Tuesday, 17 March 2020

Hitikida Avarekalu usli recipe | How to make avrekalu sundal | Karnataka style hyacinth beans usli

Avarekalu usli is a tasty Karnataka special recipe. It’s a delicious, easy and healthy snack which is made by tossing the avarekalu beans with fresh grated coconut. It is later tempered to give it an extra flavor and taste.

Sundal is usually served as a prasadam in many south Indian temples or it is made during the festival of Golu (Navratri).

Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth bean/ field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) .

Related sundal recipe links  

Sprouted black uraddal Sundal(ulunthu sundal)

Kollu sundal

Karamani ( Cow peas )sweet sundal

Prep  time
Cooking time
30 mins
10 mins
2 persons

Recipe type:  Festivals

Cuisine: South Indian cuisine 

  • Avarekalu (hyacinth beans) -1 cup
  • Grated  coconut - ¼  cup
  • Jeera seeds – ½ tbsp.
  • Green chillies -2 nos
  • Coriander leaves – few
  • Oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Urad dal -1 tsp
  • Methi seeds – ½ tsp
  • Hing –pinch
  • Curry leaves –few sprigs
  • Dry red chillies – 2 nos
  • Salt – to taste

1. Soak the lima beans for sometime and peel off the outer layer.

2. Wash one more time the peeled lima beans and keep aside.

3. Pressure cook the lima beans with water about an inch, sprinkle some salt and cook for just 1 whistle. Switch off the heat. 

4. Grind coconut,jeera and green chillies and transfer to a small bowl.

5. Take a frying pan and prepare tempering using oil, mustard seeds, urad dal, methi seeds . Once it splutters, add curry leaves, dry red chilli, asafoetida and allow the curry leaves to crisp up. 

6. Now add in cooked avarekalu .Also add in salt and mix well .Now sprinkle grated coconut and chopped coriander leaves. Mix well and switch off the stove.

Serving suggestions

Hot as a healthy tea time snack

Tea time snack

Along with roti / akki roti and rice.   


You can grate ginger and add along with onion and saute it.

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