Vangi bath, Batani bath, Bisi Bele Bath, Chitranna(Lemon rice), Tomato bath, Veg Pulao, Capsicum bath, Puliyogre etc are usually prepared for breakfast. These varieties are easily available for breakfast and lunch in Darshinis and other hotels in Bangalore.My mom used to make various bath varieties as it is a single pot meal which is quiet convenient to prepare for those busy morning hours and since we used to leave quite early in the day during our school and college days we also used to get the same, packed for our lunch.
Also check out other Avarekalu recipes in my blog here.
Avarekalu Pulav Recipe:
1 cup Basmati Rice or Jeeraga Samba or regular Rice
1 3/4 cup water
1 cup tender Avarekalu(Hyacinth beans)
8-10 Cashew nuts,split into halves
1 big Onion,sliced
1 Bay leaf
2 Marathi Moggu
1 green Cardamom
Salt to taste
1 1/2 tbsp Ghee
1 1/2 tbsp Oil
4-5 Garlic pods
3-4 Green chillies
1/3 cup grated Fresh Coconut
1/4 cup Coriander leaves
2 Marathi Moggu
- Wash and soak basmati rice(or other rice what you are using) for 10 mins.
- Grind all the ingredients under the section 'to grind' to a fine paste by adding little water.
- Heat oil and ghee in a pressure cooker and add Biriyani leaf, cinnamon, cardamom, marathi moggu and cloves and fry them for a minute.
- Add sliced onions and fry until they turn translucent and then add the tender avarekalu and fry them nicely for 2 mins.
- Add ground masala and fry the mixture until the raw smell disappears.
- Add washed basmati rice and fry the rice for 2 minutes.Stir it gently.
- Add the water (1 3/4 cups) and also salt and let it come to a boil.If you are using sona masuri or equivalent increase the water quantity to 2 cups.
- Pressure cook for 1 whistle and reduce the flame and cook for 8-10 mins.
- Heat ghee or oil in a small kadai and add cashew nuts and fry them and garnish the pulao with the fried cashew nuts.
- If you cannot find Marathi Moggu you can ignore using it but it lends a nice flavor to the pulao.
- Use fresh and tender Avarekalu for the pulao.If you do not get hold of fresh ones,you can use frozen ones as well.
- If using Basamati rice, for 1 cup rice you can use 1 3/4 -2 cups of water and if you are using any other rice use 2 - 2 1/4 cups of water for 1 cup of rice.
Check out various Bath and Rice varieties which are ideal for lunch box in my blog here:
- Bisi Bele Bath -Truly Karnataka Style
- Carrot Rice
- Hare Chane Ke Pulav | Fresh Chickpeas Pulao
- Lemon Rice | Chitranna | Nimmakaya Pulihora
- Maavinkay Chitranna/Raw Mango Rice - Version 1
- Mamidikayi Gojju Annam/Raw Mango Rice -Version2
- Methi-Peas Bath
- Sabsige Soppu(Dill leaves) Chitranna
- Tomato Bath-Karnataka Style
- Vangibath/Eggplant Rice-Karnataka Style
- Methi Pulao | Fenugreek Leaves Pilaf
- Mixed Vegetable Pulav
- Mint Pulav /Pudina Rice
- Palak(Spinach) Rice