- • De-skinned hyacinth beans: ½ k.g.
- • Ground nut/ kadlekai : 250 gms
- • Fried gram/Hurgadle : 250 gms
- • Coconut/kobbari: 250 gms
- • Red chili powder : 4-5 T spoons
- • Salt
- • Oil : ½ litre
Avarekalu is famous in Karnataka particularly old Mysore region. It is also called as Indian Filed beans or Surti Papdi Lilva. Dec – Feb (winter) is the season of avarekalu. It is must in each and every house. So here are the few of the recipes we’ll be providing this season. Avarekalu upama, avrekalu saru/sambaru/curry,Avare kalu rotti, Avarekalu payasa , Avarekalu kurkulu which are very famous in South Karnataka.
Avarekalu kurkulu can be prepared only with the de-skinned version.
Avarekalu kurkulu is delicious and healthy, can eat at anytime. We can call it as time pass kurkulu. Can be stored in air tight jar for more than 2 months.
How to de-skin:
Soak fresh (peeled) beans in water for 2-3 hours. Remove water from the beans and hold the bean between two fingers and press it lightly to remove the outer skin. The action is that of snapping your finger with a bean between your fingers.
- Heat oil in a pan and deep fry Avarekalu till it turns little brown.
- Take it out and keep it in a plate
- Deep fry Ground nut /kadkekai till it turns brown and take it out and add it to the fried Avarekalu
- Deep fry Fried Gram/ Hurgadle till it turns brown and take it out and add it to the fried Avarekalu
- Cut coconut to small pieces , deep fry coconut/kobbari it turns brown and take it out and add it to the fried Avarekalu
- Add red chilly powder and salt and mix it well
- Avarekalu kurkulu/munch is ready.
The consumption of the cooked seeds will reduce or eliminate fever, and strengthen and give tone to the stomach. The seeds are antiseptic.