FRIED AVAREKALU MIXTURE

FRIENDS, TODAY I AM GOING TO INTRODUCE YOU TO A VERY TASTY INDIAN BEAN, EVENING SNACK NAMELY A FRIED AVAREKALU MIXTURE. (KANNADA). IT IS ALSO CALLED HYANCINTH BEANS IN (ENGLISH) OR SURTI PAPDI IN (HINDI).

AVAREKAI IS A SEASONAL BEAN GROWN IN WINTER IN KARNATAKA AND OTHER STATES. IT IS A CREEPER LOADED WITH PODS AND EACH POD HAS 4-5 SEEDS IN IT.

AVAREKAI SEEDS are rich in VITAMIN C, HELPS IN WEIGHT LOSS AND CARDIOVASCULAR HEALTH, and LOWERS CHOLESTEROL AND BLOOD PRESSURE.

Vitamin B, IN PROMOTES BLOOD CELL DEVELOPMENT AND BOOSTS ENERGY.

To prepare any dish we need to remove the seeds from the pod and then use them for various dishes, as

Rice Pulao, Sambhar, Vadas, Gravy, and also Spicy Mixture.

For making a spicy mixture we need to soak the seeds in water for 5-6 hours.
Then slightly press the seed and remove the outer skin.
Now this is ready for making a special curry called HIDAKAVARE.
For making a fried mixture from that, you need to dry it on a cloth for some time and then use
Now it is ready to Deep Fry for making SPICY MIXTURE.

Here, I am showing you two types of tea-time snacks.

1) Plain Avarekalu Mixture

2) Spicy Avarekalu Mixture

PLAIN FRIED AVAREKALU MIXTURE MIXTURE

For making Plain Avarekalu Mixture, we have to do some preparations.
Firstly, select matured bean pods so that you can soak them in water and easily handle it while removing the outer covering of the bean.
Separate tender beans as shown.

De-seed the pod and after that soak it in water for 6-8 hours. ( if the soaking time is less you need more effort to remove the covering).

NOW SPREAD IT ON A COTTON CLOTH TO REMOVE EXTRA WATER FROM THE SEEDS.

(If you don’t do so, the beans take a long time to get crispy, on the other hand, if you over-dry, instead of getting a crispy structure, the beans become hard).
Now the seeds are ready to be fried.

FRYING THE BEANS FOR AVAREKALU MIXTURE

Take a deep fry pan, and heat it with about 500 ml of oil.
When hot, add the beans to it slowly. (about 1 cup of the beans-skin removed and dried)

Fry it on medium heat for about 3-4 mts or till all the beans start floating on the surface and change color and are crispy.

Now remove them on a kitchen towel to remove extra oil.

Same way fry some peanuts (1 Tablespoon) and curry leaves(10-12 leaves) and put them on it.

ADDING SPICES

Take a mixing bowl, and put the above-fried beans, peanuts, and curry leaves.
Put 1/2 teaspoon of salt and 1/2 teaspoon of red chilly powder. Hing-1 small pinch and 1/2 teaspoon black pepper powder in this bowl and give it a good mix.
we can call it a plain mixture because we are using fewer ingredients, and Avarekai (beans) is about 90%.

YOU WILL LOVE THE PURE TASTE OF THE FRIED AVAREKALU BEANS MIXTURE

PURELY A SOUTH INDIAN AUTHENTIC MIXTURE TO RELISH.

SPICY AVAREKALU BEANS MIXTURE

Let us see the ingredients needed for making this spicy Avarekalu mixture.

Thick Poha (flattened rice)-1cup
Avarekalu (pre-soaked and skin removed and pat dried)-1 cup
Corn flakes-1 cup
Peanuts-1/2 cup
Sliced coconut-1/2 cup
Curry leaves-1/4 cup
Red chilly powder-2 teaspoon
Salt-3/4 teaspoon
Amchur(dry mango powder)-1 teaspoon
Turmeric-3/4 teaspoon
Black salt-1 teaspoon
Hing-1 big pea nut size

METHOD OF MAKING SPICY AVAREKALU BEANS MIXTURE

The first thing to do is to select mature pods of the AVAREKAI, De-seed, soak for about 6-8 hours, remove the skin, and spread on a towel to dry it.
Take a dry coconut and make thin slices and keep.
Take 3-4 springs of curry leaves, wash and separate the leaves and dry them a bit using Tissue paper.
Now take a deep fry pan. add enough oil for deep frying.(500ml)
Heat oil for about 3-4 mts and when hot, reduce the heat.
Fry the beans till golden brown or till they become crispy, remove on a kitchen towel.

Fry peanuts till crispy, it starts splitting or cracking. Remove on kitchen tissue .paper.

Now fry corn flakes and when it swells and expands it is done, remove them on tissue paper.

Remove it on tissue paper.

Fry curry leaves too in the same manner.

Be careful while frying coconut slices, fry for very few seconds(should not be brown), because it continues to cook even after it is removed from the pan.

You need to be careful while frying POHA or Flattened rice also. It needs a high temperature to swell, but as soon as it swells or puffs, immediately you need to remove it from the pan.