Veg gravy varieties

South Indian veg curries

Avarekalu Gashi

Avarekalu or lilva or hyacinth or field beans is popularly used in cuisine of Karnataka. There are many dishes you can prepare with avarekalu and many reasons to love it!

For those who do not find this ‘bean’ very exciting I urge you to still go ahead and pick it up. Try out this gashi which is a family recipe. The avarekalu is simmered in freshly grated coconut masala. The marriage of avarekalu with minimum spices and some tamarind for that tang makes it a very comforting dish. 

The gashi tastes good with either rice or chapathis or even with raagi mudde.

Avare 1

Avare 3

 

Life seems to be passing by too quickly and hence it is more important to live in the present and spend time with your loved ones, doing things you enjoy. And also you need to hurry up and get a batch of avarekalu before the season comes to an end!

And if we do not make time to do our favourite things, you will never get around to do them in the near future as well. Time will pass you by and your life would just turn robotic.

Avare gashi 1

Avarekalu Gashi
Serves 5
Avarekalu or Field beans cooked in coconut gravy
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Ingredients
  1. 1 cup avarekalu (field/ hyacint beans)
  2. 1 potato
  3. 1 onion
  4. 2 cloves garlic
  5. few curry leaves
  6. 3 tbsp coriander leaves
Paste
  1. 1/2 coconut
  2. 1" ginger
  3. 2-4 cloves garlic
  4. 1" cinnamon
  5. 4 cloves
  6. 1 large tomato
  7. 1 large onion
  8. 3-6 dry red chilli (or 1 tsp red chilli powder)
  9. 1/4 tsp turmeric powder
Instructions
  1. Wash avarekalu. Peel and cube potato. Slice/ chop onions. Peel and chop garlic.
  2. In a pressure cooker heat oil. Add onion, garlic and curry leaves. Fry till onions are translucent.
  3. Add paste and fry till raw smell goes.
  4. Add avarekalu, potato, coriander leaves, salt, water as required. Close and cook up to 1 whistle.
  5. Serve hot with rice, akki rotti, dosa, chapathis, ragi mudde.
Notes
  1. 1. You can add a small piece tamarind when grinding paste.
  2. 2. You could first fry the paste ingredients (except coconut) in 2 tsp oil till aromatic. Last add coconut and switch off flame. Cool and grind.
  3. 3. You could cook avarekalu separately and then mix with seasonings and masala and simmer.
  4. 4. For thickness you can add 2 tbsp avarekalu when you grind paste.
  5. 5. You could also add 2 tsp coriander seeds and 1/2 tsp cumin seeds for paste.
Prathi Ruchi Recipes http://prathiruchi.com/recipes/
Avare gashi 2

Pepper Curry, to soothe the frozen soul…

 

“In the depth of winter I finally learned there was in me an INVINCIBLE summer.”

~Albert Camus

The night was cold and seemed to drag on endlessly. The moon had curled up and hidden itself in the darkness of the sky. The cold winter creeping in showed no mercy on her. As she lay on her bed, staring out into the star-less sky, she could envision days ahead filled only with more darkness and frigidness from the harsh winter. Oh, where had the summer gone? When would spring come alive once again to fill her world with sweet scented roses? The night seemed to hold no promise of better days. The cold winds blowing in through the window held no signs of hope and compassion. The howling wind seemed to mock at her, laugh at the state she was in. She got up and shut the window to keep out the hopelessness of that night. 

 

Pepper curry 1 E

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Potato & Peas Gashi

They say small towns are devoid of thrilling events. Like my native place. The place were I spent many a vacations in. Here the time  stands still. The nights are dark and  peaceful with the silence broken only by the fireflies. A blanket of calmness covers the whole town. It was a place we ran too whenever we craved to calm then frenzied mind. I am talking about my ancestors village. It is a village untouched by noise, pollution and all the characteristics of a modern town. It is a village of simple living, unity and hospitality. To me it is a prosperous. It is a place rich in humanity, love for neighbors, fresh air, cool breeze, plentiful of shade under the big trees. Flower blooms merrily  The golden sunlight fills the entire village with warmth during the day and the with silvery light during the night. Sunrise and sunset are an everyday sight, something that is not visible in big cities.

sunrise

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Kerala Avial

 
 
Avial,  a very  popular Kerala dish of mixed locally grown vegetables in a coconut based gravy finished off with some curd. The gravy is laced with flavors of cumin and green chillies and this dish is commonly relished in Kerala households during festival of Onam. Curd gives a nice, mouthwatering tartness to the dish. And how can I forget the aromatic undertones of curry leaves, a predominant herb in a South Indian dish!
 
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During my school days I would always fuss over Avial being present on the menu. I detested it back then. Found nothing overly special about it. And then one day having run out of the very many excuses to avoid eating it, I finally decided to face it. I poured it over warm steamed rice. The first aroma that caught my attention was of coconut. Coconut coated the very many vegetables present! On tasting the rest of the flavors became evident, of cumin and curry leaves and medley of flavors of all the vegetables.
 
By the end of the meal I finally grasped the essence of its popularity – goodness of all vegetables in a mildly flavored yet healthy curry, abundance of coconut that reminds me flavors of home and childhood. I no more found any reasons to hate it. For the dish had it all that it takes to categorize it under ‘comforting’ food – mild, simple, unpretentious. I learnt how such an ‘unassuming’ dish could be soul filling too.  And that is the story behind how I befriended the humble avial and the relation has been going strong since then. 🙂

Badane Ennegai

eggplants is spicy tamarind sauce…..

A gravy dish that is popular in North Karnataka and is a perfect accompaniment to Jola Rottis (jowar flour flatbread) or even chapathis. The main ingredients of the sauce are tamarind, peanuts and coconut. Blend of few other spices make this dish lip smacking! Keep it slightly on the spicier side as is the authentic version.

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Badane Ennegai

eggplants is spicy tamarind sauce…..

A gravy dish that is popular in North Karnataka and is a perfect accompaniment to Jola Rottis (jowar flour flatbread) or even chapathis. The main ingredients of the sauce are tamarind, peanuts and coconut. Blend of few other spices make this dish lip smacking! Keep it slightly on the spicier side as is the authentic version.

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Tip of the Week
Eating Bananas can help fight depression.
Food Facts
Nachos, the Mexican dish, were invented in 1943 by a guy named ‘Ignacio Nacho Anaya’. The original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalapeno peppers.