Avarekalu Rava Recipe- Authentic Hyacinth Bean Semolina Dish

Last Updated on 6 months ago by Neha Deshmukh

Avarekalu Rava Recipe: Authentic Hyacinth Bean Semolina Dish

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Avarekalu Rava. It’s a wonderfully comforting dish from Karnataka, and one I grew up enjoying, especially during the Avarekalu season. It’s a beautiful blend of textures and flavours, and honestly, it’s easier to make than you might think! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Avarekalu Rava isn’t just delicious; it’s a little slice of Karnataka cuisine. It’s a fantastic way to enjoy the unique flavour of hyacinth beans (avarekalu), and the semolina adds a lovely, slightly nutty texture. Plus, it’s a relatively quick dish – perfect for a weeknight meal or a festive brunch. You’ll love how the simple ingredients come together to create something truly special.

Ingredients

Here’s what you’ll need to make this delightful Avarekalu Rava:

• 1 cup Bombay rava / Coarse semolina
• ½ cup Cooked Avarekalu / Hyacinth beans
• 1 Big onion
• 2 Green chilli
• 1 inch piece Ginger
• Few Curry leaves
• to garnish Coriander leaves
• 2 tbsp Grated coconut
• 1 tbsp Ghee
• as needed Salt
• 3.5 cups Water
• few drops Lemon juice (optional)
• 1 tbsp Cooking oil (for roasting rava)
• 2 tbsp Cooking oil (for tempering)
• ½ tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Chana dal
• ½ tsp Cumin seeds
• Few Cashew nuts

Ingredient Notes

Let’s talk ingredients! Avarekalu, or hyacinth beans, are seasonal – you’ll typically find them fresh during the winter months in India. They have a slightly sweet, earthy flavour and a unique, flat bean shape. If you can’t find fresh avarekalu, frozen ones work well too!

Now, about the rava. I prefer using Bombay rava for this recipe. It’s coarser than the fine semolina you might find elsewhere, giving the dish a lovely texture. If you can’t find Bombay rava, you can use coarse semolina, but avoid the very fine variety.

And finally, the ghee! Don’t skimp on the ghee, friends. It adds a richness and aroma that’s just essential to the flavour profile. It’s a little indulgence that makes all the difference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pressure cook the avarekalu with water for 2 whistles. Once cooled, drain them and set aside. This ensures they’re perfectly tender.
2. Next, heat 1 tbsp of oil in a pan and roast the rava for 4-5 minutes, until it smells fragrant and slightly golden. Keep stirring to prevent burning! Transfer it to a plate to cool.
3. In the same pan, add 2 tbsp of oil and heat it up. Add the mustard seeds – when they splutter, add the urad dal, chana dal, cumin seeds, and cashews. Roast until everything is golden brown and smells amazing.
4. Now, add the chopped onion, green chilli, ginger, and curry leaves. Sauté until the onions turn translucent and beautifully softened.
5. Add the cooked avarekalu and sauté for another 1-2 minutes, letting the flavours mingle.
6. Add the roasted rava and salt. Mix everything well to combine. Turn off the heat.
7. Separately, boil the water. Now, carefully pour the boiling water into the rava mixture, stirring continuously to avoid any lumps. This is the key to a smooth texture!
8. Cook on low flame until all the water is absorbed. Once it’s thickened, add the grated coconut, coriander leaves, and a dollop of ghee. Cover the pan for about 5 minutes – this allows the flavours to meld beautifully.
9. Finally, fluff the Avarekalu Rava gently with a fork and serve it hot with your favourite coconut chutney!

Expert Tips

• Don’t overcrowd the pan when roasting the rava. Roast in batches if necessary.
• Be careful when adding the boiling water – it splatters!
• Adjust the amount of green chilli to your spice preference.
• Stirring constantly while adding the water is crucial to prevent lumps.

Variations

• Vegan Adaptation: Simply substitute the ghee with cooking oil. It won’t have quite the same flavour, but it will still be delicious!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your semolina is certified gluten-free.
• Spice Level Adjustment: If you like things a little spicier, add an extra green chilli or a pinch of red chilli powder. My friend, Priya, always adds a pinch of cayenne pepper!
• Festival Adaptations: This dish is often made during the Avarekalu season in Karnataka, especially during festivals like Sankranti. It’s a wonderful way to celebrate the harvest.

Serving Suggestions

Avarekalu Rava is fantastic on its own, but it’s even better with a side of creamy coconut chutney. You can also serve it with a dollop of yogurt or a sprinkle of papad. It makes a lovely breakfast, lunch, or dinner!

Storage Instructions

Leftover Avarekalu Rava can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore its moisture.

FAQs

1. What is Avarekalu and where can I find it?

Avarekalu, or hyacinth beans, are a type of bean popular in South Indian cuisine, especially in Karnataka. They’re seasonal, typically available during the winter months. You can find them in Indian grocery stores or farmers’ markets during the season. Frozen avarekalu are a good substitute when fresh ones aren’t available.

2. Can I use a different type of semolina for this recipe?

While I recommend Bombay rava for the best texture, you can use coarse semolina as a substitute. Avoid using very fine semolina, as it will result in a different texture.

3. How do I know when the rava is roasted properly?

The rava is roasted properly when it turns slightly golden and emits a fragrant, nutty aroma. Be careful not to burn it!

4. Can this dish be made ahead of time?

While it’s best enjoyed fresh, you can prepare the avarekalu and roast the rava ahead of time. Store them separately and assemble the dish just before serving.

5. What is the best way to cook Avarekalu/Hyacinth Beans if I don’t have a pressure cooker?

You can boil the avarekalu in a pot with enough water to cover them until they are tender. This will take about 30-40 minutes.

6. Can I add vegetables other than Avarekalu?

Absolutely! You can add other vegetables like peas, carrots, or beans to this recipe. Just adjust the cooking time accordingly.

Enjoy making this Avarekalu Rava! I hope it brings a little bit of Karnataka sunshine to your kitchen. Let me know how it turns out in the comments below!