Padmajha PJ September 4, 2012 12 Comments
Hi Friends,
Today is the second day of Blogging Marathon and for the theme – Delicious Dals, I have one of mom’s recipe.This dal is a very simple one and is a sort of comfort food,something that you can cook easily with no fuss.
Avarekalu is Avarekalu / Hyacinth beans / Surti Papdi is a fresh bean that is quite popular in Karnataka.Thovvay is a kind of mashed dal that is seasoned and this dal is perfect to go with steamed rice. Gojju is a tangy stew with vegetables like pearl onion, brinjal, drumstick etc. This is usually the preferred side dish for thovvay anna[dal rice].Gojju is also be mixed with steamed rice and served.
If you are new to Avarekalu, here it is for you…
                              

For Avarekalu Thovvay
Mom uses:
Hyacinth beans- 1/4 kilo
Mustard seeds- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Urad dal- 1 teaspoon
Gram dal- 1 teaspoon
Green chillies- 4,slit
Curry leaves- a few
Coriander leaves- , 2 teaspoon,chopped
Asafoetida powder- a pinch
Turmeric powder- a pinch
Salt to taste
Oil- 1 teaspoon
Lemon juice- to taste
  1. Remove the pods from the hyacinth beans and soak them in water for an hour.
  2. Wash well.Remove the outer covering if it comes off.If the outer covering is removed the dal gets done quickly.Drain and keep aside.
  3. Pressure cook the dal with enough water till it is soft.When the pressure releases, drain the excess water and mash lightly with a ladle.
  4. Heat a pan with oil.
  5. Add the asafoetida powder, mustard seeds, cumin seeds, urad dal, gram dal, slit chillies, curry leaves. 
  6. When it splutters pour it into the dal.
  7. Add salt and mix well.
  8. When the dal cools, add a little lemon juice
Serve with steamed rice, garnished with coriander leaves.

Note:
  • The dal should not be watery/ gravy consistency. It should be a semi- solid type like the one in the above pic.
  • Add lemon juice to suit your taste.
  • Since green chilli is the only spice for heat, I have added 4. Adjust as per taste.
For Gojju:
Pearl onions- 10 numbers,peeled and chopped if they are large,else use as such
Tamarind  – lemon sized ball
Curry leaves – a few
Mustard seeds – 1 teaspoon
Urad dal-1 teaspoon
Gram dal- 1 teaspoon
Turmeric powder – a pinch
Jaggery powder- 1 teaspoon
Sesame oil-11/2 tablespoon
Salt to taste


Roast with a little oil and powder

Gram dal- 1 teaspoon
Urad dal- 1 1/2 teaspoon
Fenugreek seeds – 1/4 teaspoon
Peppercorns – 1/4 teaspoon
Asafetida powder- a pinch
Red chillies- 2

  1. Soak the tamarind in hot water and extract thick juice and keep aside.You must have approximately 1 cup extract.Keep adding water and squeeze out the extract.Keep aside.
  2. Heat oil in a pan and add mustard, gram dal,urad dal,curry leaves,red chillies.
  3. When the seasoning splutters, add pearl onions and saute till they turn light brown..
  4. Add the tamarind extract, turmeric power and salt.Bring to boil. Let it simmer till the raw tamarind smell goes off and the tamarind extract reduces a little.
  5. Dissolve the powder in a little water and pour into the pan.
  6. Simmer and add jaggery.Let it cook for a couple of minutes.
Remove from heat and serve with steamed rice or with thovvay anna[dal rice].

Here is another simple thovvay that is prepared with toor dal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#20

Bon Appetit…

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