Avarekai Tatte Idli

Avarekai is most popular breakfast from karnataka. Makes during winter season. I already mentioned Avarekai is a Indian Lilva Beans (surti papdi) available only in winter season in south. It's very tasty and yummy breakfast/thindi.

Prep Time : 2 Mins + 8 + 4hrs batter time

Cook Time : 10 Mins

Ingredients for Idli

  • Idli Arshi / Idli Rice / Idli Akki - 1 & 1/2 cup
  • Uraddal / Ulthuparppu/ Udhinabele - 1 cup
  • Sea salt / Rock salt - to taste  (1/2 tsp)
  • Avarekai kalu / Lima beans - cooked 1 cup
  • Soak the idli rice and Uraddal in a water about 4 hrs in a separate bowls
  • After 4 hrs drain all the water and add into wetgrinder first rice add 1 cup of water and grind into a smooth batter (use mixer if grinder not available)
  • Then transfer into a bowl then add uraddal with 1/2 cup of water grind into smooth batter 
  • Transfer into rice batter bowl mix thoroughly both if need add 1/4 cup of water, add salt stir and cover the lid  
  • In the mean time cook the avarekai (lima beans) place it inthe pressure cooker add 1/2 cup of water with little pinch of salt wait until 2 whistle. Switch off the flame wait for cool down the cooker then drain all the water and add only avarekai(beans) to the idli batter stir once and close the lid for fermentation about 8 hrs. (do it in the night itself) 
  • Next day morning add  enough water in a pressure cooker and heat on allow to boil water
  • Take a plate idli stand (Tatte Idli stand) rub with little oil and pour the batter in each plate (tatte) and place it in the pressure cooker and close the lid ( do not put weight) cook for 10 mins. Check the idlies using wet finger if it not sticky then idli is done or leave for another 5 mins to cook
  • Remove and wait for little cool. Then take out gently all sides using spoon serve with coconut chutney or pickle. 
Note : if you do not tatte stand (Idli plate stand) use regular round idli stand. 

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Chum Chum / Champakali / Chom Chom

Chum Chum or Champakali / ChomChom it is one and the same called different names in different states. This is traditional Bengali sweet. It comes varietyof colors and also garnish. It is all time my favorite sweet.


  • Milk - 1 ltr 
  • Lemon / Lime juice - 4 tbsp
  • Yellow foodcolor  - 2 drops
  • Maida flour - a pinch
  • Corn flour or rice flour - a pinch
  • Dry cherries - 10 no , cut into half
  • Kova - 4 tbsp
  • Cardamom powder - 1/4 tsp + sugar - 1 tsp
  • Sugar - 3 cups
  • Water - 1 cup
  1. Boil the milk into the saucepan. Switch off the flame then after few mins add lemon juice stir once. Wait for 10 mins. The milk should be curdle. If it not completely separate wait for another 5 mins
  2. After 10-15 mins take a colander on top of spread muslin cloth or cheese cloth or anyother cloth for straining Pour the curdle milk into the strainer carefully then gather all sides of cloth squeeze gently to remove excess water/whey 
  3. Tightly tie the cloth and put it on the counter table place some heavy weight thing. ( I have used Castiron pot) press for 15 mins
  4. Meanwhile take a pressure cooker or heavy bottom pan (i used pressure cooker for quicker version) add sugar and water mix together and make sugar syrup  over a low flame
  5. After set for paneer crumble and sieve well till soft using palm for about 5 mins
  6. Then add color , sprinkle maida flour, cornflour or rice flour (i used cornflour) mix together 
  7. Make a small size of oval shape and place it inthe sugar syrup close the cooker lid and put weight wait for one whistle and turn very low flame for 5 mins then turn off 
  8. If you are using pan place all the panner into sugar syrup close the lid and cook for 15-20 mins
  9. Take out the cooker lid and let them little cool 
  10. In a bowl grate kova add cardamom powder and sugar and mix together fry till melt in a small pan or use microwave for faster
  11. Take each chum chum cut inthe middle place the spoon full of kova mixture and top of cheery
  12. Repeat the same process and serve 

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Bittergourd curry / Hagalkayi Gojju / Pagalkayi Gojj

Gojju call it in kannada. It's a type of curry with thick gravy. This makes only selected veggies. Not suit for all vegetables. There are 2 methods of gojju one is simple and second one is grinded masala.

Prep Time : 15 Mins
Cook Time : 5 - 8 Mins

  • Pagalkayi / Hagalkayi / Bitter gourd- 1/2 kg
  • Puli / Tamarind paste - 1/2 tsp or Tamarind ras /juice - 2 tsp
  • Velly/ Jaggery / Bella   - a small piece 
  • Salt to taste
  • Karvappale / Curryleaves - few
  • Grated coconut / Thenga / Thenginaturi - 1/4 cup
  • Oil - 2 tbsp
  • Mustard seeds / sasive / kadag - 1/2 tsp
  • Menthyu / Menthya / Fenugreekseeds - 1 tsp
  • Dhaniya /Coiranderseeds - 1/2 tsp
  • Malaka / Kempumensinakayi /Red chillies  - 2-4 ( i have used Byadagi Chillies)
  • Uluthuparppu / Udhinabele / Blackgram  - 1 tsp
  • Asafoetida / Hing / Peryangayum - 1/4 tsp

For masala Method
  1. Wash and cut into lengthwise remove seeds and chop into small pieces keep aside
  2. Heat the pan fry (Roast) all masala ingredients except hing one by one and keep aside
  3. Grind the coconut and roasted ingredients , hing and add little water grind into a smooth paste and keep aside
  4. Heat oil add mustard seeds allow to splutter then add Pagalkayi /Bittergourd and curry leaves fry till tender on low flame
  5. Add 1/2 cup of water then add tamarind, jaggery and salt cook bittergourd on a low flame untill tender
  6. Add masala and little water,  boil simmer for another few mins. Remove from the flame
  7. Serve hot with rice
| Copyright © Malas - Kitchen 2016 | | All rights reserved