AVARE KALU SOPPU KOOTU/MACHAI KAYI KOOTU/KOORAKU ANUMULA KOOTU/SURTI PAPDI CURRY

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Field bean season is drawing to a close. Every year in Bangalore's food street a variety of innovative avare kayi recipes are dished out. But honestly traditional avare dishes are unbeatable. One such dish is a Avare kayi chakkota soppu (field bean and amaranth) melogara/kootu.Tastes yum with steaming hot rice, a dollop of ghee and some happala and sandige (vathal/Indian chips)

Though I had prepared this dish long time back and uploaded the pictures, I was unable to complete the write up because of some sad turn of events in extended family. It is only when I prepared the same dish today for lunch I remembered and thought of posting the same.

Yes here we go.
  • Ease - moderate
  • Preparation time - 20 - 25 min
  • Cooking time - 20 minutes
Ingredients
  • Avare kalu - 2 -3 cups 
  • Chakkota soppu (Amaranth) - 1 bunch 
  • Turmeric - 1 pinch 
  • Grated coconut - 1 cup 
  • Urad Dal - 1 tea spoon 
  • Asafoetida - 2 grains 
  • Cinnmon - 2 inch stick 
  • Cumin - 1 tea spoon 
  • Pepper corns - 1 tea spoon 
  • Poppy seeds - 1 tea spoon 
  • Byadagi Chilli (red chilly) - 4 - 5 
  • Coriander seeds - 4 tea spoons 
  • Mustard seeds - 1/2 spoon 
  • Oil/ghee for seasoning - 1 spoon 
  • Salt to taste 

Method
  • Cook avare kalu/field beans till soft with a pinch of turmeric 
  • Clean , wash and cut Green/soppu as shown 
  • Cook the chopped/cut green with already cooked beans/avare 
  • Add salt to taste and cook further 
  • When the bean and green are cooking prepare the masala paste 
  • In a kadai/wok heat a few drops of oil and roast asafoetida, cinnamon, urad dal, pepper corn, half of the cumin seeds, half of the coriander seeds in that order on low flame till aroma wafts. Now switch off the fire and add poppy seeds and continue to stir till poppy turns pinkish 
  • Grind roasted ingredients, left out cuminn and coriander, grated coconut and chillies to a smooth paste adding water little by little. 
  • Mix the masala paste to the cooked bean and greens and stir well. Adjust thickness of the kootu by adding water. Bring it to boil. 
  • Prepare seasoning - heat ghee in a kadai and add mustard seeds and let it crackle. Add seasoning to the kootu and serve hot with steamed rice/ chapathi /ragi mudde not to mention a dollop of ghee 

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