Hithakida Avarekal Palav

Hithakida avarekal (de-skinned beans) palav is one of my favourite dishes, the avarekal/ Flat beans/Hyacinth beans/Indian lilva beans in English, Mochakottai in Tamil, and Surti papdi in Hindi. These are seasonal beans it’s produced during winter, maybe from Nov to Feb. When I was in Bangalore in FEB my mom made this especially for me, it was the yummiest I must say. Here in the US we get the avarekalu but it’s not de-skinned, maybe we can soak the beans for few hours and the de-skin it, but that’s a long process sigh. This is a very simple recipe if at all, you have the de-skinned beans ready to use. So let’s get to the recipe.

Basic Information:
Preparation Time: 30 minutes.
Idle Time: 4 hours
Cooking Time: 30 minutes
serves:  2 to 3 people

What you will need

2 cups Jeera samba rice or basmati rice
3 +3/4th cup of water
1 small Onion finely chopped
½ tsp turmeric
1 cup hithakida avarekalu (de-skinned beans)
1tsp dhaniaya powder (Coriander powder)
1 tsp Garam masala
1 tsp chilly powder
1 cup of mixed greens (coriander,pudina/mint and meethi/fenugreek)
1 tbsp of mixed whole garam masala (2 bay leaves,2 eliche, 4 cloves, 1 star anise, 1 inch cinnamon, little stone flower, shah jeera (black cumin))
2 tsp salt
1 tsp lemon
1 Tbsp oil

To grind
1 small onion
2 ripe tomatoes
5 to 6 cloves of garlic
1 inch ginger
¼ tsp sauf (aniseed)


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How to make

First wash and soak the rice for at least half-an hour, then grind the to grind ingredients and keep it aside.
In a heated pan add oil, once the oil is hot add the onion and turmeric, let it cook until translucent, the add the whole garam masala, sauté for a minute, then add the mixed leaves/greens and sauté again for a minute, then add the beans and salt then sauté for 10 minutes, then add garam masala, chilly powder and dhania powder and mix well let it cook for few more minutes, the add the ground paste and water mix well, bring it to boil.
When its boiling add the rice, lemon juice and close the lid, cook for 20 minutes or until done on medium heat. Once it’s done serve it with raitha or any other dish. It’s a one pot meal you can just have it without any ac-compliments.
If you don’t get de-skinned beans, just add skinned beans, I haven’t made the palav using the sinned beans, so I don’t know how the taste will be.
Instead adding oil for sauteing you can add gee or mix of both oil and gee. The taste will be better. I try to make it vegan so I don’t add gee .


Kadai Paneer



Paneer is DH’s favourite, anything I make with paneer he is one happy person. The Kadai paneer is one regular recipe at home, it’s my version, it’s yummy and easy too, since I don’t eat paneer I add capsicum or mix vegetables, in this particular recipe I have just added capsicum which is my favourite. So here’s my version of kadai paneer.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

2 tomatoes finely chopped

1 small onion finely chopped

2 to 3 green chilly or green chilly paste (optional)

1 tsp ginger garlic paste

2 tsp cashew and poppy seeds paste

1/4th tsp Turmeric

1 tsp Dhanya powder (coriander powder)

1tsp Jeera powder

1 tsp chilly powder

½ tsp garam macula

2 tsp Kasuri Methi (fenugreek dry leaves)

1tsp salt

½ cup chopped Capsicum

½ cup cubed paneer

1 tbsp oil

1 tsp Jeera

2 tbsp water

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How to make

In a pan or kadai add oil, one the oil heats up, add the jeera, then add the Ginger garlic paste and sauté it for a minute, then add the chopped onion, tomatoes, green chillies and turmeric then mix well cook for 5 minutes until the tomatoes become mushy, then add the dhanya, jeera, chilly powder and salt and mix well and let it cook for 5 minutes again, add water at this stage and let it simmer for 2 minutes more.

Then add the cashew and poppy seeds paste and kasuri methi, mix well cook for few 2 minutes, then add the chopped capsicum and paneer cook for 2 minutes more, then it’s ready to serve.


I like spicy food so I have added green chilly so it purely optional, but I also feel green chilly adds more taste than red chilly.

For cashew and poppy seeds paste, soak the cashew and poppy seeds for an hour in warm water and then grind it into smooth paste, this paste can be added to most of the gravy’s and i add it instead of cream.

Also you can grind the tomatoes and onion paste ones the tomatoes becomes mushy, but it’s purely optional, I don’t grind it.

Sprouts curry


Sprouts curry is a very healthy and tasty, but it is a bit long process u need a lot of time to do this, for making sprouts curry u will need to soak green gram, horse gram and if u like u can even soak brown channa (chick peas) overnight and the next day u need to drain the water and keep it agin for 24 hrs.

In the USA it ll take more longer time coz its always cold there. In India it takes one and a half day but USA u need atleast 3 days , when I was in the US I did this curry and it took almost 3 to 4 days for the grains to sprout.

 After 24hrs or whenever the grains are sprouted it ready to make the curry.


1.      sprouts  – 1 small cup

2.      coconut grated/ coconut milk – 1 small cup

3.      potatoes – 2 chopped

4.      brinjal – 2 (optional)

5.      onion – 1 (half  for sauté and other half for grinding)

6.      tomato’s – 2 chopped

7.      ginger – 1 inch

8.      garlic – 5 to 8 pods

9.      chilly powder – 2  tspoon

10.  dania / coriander powder – 1 tspoon

11.  sambar powder (which ever is available in the market or if have home made same applies to garam masala also but garam masala is a must, sambar powder is optional ) –  1 btspoon

12.  red chillies – 3 -5

13.  salt

14.  turmeric powder – 1 pinch

15.  oil – 1 table spoon

16.  garam masala.

 First u need to grind some ingredients – onion(half), garlic, ginger, coconut (if u have grated) ,red chilles.

 How to make

Take a cooker or a big pan, keep it on the stove once it’s a bit hot add oil, one the oil is hot add onion and turmeric powder once the onion is becomes transparent add the potatoes, brinjal. After the potatoes and brinjal have half cooked add the sprouts and mix it then add chilly, dania , sambar and garam masal powders and mix it again then add the grinded masala and a little water(in case u have taken coconut milk instead of the grated coconut )now u have to add the coconut milk and salt. let it cook in high until it boils then later u can simmer it and let it cook until the vegges are done.


Once its done u  can have it with rice or chappathis.

P.S. I  will post homemade Sambar and Garam masala powders recipes soon.