2Large Onionsone for making paste and the other for curry
3-4Dried Red Chillies
A few Curry Leaves
Salt as required
Water as needed
Prevent your screen from going dark
In pressure cooker, cook the Avarekalu in some water for 4-5 whistles. Let the pressure drop before opening.
In a pan, add a teaspoon of oil. Add dried red chillies and coriander seeds. Fry for thirty secs. Add roughly chopped onion, garlic pods, ginger and fry for 2-3 mins. Add roughly chopped coriander leaves. Fry until the leaves are wilted. As the onions are cooked, remove from flame and let it cool.
In a blender, make this mixture as a paste with little or no water. Set aside.
In the same pan, heat 2 teaspoon of oil. Add mustard seeds and let them splutter. Add washed curry leaves, fry for 10secs. Add finely chopped onion and fry until translucent. Add finely chopped tomato and cook until mushy. Now add the prepared onion coriander paste and fry for 2 mins.
Add the cooked Avarekalu along with water. Add turmeric powder and the salt required. Reduce the flame to low and let it boil for 4-5 mins.
Meanwhile, make a paste of grated coconut, cinnamon and cloves with some water.
Add the prepared paste to the boiling saaru/curry. Add some water if required. Mix well. Check for salt and spiciness.
Let the Avarekalu Saaru boil for 2-3 mins or until it just begins to boil. Remove from heat.
Serve hot with rice and fryums or papad.
If the fresh avarekalu are soaked beforehand, the cooking time would be lesser.
The actual recipe calls for removing the skin of the beans, I did not do that and used the full beans without removing the skin.
If you prefer spicier version, add additional red chilli powder.
Add water as and when required if the curry is going too dry.
After adding coconut, if you keep boiling for long, the curry might look curdled. Let it just come to a boil and remove from flame.