Avarekalu Usli
- 55 min
- medium
- Serves 4
Avarekalu usli is a Karnataka dry side of hyacinth beans with onion, green chilli, coconut and lemon. Medium-spicy, serves 4, about 55 minutes.
You’ll need: Pressure Cooker
Ingredients
Water, For Rinsing500 ml
Mochai / hyacinth Beans300 grams
Salt1½ tsp
Turmeric Powder1 grams
Oil2 tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Cumin1 tsp
Dry Red Chilli2 grams
Curry leaves4 grams
Asafoetida0.5 grams
Onion, Finely Chopped1
Green Chilli, Slit15 grams
Ginger, Finely Chopped5 grams
Coconut, Grated40 grams
Coriander Leaves, Chopped8 grams
Lemon Juice1 tbsp
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 219kcal | 876kcal |
| Protein | 7.2g | 29g |
| Carbohydrate | 22g | 87g |
| Fat | 12g | 49g |
| Fibre | 5.9g | 24g |
| Sugar | 3.2g | 13g |
Cookd masalas for mochai / hyacinth beans
Method
Shell enough avarekalu (hyacinth beans) to get 300 g, then rinse and drain them. Wash the green chillies, curry leaves and coriander leaves. Peel and finely chop the onion and ginger; slit the green chillies, break the dry red chillies and chop the coriander leaves. Grate the coconut and keep everything ready.
Add the avarekalu, cooking water, salt and turmeric powder to a pressure cooker. Pressure cook on medium flame for 2 whistles, about 10 minutes. Switch off the flame and let the pressure release naturally until the pin drops, about 10 minutes. Open the cooker and drain well; the beans should be cooked through but still hold their shape.
Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and let them crackle for half a minute. Add urad dal, cumin, dry red chilli, curry leaves and asafoetida, and fry for 1 minute until the dal turns light golden.
Add the onion, green chilli and ginger. Fry on medium flame for 4 to 5 minutes until the onion becomes soft and lightly golden.
Add the cooked beans and extra salt. Mix gently and cook on low flame for 5 minutes until the moisture dries and the beans are coated with the tempering.
Add the grated coconut and coriander leaves. Mix and cook on low flame for 2 minutes until the coconut is warmed through and the usli is dry. Switch off the flame and mix in the lemon juice; the beans should remain whole.
Before you start
- How long does Avarekalu Usli take?
- 55 minutes from start to finish. That is 20 minutes of preparation and 35 minutes of cooking.
- How many people does Avarekalu Usli serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Avarekalu Usli vegetarian?
- Yes. No meat, no fish and no egg.
- Is Avarekalu Usli spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Avarekalu Usli?
- 300 grams Mochai / hyacinth Beans, 1 grams Turmeric Powder, 2 grams Dry Red Chilli, 4 grams Curry leaves, 0.5 grams Asafoetida, 15 grams Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Avarekalu Usli?
- Yes, this one is cooked under pressure.
- How many calories are in Avarekalu Usli?
- About 219 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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