Avarekalu Huli

Ingredients

• • Field bean seeds/Mochais (fresh) - 1 cup
• • Onions (peeled, small) - ½ cup
• • Tamarind (soaked & extracted) - medium lime size
• • Salt - as required
• • Jaggery - a little
• • Curry leaves - 1 sprig
• • Oil - 4 tablespoons

Ingredients For Grinding To Fine Paste (1)

• • Coconut (grated, fresh) - ¼ cup
• • Poppy seeds - 2 teaspoons

Ingredients For Frying In A Teaspoon Of Oil And Then Grinding (2)

• • Coriander seeds - 2 teaspoons
• • Cumin seeds - ¾ teaspoon
• • Black pepper - ¼ teaspoon
• • Red chillies - 8
• • Coconut (grated, fresh) - ¼ cup
• • Onion (roasted over flame) - 1

Method

• 1. Soak Mochai in lukewarm water for 2 hours.
• 2. Dehusk outer skin and keep aside.
• 3. Roast one big onion with skin by keeping on a direct flame.
• 4. Turn carefully using tongs till outer skin becomes dark brown in colour.
• 5. Remove skin and grind with other fried ingredients as mentioned under paste (2) .
• 6. Heat oil in a pressure pan, or directly in cooker body.
• 7. Add mustard, urad dal, small onions and then dehusked beans.
• 8. Fry for few minutes, add paste no (2) and keep stirring till good smell comes.
• 9. Add just enough water and pressure cook for 10 minutes.
• 10. Allow it to cool, remove lid, add ground paste (1), tamarind extract, salt, jaggery and boil for few minutes.
• 11. Serve hot either with rice or chapati, puri etc.