Avarekalu Spicy Mixture

Mysuru specialty tea/coffee time spicy mixture. Made out of Avarekai | Avarekalu | Hyacinth Bean | Flat Beans. This is only available during winter season. Prepare this and keep it for months.





Prep Time : 1 day

Cook Time : 30 Mins

Ingredients

  • Avarekalu - 4 cups (Surti Lilva, Flat Beans)
  • Kobri churu / Dry coconut pieces - 1/2 cup
  • Kadlekai / Peanuts - 1/2 cup
  • Mensina pudi / Chilli powder - 2 tbsp
  • Salt to taste
  • Karibehuvu / Curry leaves - few
  • Hing / Asafoetida - 1/4 tsp
  • Oil (to deep fry) 
Preparation 
  1. Peel the avarekai and collect 4 cups  avarekalu. 
  2. Soak them into water for overnight. 
  3. After 5 hours, Remove the outer skin by pressing between your thumb finger(we call it as hitikidh)
  4. Dry them in big towel 
  5. Heat oil in a pan
  6. Slowly add avarekalu. Fry till fried on medium flame
  7. Then deep fry kadlekai, curry leaves & kobri
  8. Transfer into a big bowl.
  9. Sprinkle salt, chilli powder, hing, fried curry leaves. Mix well
  10. Once come down room temperature and have it with tea/coffee time. Store it in airtight jars

| Copyright © Malas - Kitchen 2023 | | All rights reserved

Iyengar Vangi Baath

Vangibaath is basically a rice dish in Mysuru, Karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). I was surprised I got green eggplant in our nearest Indian market and I had bought lot of tender badnekayi. Made out of our Sunday brunch from our Iyengar dish.


Prep Time : 20 Mins
Cook Time : 20 Mins
Yield - 4 ppl

Ingredients

  • Green Brinjal / Karthirikayi / Badnekayi - 12 
  • Yengai powder - 4 tbsp
  • Oil - 1/4 Cup
  • White Rice - 2 cups (Cooked)
  • Asafoetida/Perungayam - 1/4 tsp
  • Karvappale / Curry leaves - 2 stalk
  • Kobri / Dry coconut grated - 2 tbsp
  • Tamarind paste / Puli Rasu - 2 tbsp(adjust as per your sour taste)
  • Jaggery / Vellu - 1 tsp, grated
  • Salt to taste
  • Groundnuts / Kadlekayi - 2 tbsp
  • Mustard seeds / Kadag - 1/2 tsp
  • Lime juice / 

Instructions

  1. Cook white rice in the pressure cooker. (Use any kind of rice like sona masoori or basmati)
  2. Cut karthirikayi/brinjal make into 3 parts and then into length wise into 4 pieces. Place the cut pieces into bowl of water to avoid oxidation(dark color)
  3. Take a heavy bottom wide pan. Add oil
  4. Heat oil in a low flame add kadag allow to splutter. Add perungayam
  5. Add fresh karvappale
  6. Drain water and add karthirikayi into oil slowly
  7. Stir fry for few mins cook under low flame cover the lid for few mins
  8. After few mins stir fry sprinkle water and cover the lid and cook. Repeat the same process 2 more times cook until tender
  9. Add puli/tamarind then add velly/jaggery. Sauté 
  10. Add yengai pudi 4 tbsp heaped & salt mix the vangi. 
  11. Add cooked rice mix the vangi and rice together 
  12. Add dry coconut and lime juice
  13. Adjust the salt 
  14. Take a small pan add a table spoon of oil, the add groundnuts/kadlekayi fry till golden and pour into vangibaath 
  15. Mix well vangi baath rice 
  16. Serve hot with curds/yogurt
Note : Kadlekayi/groundnuts can be added lastly. Because it will be crunchy. My amma make this way.


| Copyright © Malas - Kitchen 2023 | | All rights reserved