Subscribe to RSSVal gravy(Avare melogara)
I found this very interesting recipe in a Kannada magazine. It had both avrekayi (surti papdi - the beans with skin on) and avrekaLu (the peeled beans). Melogara (in Kannada) means a gravy used to pour over rice. I had both in my freezer and wanted to make this immediately. AvrekaLu is fried and then ground which gives thickness and taste to the gravy. We simply loved it.
Ingredients:
1 cup avrekayi (tender avrekaLu with skin)
1/2 cup avrekaLu
1 tbl spn coconut
3-4 red chilies
1/2 tea spn coriander seeds
1 tea spn cumin seeds
1/4 tea spn pepper
1/2 tea spn mustard seeds
4-5 strands coriander leaves
3/4 cup chopped tomato
1/2 cup chopped onion
Salt
Method:
Heat oil and fry onions, coriander seeds, 1/2 tea spn cumin seeds, red chilies till onions turn translucent. Add 1/2 cup tomato, avrekaLu, salt and let it cook for about 7-8mins. Grind with coconut and pepper. It is not required to make a very smooth paste.
Heat oil and add mustard and remaining cumin seeds. Add the chopped avrekayi and fry for about 5-6mins till they are half cooked. Now add the paste, enough water, remaining 1/4 cup chopped tomato and cook till done.
Garnish with coriander leaves. Serve hot with rice or chapathi.
Serves : 3-4
Preparation time : 30mins
What a nice recipe !!!
May 29th, 2008 at 7:17 pmSounds very much like Avrekalu Tamali with avrekayi in it !!!
Must sure taste yummy !!!
Will definitely try it..
I love surti lilva, and we eat lilva with chawal and gujarati khadhi!! ur’s looks awesome, very nice recipe, yummmm!!!
May 30th, 2008 at 12:24 amlike d color …
May 30th, 2008 at 5:35 amMouthwatering Shilpa. I get frozen ones which tastes nothing like fresh at all. I would rather soak the dry Avarekalu and cook it.I miss fresh ones. I will try this Melogara, with soaked beans!
May 30th, 2008 at 5:45 amHave a great weekend, see you next week!:)
lovely recipe and you have a surprise in my blog
May 30th, 2008 at 11:13 amThats a nice recipe Shilpa..Never tried this dish before. Looks very good..
May 30th, 2008 at 3:22 pmI should try this one comming weekend – hope I make the way you described.
thanks,
Reemas,
May 30th, 2008 at 9:30 pmPrivateMarriage.com
have not tried surti papdi, this recipe looks great
May 30th, 2008 at 10:11 pmShilpa, thats a wonderful recipe n the color of ur dish looks just yummm!
May 31st, 2008 at 1:54 amwow what a mouthwatering recipe shilpa i like to eat with hot ragimudde yummy ! i think this is allmost like avarekalu saru is it ?
May 31st, 2008 at 2:18 amhai,iam from andhra,i want to learn karnataka cooking perticularly south karnataka,please give me some good recipe books names,thank u,bye leela
May 31st, 2008 at 3:59 amThat’s a nice recipe, which will be tried. It reminds me of a Avarekau (dried) bendi using Tapple for twang.
Cooked a.kalu, (overnight soaked in water and cooked) masala of chillies. tamarind and ground with cocoanut……….at the end of grinding, addTapple (8-10) for 2 seconds. Boil whole mixture.
That’s a typical saraswat recipe……. excellent in rainy season.
Shilpa: Thanks Nagesh for the recipe. I am going to try this. I hope you don’t mind me posting it.
May 31st, 2008 at 9:08 amHi Shilpa,
Just had my dinner, your recipe worked very well. I didn’t made any changes. It was yum…………………I couldn’t stop eating. Thank you very much. One more vege recipe for me, thanks……..I had it with rice and my chinese aaku pachadi.
cheers
June 11th, 2008 at 2:11 amrajani
Tried this recipe today.Came out well.But I had cooked the val (dried)in the cooker like we do all other beans..so it got overcooked a bit.Do you think we can cook it on stove top as well?
November 25th, 2008 at 3:36 pm