Mysore Style Avarakalu Saaru - Mochai Kottai Rasam - Surti papdi lilva Rasam

Averakalu (field beans) is a Popular Legume in Karnataka. Throughout the Winter season, kannadigas makes different Recipes with Averakalu.It is called Pithigi Pappu in telugu,Mochai Kottai in Tamil, hyacinth beans in English & Surti Papdi lilva in Hindi.This legume has its own taste & flavour.I am the big fan of this legume.At our homes we make Averakalu Saagu for Chapathi's. Today i have tried Averakalu Saaru with it.Rasam was so unique & distinct with its flavours & taste of Averakalu.It was so delish with Rice. So i wanted to share it with you all.

Averakalu Saaru

Prep Time : 15  min. 

Cook Time :15  minutes

Recipe Category: Karnataka Recipe

Serves: 5.

Ingredients

Averakalu (deseeded) - 1/4 cup.

water - 3 + 1/2 cups.

Tamarind - small amla size.

To Grind

Coriander seeds - 1 tbsp.
Cumin seeds - 1/2 tsp.

Pepper Corns - 1/2 tsp.

Fenugreek seeds - 10.

Garlic - 2.

Red chillies - 3.

Cooked Averalu - 1 tbsp.

Coconut - 2 tbsp. or small piece.

tomato -1.

To temper

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp.

curry leaves - 1 sprig.

oil - to fry.

Prep Time : 15  min. 

Cook Time :15  minutes

Recipe Category: Karnataka Recipe

Serves: 5.

Ingredients

Averakalu (deseeded) - 1/4 cup.

water - 3 + 1/2 cups.

Tamarind - small amla size.

To Grind

Coriander seeds - 1 tbsp.
Cumin seeds - 1/2 tsp.

Pepper Corns - 1/2 tsp.

Fenugreek seeds - 10.

Garlic - 2.

Red chillies - 3.

Cooked Averalu - 1 tbsp.

Coconut - 2 tbsp. or small piece.

tomato -1.

To temper

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp.

curry leaves - 1 sprig.

oil - to fry.

Preparation

• Soak the Fresh  field beans  for 4 to 5 hrs in water.Then the skin of  Field beans will becomes soft.Then, drain the water, & hold the beans between your hands, & press gently as shown in the picture, outer skin will come out, leaving the inner seed. similarly remove the skin for all seeds.

• Soak the tamarind in 1/2 cup of water, till soft.Then squeeze the tamarind,retain the juice & throw the Pulp.

Method

• Heat the oil, add mustard seeds, when it splutters add cumin seeds, when it sizzles add  Averakalu, saute for 2 minutes, in a medium flame,then add 1/2 cup of water.

• Cook for few minutes, till averakalu is soft.(mostly it gets cooked within 7 - 9 minutes).
• Then add tamarind extract with 2 + 1/2 cups of water.

• Mean while Grind everything given in ' To Grind ' column with needed water & salt.Grind everything into a little coarse paste.
• Then add ground paste to boiling water,Mix well.

• Cook in a medium flame. When it is boiled once,switch off the flame.
• Garnish with fresh cilantro.Serve with Hot Piping Rice.

Notes

• Adding ground tomato  gives, nice flavour to Rasam.
• Adjust Red chillies, according to your spiciness.
• you can add Grated coconut or coconut pieces for Grinding.