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5 Jan 2015

Split Val beans mixture / Hitakida avarekalu mixture
















Ingredients:


Content
Quantity
Comment
Hitakida avarekalu / Peeled Val beans
1 cup

Peanuts
¼ cup

Salt
To taste

Oil
For deep frying

Sugar
¼ tsp

Copra
¼ cup (10-15 pieces)
Thinly sliced
1-2 tsp

Chilli powder
1 tsp
Adjust according to your taste
Jeera
1 tsp

Mustard
1 tsp

Curry leaves
1 sprig

Dried red chillies
2-3 broken

Hing / Asafoetida
¼ tsp


Method:

Spread the val beans on a paper or cloth and dry in shade for 24 hours.




Heat oil in a heavy bottom pan on medium flame. Once hot, fry the split val beans in batches till golden brown. Drain excess oil using an absorbent paper or tissue. Fry the peanuts and drain on an absorbent paper to remove excess oil. Fry the copra and drain. After 5 minutes, mix all the fried items in a bowl. Add salt, chilli powder, jeera powder, sugar and mix well.











Heat 2 tbsp of oil in a separate small pan. Add the mustard. Once it starts popping, add jeera, curry leaves, dried red chillies, hing and temper the mixture. Mix well and set aside for 30 minutes.




Serve with any dish of your choice or just as a snack.

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2 comments:

  1. You have mentioned water to cook. So should we cook the val beans before frying them or just the soaked and peeled val beans should be fried?

    ReplyDelete
  2. Sorry for that part...just fry the peeled, soaked and dried val beans...it has been updated now...

    ReplyDelete