Bengaluru got it's name from this bean! It is the life and soul of that city! "Benda kaalu uuru" (Boiled beans' town!) became bengaluru :) That kind of sum's up the foodie in every Bangalorean ! It's just in our blood to be a foodie and love all that is connected to producing, making, eating and talking food.
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This wonderful kaalu (bean) is a protein package and was a seasonal one. It grew only during winters and was perfect to turn into spicy broths or eat it in piping hot rottis. No meal in the winter was complete without something being made from these. Even today, it is loved and savored. The only unfortunate thing is that, it is now available almost all through the year, thanks to all the "technology" in cultivation. That really saddens me because things that are supposed to be grown and eaten in a particular season must remain that way. For reasons not just that we wait the year round for those special months but also seasonal produce is best for the body and soul only during that season!
So typically, you should eat it anytime between November and March!
Here's a simple recipe that we love to make and eat!
For this you will need -
150 gms - Avarekaalu
1 tspn - Cumin Seeds
3-4 Nos - Green Chillies
2 tspns - Coriander Seeds
A handful of Coriander Leaves
3-4 tbspns - Grated Fresh Coconut
2 Nos - Medium Sized Onions
5-6 Pods - Garlic
1/2 tspn - Asfoetida (I've used the solid form here)
2 inch - Ginger
1 tspn - Turmeric Powder
6-7 Nos - Curry Leaves
2 tspns - Boiled Averekaalu
Salt as you desire
For the tempering -
1 tspn - Ghee
1 tspn - Mustard seeds
A few curry leaves
Method -
Boil the kaalu in a pressure cooker with a pinch of salt. Take the rest of the ingredients and two teaspoons of the boiled kaalu and grind to a fine paste.
Now add this paste to the boiled kaalu and some more salt after tasting. Give it one boil. Temper with ghee and crackled mustard seeds and curry leaves!
Serve hot on a bed of white fluffy rice!
.jpg)
This wonderful kaalu (bean) is a protein package and was a seasonal one. It grew only during winters and was perfect to turn into spicy broths or eat it in piping hot rottis. No meal in the winter was complete without something being made from these. Even today, it is loved and savored. The only unfortunate thing is that, it is now available almost all through the year, thanks to all the "technology" in cultivation. That really saddens me because things that are supposed to be grown and eaten in a particular season must remain that way. For reasons not just that we wait the year round for those special months but also seasonal produce is best for the body and soul only during that season!
So typically, you should eat it anytime between November and March!
Here's a simple recipe that we love to make and eat!
For this you will need -
150 gms - Avarekaalu
1 tspn - Cumin Seeds
3-4 Nos - Green Chillies
2 tspns - Coriander Seeds
A handful of Coriander Leaves
3-4 tbspns - Grated Fresh Coconut
2 Nos - Medium Sized Onions
5-6 Pods - Garlic
1/2 tspn - Asfoetida (I've used the solid form here)
2 inch - Ginger
1 tspn - Turmeric Powder
6-7 Nos - Curry Leaves
2 tspns - Boiled Averekaalu
Salt as you desire
For the tempering -
1 tspn - Ghee
1 tspn - Mustard seeds
A few curry leaves
Method -
Boil the kaalu in a pressure cooker with a pinch of salt. Take the rest of the ingredients and two teaspoons of the boiled kaalu and grind to a fine paste.
You can add a little water till you get this consistency.
Now add this paste to the boiled kaalu and some more salt after tasting. Give it one boil. Temper with ghee and crackled mustard seeds and curry leaves!
Serve hot on a bed of white fluffy rice!
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