Val 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.

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

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

15 thoughts on “Val gravy(Avare melogara)”

  1. What a nice recipe !!!
    Sounds very much like Avrekalu Tamali with avrekayi in it !!!
    Must sure taste yummy !!!
    Will definitely try it..

  2. Mouthwatering 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!
    Have a great weekend, see you next week!:)

  3. wow what a mouthwatering recipe shilpa i like to eat with hot ragimudde yummy ! i think this is allmost like avarekalu saru is it ?

  4. hai,iam from andhra,i want to learn karnataka cooking perticularly south karnataka,please give me some good recipe books names,thank u,bye leela

  5. nagesh kaikini

    That’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.

  6. Hi 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.


  7. Tried this recipe today.Came out well.But I had cooked the val (dried)in the cooker like we do all other it got overcooked a bit.Do you think we can cook it on stove top as well?

  8. Hi this is muggulu..I love surti lilva, and we eat lilva with chawal and gujarati khadhi!! ur’s looks awesome, very nice recipe..http//

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