Chitranna With Avarekalu, Lemon Rice With Field Beans

          Today's post is another simple and delicious dish with Avarekalu/Field Beans which is in season right now, it's a slight variation to the regular Chitranna or Karnataka Style Lemon Rice. We add some avarekalu to the rice and hence the name, Chitranna With Avarekalu, you'll find this in many of the shops serving Chitranna here. It's a very simple and filling dish, the avarekalu makes it more nutritious and filling and also tasty at the same time, serve it with some potato fry for a delicious meal..


Need To Have

• Raw Rice/Pachai Arisi - 1 cup
• Hitikida Avarekalu/Peeled Field Beans - 1 + 1/4 cup
• Raw Peanuts - 2 tablespoon
• Chana Dal/Bengal Gram - 2 teaspoons
• Urad Dal/Husked Black Gram - 1 teaspoon
• Mustard Seeds - 1 teaspoon
• Asafoetida - 1/2 teaspoon
• Dried Red Chilly - 1, broken into halves
• Onion - 2 small, chopped
• Turmeric Powder - 1/4 teaspoon
• Curry Leaves - 15
• Grated Coconut - 2 tablespoons
• Chopped Coriander - 1/4 cup
• Lemon Juice - 2 tablespoons or as needed
• Salt to taste

To Grind

• Grated Coconut - 2 tablespoons
• Ginger - 1" piece, chopped
• Green Chilly - 1 chopped

Method

          Cook the rice, cool and keep. Cook the hitikida avarekalu with little water and salt till soft to the bite, remove and keep. Check here for how to prepare the Avarekalu Beans for cooking.

          Grind together all the ingredients given under ' to grind ' into a coarse mixture and keep.

          Heat some oil, add the peanuts, chana dal, urad dal and mustard seeds, when the seeds start sputtering and the peanuts and dals are roasted, add the asafoetida, red chilly, mix, then add the onions and curry leaves and saute till the onions turn translucent.

         Now add the turmeric powder, cooked avarekalu and the ground  mixture, salt and mix for 3 to 4 minutes. Then mix in the grated coconut, coriander and lemon juice and switch off. Finally add the cooked rice and mix it well, check for salt and if needed, add more salt and lemon juice.

Note
Whichever rice you use, cook it perfectly, the grains should be separate and not mushy.
Depending on the sourness of the lemon, you might need more or less lemon juice.