Avarekalu Rotti with Jawali kai kuttu palya

Avarekai also known as Lilva bean or Cow Beans is a winter speciality..Generally harvested before Sankranti festival, this bean is very flavorful with a unique texture. In many parts of Karnataka, this bean graces many dishes ranging from Sambhar , dal, Upma, dosas, rottis, curries and even sweets.

Here is an authentic Rice bread made exclusively with avarekai and scallions. It is very delicious and very simple to make.

To make the Avarekalu rotti you need:
1 cup boiled avarekai beans ( if you cannot find it, you can use lima beans or any other beans u like. If you find the dried beans, just dry roast them till they pop and boil them). Boil with 2 cups of water and do not strain the water.
1 bunch of spring onions/scallions chopped
1 cup chopped dhania leaves/cilantro
2 medium red onions chopped
2 cups rice flour
1cup very sour yogurt
Green chilies –6-7
Red chilly flakes (optional)
Hing- 1tsp
1tbsp jeera/cumin seeds
A pinch of turmeric
Salt to taste
Grated coconut (1/2 cup)

Method: Mix all the dry ingredients first and then add all the vegetables and coconut. Finally add yogurt and mix into a chapatti like soft dough. Cover and let it sit for 15mins. Now take a flat pan and smear with oil so that it wont stick. Also rub oil on ur finger tips, take a big orange sized ball of dough and spread on the flat pan gently with ur fingers so that it is equally spread in all directions. Spread it as thin as possible. On a medium flame roast this so that it cooks well. Add a tsp of oil around. Once golden spots begin to appear, Take it off from the stove and serve with a dollop of butter/ghee and any playa you like.

Cluster beans/Jawali kai kuttu playa Typically Rotti is served with this authentic Palya which is very healthy and delicious..This dish can be made both dry as well as a gravy version.

You need:
2 cups of cleaned jawali kai/chikkadikai/cluster beans

Grind together
with ¼ cup water
1tsps besan
½ cup coconut
1 tsp jeera
A pinch o hing
4-5 green chillies
Seasoning: 1tbsp oil, mustard seeds, hing, curry leaves

Method: Typically kuttu playa is made by pounding the raw beans till its broken and mushy. But we can drop it in a mixer or a food processor and pulse it for a few secons to do the same process. Microwave this mixture for 7mins with very little water till the beans are cooked

Take a Kadai and add all the seasonins in the oil. Now add the ground paste and fry for 3-4mins till all the besan cooks well. If you need a gravy version you can add water at this point or else, add the cooked mushy beans, add salt and mix well for 2-3minutes and serve. This can also be eaten with rice or chapatti.

Akki Shavige / Spicy Rice Noodles/ Sarsvathulu

“Akki Shavige” is a delicacy anywhere in Karnataka. People make this in many ways and no matter what spices you use, it tastes excellent. To make the Shavige itself is a big process but worth it. This is another favorite Udupi Tiffin generally served throughout the year. This dish is more special to me since it is unique from the regular Akki Shavige (Spiced Rice Noodles) and I am a big peanut fan... Try this simple dish and you will not be disappointed. It is Spicy, savoury, sweet and tangy..

You need:
2 to 2.5 cups boiled rice noodles (you can use the instant rice noodles if you wish)
1 chopped green pepper/capsicum
2 Serrano peppers chopped (you can use 5-6 green chillies instead)
1 medium onion chopped ( I prefer white or yellow onion for this one)
½ cup roasted coarse ground unsalted peanuts (Again use the store brought roasted peanuts if u wish, they taste equally great)
2 tsps Menthyada hittu (this is a spiced powder generally made by roasting different dals together and grinding it) –If you don’t have this, you may use the regular besan with a pinch of red chilly powder mixed in it.
Juice of a lime

For seasoning:
1tbsp oil (mix peanut oil or olive oil with coconut oil if u prefer for more flavor), 1tsp mustard, 1tsp jeera, 1tsp urad dal, 2tsp channa dal, a pinch of turmeric, 1/4tsp hing and a sprig of curry leaves.

Method:

In a kadai, heat oil and add mustard seeds. When it splutters add the rest of the seasonings and fry for a minute. Now when the dals turn slightly golden, add the green chillies and add onions immediately. Fry for a minute or 2 till they are translucent. We do not want to caramelize the onions. Now add the green pepper and fry for 3minutes till it gets slightly soft. To this add the besan or the menthyada hittu and mix well. Now add the peanut powder, mix well and cover the kadai with a lid. After 3minutes, mix everything well, add salt and now switch of the stove. Add the boiled noodles and make sure you mix very well. This is the most important step. Finally when all the noodles are coated with this peanut mixture, add lime juice and serve..

Traditionally this can be had with coconut chutney but tastes equally good standalone..

Enjoy & Let me know your comments..

Majjige Huli

Majjige Huli it is....
A typical south indian meal includes Majjige Huli which is a tangy curry made with curd & ground channa dal(kadlebele)..This is very similar to the Gujarathi Kadhi which again has curd and chick pea flour.. It takes in water based veggies like cucumber, white pumpkin, squash or snake guard.. Okra is an excellent vegetable for Majjige Huli as well. Here is a East Karnataka version which takes a unique vegetable (rather a leaf) which is the "Taro Leaf" which is also called Colocasia/Patra/Kesuvu/Chamaaku..
My vegetable garden this summer gave me fresh Taro plants with bright green tender leaves and I couldnt wait to make this Karnataka speciality..

You need:
3-4 tender Taro leaves
2tbsps besan
1/2 cup fresh grated coconut (use frozen coconut if available)
3 dried red chillies, 2 green chillies
4-5 strands of coriender leaves /cilantro
1/4tsp black pepper
1/2tsp jeera
1.5cups curd/yogurt

Grind all the above ingrediants except the taro leaves..

For tadka: 2tsp oil (use coconut oil if you like since this gives a very unique flavour), 2 small cinnamon sticks, 1tsp mustard, 1tsp jeera, a strand of curry leaves and hing..

To make:
clean the Taro leaves under running water. Chop the leaves into very thin filaments. In a pan, heat oil. To this add hing, mustard seeds till they crackle. Now add jeera, curry leaves and cinnamon sticks and mix for a minute. To this add the Taro leaf filaments and fry them for 3-4 minutes till the leaves turn dark green and cook well. Now add the ground paste and mix well. Close the lid for 2minutes till the flavours incorporate. Now finally add well beaten curd and salt and mix well. Turn off the heat..
Serve this with any rice dish or roti...