Hitikida bele saaru / Field beans gravy

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This is a very popular beans gravy from Karnataka cuisine. Hitikida bele saaru is a gravy prepared with field beans/ hyacinth beans .Beans are soaked in water for few hrs., then de-skinned one by one by hand.Tastes awesome with  ragi mudde ,set dosa, idli or chapathi.

 INGREDIENTS:
1 cup avarekaalu / hyacinth beans
1 onion
Curry leaves
1 tomato finely chopped
1 slit green chilli
2 tblsp grated fresh coconut
chickpea size tamarind
Pinch of turmeric
Chopped coriander leaves
3 tsp oil
Salt to taste

Ingredients to be roasted:
1 small onion roughly chopped
3 garlic cloves
1/2 inch ginger
1 tsp coriander seeds/ daniya
1/2 tsp cumin seeds/ jeera
2 cloves/lavang
small piece of cinnamon/dalchini
1 tsp poppy seeds/khus khus
4 dry red chillies

 To temper:
1 tsp oil
1 tsp mustard seeds

 PROCEDURE:

  • First soak the peeled  hyacinth beans in water for 2-3 hrs ,Discard the water,hold each beans between your fingers and press gently and remove the outer skin .Continue the process for all the seeds
  • Cook the deskinned beans with 1/4 cup water and little salt in cooker for  2 whistles
  • Ensure that they are cooked just right neither crunchy nor mushy
  • In a kadai add few drops of ol and fry roughly chopped onion,ginger and garlic till the raw smell goes,keep aside
  • In the same pan add few more drops of oil and fry dania,jeera,lavang,dalchini,khus khus,red chillies 
  • Grind the roasted ingredients with coconut,tamarind and 2 tblsp cooked beans
  • In the pan heat oil add mustard ,once it starts crackling add curry leaves,turmeric pdr,chopped onions and fry till it becomes light pink 
  • Add chopped tomato and cook till it becomes mushy
  • Add the masala,ground masala and water if neede to adjust the consistency of the ravy
  • Add salt to taste and let it boil for 5 -10 mins
  • Garnish with chopped coriander leaves and serve hot with dosa.

DOSA INGREDIENTS:
1 cup dosa rice
1/2 cup urad dal
1/4 cup poha / beaten rice / avalakki
1 tsp methi / fenugreek seeds
Salt to taste
Pinch cooking soda (optional)
Oil for cooking dosa

PROCEDURE:

  • Soak rice,dal,methi seeds in water for 5 hrs
  • Wash well and grind with washed poha.Make a smooth paste ,keep covered in a warm place
  • Let it ferment for 8 hrs. Before making dosa add salt to taste and cooking soda, mix well
  • Heattava and make thick dosas, no need to flip dosa,cook only one side adding 1 tsp oil
  • Serve hot with chutney or any curry of your choice

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  1. shikhafoodie7 March 2018 at 02:18

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