Wednesday, December 14, 2016

Avarekalu Idlis, Field Beans Idlis

          Now, again, it's that season of the year, I am not talking about the holidays, it's the Avarekalu/ Field Beans season here in Bengaluru, every year we get them during the months of December and January. Last year I got a chance to go to the Avare Bele Mela at VV Puram and tasted so many dishes made with these seasonal beans. Coming home, I tried to reproduce some of the dishes at home. I had posted some of them last year itself, but some of them, I couldn't post then, so since the season has started now, I thought I can post them now. Today's post Avarekalu Idli is a simple dish that you can try out with these beans. I have used the regular idli batter to make these idlis, also refer my post Hitikida Avarekalu Saaru to see how to peel and prepare the beans, which is a two step process, first you remove the pods from the vegetable and then you peel the skin of the beans. These idlis came out very good and they taste great with sambar and coconut chutney..

Need To Have

  • Fermented Idli Batter - enough for 13 idlis
  • Avarekalu Beans/Field Beans/Hyacinth Beans - 1 cup
  • Green Chilly - 1, chopped finely
  • Dill Leaves - 2 tablespoon, chopped
  • Grated Coconut - 2 tablespoons
  • Curry Leaves - 6, chopped
  • Mustard Seeds - 1/2 teaspoon
  • Urad Dal/Husked Black Gram - 2 teaspoons
  • Asafoetida - 1/4 teaspoon
  • Salt to taste


          Measure the batter and keep and peel the avarekalu and keep, we will be using hitikida avarekalu ( peel the pods also, refer here ), cook the beans with a little salt and water, till tender, drain and keep. Heat some oil, add the mustard seeds and urad dal, when it starts sputtering, add the asfoetida, green chilly, curry leaves and saute for a minute.

          Add the cooked avarekalu beans and dill leaves and mix for 2 minutes, then add the grated coconut, check for salt and remove.

          Add this beans mixture to the idli batter and mix.

          Grease idli molds and heat water for steaming, pour the batter in the molds, steam it for 13 to 15 minutes, till the idlis are done. Let it cool for a couple of minutes, then slide a wet spoon around the edges and remove the idlis and serve.

Other dishes with Avarekalu Beans
Hitikida Avarekalu Saaru
Ammini Kozhukattai with Avarekalu Beans
Ragi Avarekalu Roti
Avarekalu Mixture

We take batter for 13 idlis, but after adding the beans, we can make about 16 idlis.
I have added only 2 tablespoons of chopped dill, since the flavor is strong and my husband is not a big fan of it, you can add a little more too, but don't skip it, it gives a unique flavor to these idlis.
For those of you in the US, can use frozen papdi lilva in the place of these beans.
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  1. Healthy and delicious...they really make a great breakfast.

  2. Wow they look so delicious, perfect for breakfast easy and the pics too

  3. Perfectly made, great use of the beans in season.

  4. Idlis are so colorful and good use of seasonal veggies..

  5. look so inviting and colourful!! interesting recipe..