Avarekalu Methi Pulao Recipe – Authentic Indian Flat Bean & Fenugreek Rice

Last Updated on 5 months ago by Neha Deshmukh

Avarekalu Methi Pulao Recipe – Authentic Indian Flat Bean & Fenugreek Rice

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? Especially when it’s packed with seasonal goodness! This Avarekalu Methi Pulao is a dish I grew up with, and it always reminds me of my grandmother’s kitchen. It’s a beautiful blend of flavors – earthy flat beans, fragrant fenugreek, and perfectly cooked rice – all coming together in one delightful meal. I first made this on my own when I was craving a taste of home, and it instantly transported me back. I’m so excited to share this authentic recipe with you!

Why You’ll Love This Recipe

This Avarekalu Methi Pulao isn’t just delicious; it’s also wonderfully wholesome. It’s a fantastic way to incorporate seasonal vegetables into your diet. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a one-pot wonder that’s perfect for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to create this flavorful pulao:

• ½ cup Avarekalu (Flat beans/Mochakottai)
• ¼ cup Methi leaves (Fenugreek leaves)
• 1 cup Sona Masoori raw rice (approx. 180g)
• 2 tbsp + 1 tsp Cooking oil + Ghee
• 1 no Bay leaf
• 1 Big onion (approx. 150g)
• 2 cups Water (approx. 480ml)
• 2 tbsp Grated coconut (approx. 20g)
• 3-4 nos Green chillies
• 2 inch Cinnamon stick
• 3 nos Cloves
• 2 nos Cardamom
• ½ Big onion (approx. 75g)
• 3 sprigs Coriander leaves
• ⅛ tsp Turmeric powder (approx. 0.5g)
• 1 small piece Ginger (approx. 10g)
• 5 nos Garlic cloves

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Avarekalu (Flat Beans/Mochakottai) – A Seasonal Delight

Avarekalu is a winter vegetable, and it’s truly special. You’ll find it fresh in markets during the cooler months. Don’t bother trying to remove the skins – they’re perfectly edible and add a lovely texture!

Methi (Fenugreek Leaves) – Flavor and Aroma

Methi leaves have a slightly bitter, yet incredibly fragrant flavor. They’re packed with nutrients too! If you’re not a fan of the bitterness, blanching them briefly can help mellow it out.

Sona Masoori Rice – The Perfect Grain for Pulao

Sona Masoori is a medium-grain rice that’s widely used in South Indian cooking. It cooks up fluffy and absorbs flavors beautifully. Basmati rice can be used as a substitute, but the texture will be slightly different.

Spices – A South Indian Blend

The combination of cinnamon, cloves, and cardamom creates a warm, aromatic base for the pulao. Feel free to adjust the quantities to your liking.

Ghee – The Traditional Touch

Ghee adds a richness and depth of flavor that’s simply unmatched. While you can use oil alone, a little ghee really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the methi leaves. Rinse the avarekalu – no need to peel them, just give them a good wash. Soak the rice in water for about 15 minutes. This helps it cook evenly.
2. Now, let’s make the masala paste. Blend the grated coconut, green chillies, cinnamon, cloves, cardamom, half an onion, coriander leaves, turmeric, ginger, and garlic with a little water until you have a smooth paste.
3. Heat the oil and ghee in a pressure cooker over medium heat. Add the bay leaf and let it sizzle for a few seconds.
4. Add the chopped onion and sauté until it turns translucent. Then, toss in the methi leaves and avarekalu and cook for a couple of minutes.
5. Pour in the ground masala paste and cook until the raw aroma disappears – about 5-7 minutes. Stir frequently to prevent sticking.
6. Drain the soaked rice and add it to the cooker along with the water and salt. Give everything a good stir.
7. Close the lid of the pressure cooker and cook on low heat for 1 whistle. Once the whistle blows, let the pressure release naturally. Don’t rush this part!
8. Finally, fluff the pulao gently with a fork and serve hot with a side of onion raita.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Adjust the amount of green chillies to control the spice level.
• If you don’t have a pressure cooker, you can make this in a pot on the stovetop. Just increase the cooking time and add a little more water.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the number of green chillies for a milder flavor, or add a pinch of red chilli powder for extra heat.
• Festival Adaptation (Ugadi/Makara Sankranti): My aunt always adds a handful of grated carrots and beetroot to this pulao during Ugadi for a vibrant and festive touch.

Serving Suggestions

This Avarekalu Methi Pulao is delicious on its own, but it’s even better with a side of:

• Onion Raita
• Plain Yogurt
• Papadums
• A simple vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Avarekalu and where can I find it?

Avarekalu, also known as flat beans or mochakottai, is a seasonal legume popular in South India. You’ll typically find it in local markets during the winter months.

Can I use frozen methi leaves instead of fresh?

Yes, you can! If using frozen methi leaves, thaw them completely and squeeze out any excess water before adding them to the pulao.

What type of rice is best for this pulao?

Sona Masoori rice is the traditional choice, but you can also use Basmati rice.

Can this be made in an Instant Pot?

Absolutely! Use the “Rice” setting on your Instant Pot and adjust the cooking time according to the manufacturer’s instructions.

How can I adjust the spice level of this dish?

Simply adjust the number of green chillies you use. You can also add a pinch of red chilli powder for extra heat.