2007 22:31:00 +0000

hi shilpa,
really it tastes fantastic….i prepared it without poppy seeds….yet the taste was excellent….thank you…

By: KonkaniBoy

KonkaniBoy — Thu, 10 May 2007 22:14:05 +0000

Available during the summer season, these fresh bean (Vaal, field bean, avrekai, etc.) Pods are called Papadi by Gujaratis and available in most Indian stores (expensive though than Vadilal’s frozen field beans) and is a must for making their popular dish called “Surati Undhiu”. As described in Asha’s blog (link below),these are also called Val, Surati Val or Val beans which are split beans…..whole Val or field beans,….which is really called Avarekalu Palya in Kannada to be authentic!
http://foodieshope.blogspot.com/2006/11/jaggary-jello-jiggler-and-field-beans.html

By: ramya

ramya — Thu, 10 May 2007 21:50:58 +0000

hai shilpa,
Nice one.i think these flat beans(chikkudukaayalu in telugu)r mostly prevelent in south india.my mom used to make this very often.we just boil them and then stir fry in with little tampering with the whole skin too.My mom used to say these have the rich proteins similar to that of chicken.for veggies this gives the protiens that we get by chicken and the skin of beans has lot of fiber in it,which is very good for digestion.And this version is great.i luved it.