Hitikbele or Avarekalu Saaru is the most popular dish prepared in Bangalore & Mysore & will be very tasty during the avarekalu sesson. During this period You can find this in every dishes like vegetable pulav, upma, Akki roti and also is served with idlis, poori and good combination with variety of dishes.
Avare Kaalu should be soaked for about 10 hours(usually soaked previous night) and remove the outer skin of every kaalu, its time consuming but it will be fun as every family member from childrens to elders join and help.
Preparation time – 30 minutes
Serves – 5
- 1 big cup avare bele(Val or flat beans)
- Oil for tampering
- 1 tspn mustard
- Few curry leaves
Ingredients for the masala paste
- 1 cup coconut
- 2 onions(fry onions in little oil till it turns slightly brown)
- 1 inch ginger
- 2 cloves
- 1 inch cinnamon
- 2 tspn Danya powder
- 1 tspn red chilli powder
- Few coriander strands
Heat oil in a pan and add mustard, when it starts popping add curry leaves.Now add the ground paste and
water required for the sambar consistency and allow to boil. When it starts boiling add avarebele/ val / flat
beans, salt to taste and allow to boil till the val / avarebele is completely cooked and hitikavare saaru or val
sambar is ready. Serve hot with steaming rice, poori, dosa or chapati..