Kappavare saaru  is one of a old curry recipe which is prepared  in rural areas of Bangalore my sore region of Karnataka, which taste really delicious when served with rice,roti or raggi mudde. In the month of December and January fresh avare kalu/Indian field beans are available in market, which is seasonal beans,many dishes are prepared by adding this seasonal beans, Niger seeds/uchellu is used to prepare this curry which is rich in oil and fiber content, which gives a special taste and flavour to curry with avare kalu/Indian field beans.

Ingredients –

To grind –

Avare kalu – 5oogm

Coconut – 1 cup grated

Onion – 1 medium cut into pieces

Tomato – 1 medium

Coriander powder – 1 tbs

Chilli powder – 1 tsp

Turmeric powder – 1 tsp

Poppy seeds – 1 tsp

Roasted gram – 1 tsp

Raw rice – 1 tsp

Ingredients for seasoning –

Oil – 2 tsp

Mustard seed – 1/2 tsp

curry leaves – 2 springs

onion – 1 small chopped

Salt to taste.

Other Ingredient –

Uchellu /Niger seeds – 100 gm

Ingredients:

Procedure –

Take a mixer jar add all the above ingredients except avare kalu, grind to a paste by adding enough water to blend, once done/finally add tomato and grind together to a smooth paste and keep ready.

 

Procedure –

Take a pressure cooker pan, add oil in it, when it is hot add mustard seeds, when it starts to pop add curry leaves and chopped onion, fry until it is translucent, then add avare kalu fry till raw smell goes, for 3 to 4 min in a medium flame.

Then add grounded masala paste, saute for a while, mix properly

Add water to medium thick in consistency and salt to taste, stir properly, close the lid, pressure cook for 2 or 3 whistles and switch off the flame. when the pressure of the cooker settle down by it’s own, open the lid, bring the curry to boil,

Take a cup of niger seeds/ucchelu [about 100 gm]

Take a mixer jar add niger seed in it put 1/2 cup of water and grind it until smmoth, strain the water of it and collect the strained milk of it.

 

Add this strained uchellu halu/niger seeds milk to the boiling curry, boil for 5 min and turn off the flame.

Traditional Kappavare saaru is ready to serve

Enjoy with rice/ragi mudde.