Aayi’s Recipes Konkan/Konkani food blog, Indian culinary treasures

As I mentioned few times here, avrekaLu has become an integral part of my cooking these days. I have tried many different recipes with these beans. I have a great collection of avrekaLu recipes with me, so I try to cook as many varieties with them. V being a great fan of them, it works out fine for me.

This is a traditional Kannada dish. It is a hot dish with few ingredients. It has a very nice aroma from the cumin seeds. Tastes great with plain rice.

Read more about kootu here. This is something I had cooked before I got kootu podi, so next time I am thinking to make it with the podi.

Ingredients:
1 cup avrekaLu
1/2 cup fresh/frozen coconut
4-5 red chilies
1 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
A pinch asafoetida
A pinch turmeric
Oil
Salt

Method:
Cook avrekaLu with salt and turmeric in cooker.
Grind coconut with cumin seeds and red chilies.
Add the paste to cooked avrekaLu. Cook for about 3-4 mins. Then add curry leaves and cook till gravy thickens.
In a separate pan, heat little oil and add mustard seeds. When they start popping, add asafoetida. Pour this seasoning over the gravy and close the lid.
Serve hot with rice.

Serves : 3-4
Preparation time : 30mins