Hitikida avarekalu saaru or hisukida avarekai saru recipe explained with step by step pictures. This is a very easy and tasty sambar or gravy recipe prepared using avarekalu or hyacinth beans. Hitikida avarekalu saru or hithakavare kalu saaru is served as an accompaniment with ragi mudde or rice. This tasty gravy recipe is very popular in Bangalore, Mysore, Mandya, Hassan, Tumkur and Kolar region of Karnataka. I have used rasam powder in this recipe. Which you can replace by sambar powder or (red chili powder + Dhaniya powder).
Coming to the name "hitikida or hisukida or siluksida" means pinched and mashed. The beans are pinched and mashed between the thumb and forefinger to remove the outer cover. I love this avarekai or hyacinth beans and I was waiting for the avarekai season. Avarekai or avarekalu is used in curries, rottis, upmas, stir fry, sweets and savory preparations.
You need to remove the outer cover of the beans to prepare this saaru or gravy, which is a time consuming work. But it is worth doing it. I have a lot to write about this avarekai or avarekalu. I will write it in the next post. Coming to the recipe, this recipe is shared by my dear friend Sushma, who lives in Mysore.
Generally Karanataka means people will think of Udupi sambar, Udupi rasam or Udupi cuisine. But I feel these recipes are equally tasty and more healthy as compared to udupi cuisine. Even though basically we follow udupi cuisine in my family or in our community. Any way do give a try and let me have your feedbacks.
Preparation time: 5 hours
Cooking time: 30 min
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