Wednesday, September 9, 2015

Field Beans & Cucumber Curry.

Field Bean/Avaekai and Coloured Curcumber/ Mangalore Southekai curry is a side dish. Avare kai/ field beans is used lavishly here in Bangalore and around. You can get this field beans in any time of the year in Bangalore. Jayanagar 4th T block is very famous in selling this Avarekai/Field beans. You can even get the ready beans to cook. (They remove the outer part and keep the seeds separately to sell. One more thing I have noticed that, they even remove the outer layer from field bean and sell the soft seed. This seed is known as Chitak Avare, means squeezed seeds.These seeds are used for deep frying and rasam. It will be very very tasty.

 Lets see some benefits of eating Toor Dal in our diet.
Toor dal is also called as tur dal, tuvar dal or arhar dal. It is an excellent source of carbohydrates and provide energy to our body. It also contain many of the nutrients, like protein, fat and fiber. It has minerals like iron, calcium, magnesium, potassium and B Vitamins. It has high dietary fiber. low saturated fat and cholesterol free. Toor  dal is an excellent source of folic acid and vitamins and good for pregnant women.
This Field Beans & Cucumber Curry has no onions or no garlic and easy to prepare.
I have used , toor dal, field beans/avarekai, green chilly and some spices.
Lets see the recipe now.

Things Needed :

 To cook
Field Beans/Avarekai : 1 Cup
Toor Dal : 1/2 Cup
Mangalore Cucumber : 1/2 (medium size )
Green Chilly : 2 to 3
Rasam Powder : 1 Tablespoon
 To Add :
Raw Mango Grated : 2 to 3 Tablespoons
Ginger : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Salt to taste :
Coconut : 2 Tablespoon (Optional).
Coriander leaves
For  Seasoning :
Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh :  a little

Curry Leaves : 1 Handful
Coriander leaves : 1 Tablespoon 

Method :

1. Wash and cook Toor dal and field beans/avarekai together . (Pressure cook)
2.  Wash and cut mangalore southekai/cucumber and coriander leaves into small pieces. Wash and cut green chilly in to big pieces. (1into 2).
3. Grate coconut, raw mango and ginger. (wash and remove the outer skin and wash it again before grating).
4. Now keep a pan on the fire. Put cooked mangalore southekai/cucumber, cooked dal and field beans.
5. Add grated raw mango and ginger.. Add little turmeric powder. Add cut green chilly, methi seeds (raw) and salt. Mix it well.
6. Let it cook nicely for 2 to 3 minutes. Add rasam powder and cook again for 5 minutes.
7. Shift the ready field beans/avarekai and Mangalore Cucumber/southekai curry in to a serving bowl.
8. Add mustard, urid dal splutter with curry leaves and ingh.
9. Add coconut gratings and coriander leaves on the top.
10. Serve with Hot plain rice or chapati.

Note :

Adding methi seeds help to reduce the acidity and cholesterol content in the curry. You can adjust the curry according to your need. (thick or little more liquid by adding little water). Adjust the salt according to your taste. Adding garlic or onion is optional. You can also add 1/2 a teaspoon of garam masala. Adding a tablespoon of fresh ghee adds to the taste. (optional). You can use any other legume (kalu/beans) instead of field beans.Adding more or less chilly is optional.
Time : 30 minutes
Serves : 4 to 5


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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