Avarekalu or Field Beans is much loved in Karnataka, is quite common during winter season here in south India. In winter it is season for this beans, every meal in a Kannadiga home will have at least one item made of Avarekalu, specially Mysore – Bangalore region. Avarekalu mixture is an all time favorite crunchy munchy very addictive  Avarekalu Mixture / Hyacinth or field beans Snack.

Preparation time – 2 hr

Cooking time – 15 min

Serves – 4

Ingredients –

Hyacinth beans (soaked and deskined seeds) – 1 bowl

Peanut – 1/4 cup

Roasted gram – 1/4 cup

Cashew nut – 4 tbs

Dry copra ( scrapped) – 1/4 cup

Curry leaves – 5 or 6 springs

Chilly powder – 1 tsp

Salt to taste

Oil to deep fry

Method –

To make or to prepare Avrekalu mixture –

Separate the seeds from the fresh hyacinth beans. Soak peeled beans in water for 3-5 hours. Discard water from the beans and hold each bean between two fingers and press gently . The outer skin will slip off leaving behind only the inner seed. Continue the process for all the seeds. Leave the deskinned hyacinth beans on a tissue paper or kitchen towel for some time to remove moisture from it, for 5 to 10 min.

Keep all the ingredients ready to start as shown in the image. Heat oil in a pan, when it is hot

Add a single seed into hot oil if it comes up, consider oil is ready to deep frying.

Place a steel strainer so that it will be easy to remove the deep fried seeds at once when it is done.  Add a handful of hyacinth beans into it.

Fry until it turns to light brown and crisp. (once it is done all the seeds starts floating, consider it is the time to remove from oil, remove it strain excess oil in it and set aside. Continue the same method for remaining beans and set aside.

Next add scraped dry copra pieces into the strainer and deep fry it to light brown and crisp. Remove it from oil and set aside.

Add cashew nuts deep fry it until it turns to light brown in colour and set aside.

Add roasted gram and deep fry it until light brown and set aside.

Next add peanuts deep fry it until it turns to golden and crisp, then add curry leaves allow it to splutter in oil, remove from oil and set aside.

Add all deep fried ingredients on a kitchen towel.

Add it in a bowl, Add chilly powder and salt to taste.

Toss it well

Enjoy crunchy munchy (Hyacinth beans) Avarekalu mixture with a cup of tea/coffee for a evening.

Transfer the dish to an air tight container and preserve it for a long time.

Notes –

Avarekalu mixture can be prepared only with the de-skinned beans.If with skin, when you drop in oil there are chances of them bursting.

you can add poha (thick flattened rice) along with beans.

If you don’t have hyacinth beans you can replace it with any other pulses.

The most time consuming part in this mixture is shelling and deskinning the hyacinth beans.But now a days you get ready shelled as well de skinned beans. If you get that half of your work is reduced.