Avarekalu / Anapaginjalu / Pituku Bellu . They are seasonal beans, available during winters and are ate to heart’s content till their season is over!
Avarekalu for breakfast, avarekalu for lunch and avarekalu for dinner !
Though it is a task to clean and prep the beans, no pain no gain! Their taste is to die for !
Avarekalu akki roti is one of my favourites.. I tasted this during a cousin’s wedding and fell head over heals in love with them !
Rice Flour – 1.5 cups
Onions – 2 Finely Chopped
Green chillies – 2 finely chopped
Coriander and dill leaves – 1/2 cup
Avarekalu – 1 Cup ( Cleaned and dehusked ) , boiled in lightly salted water for 10 minutes.
Jeera – 1 tsp
Curd – 1/2 cup
Salt to taste
In a large bowl, add the dry ingredients , mix well and let them sit for 10 minutes.
Slowly add the curd and make a soft dough, additionally add water if necessary . cover and let sit for 15-20 minutes.
To make the akki rotti, the easiest way is to make it on a cold pan .
Grease a cold pan, take a medium sized ball and spread it on the pan using your fingers. Drizzle oil on the sides, cover and cook for 3-4 minutes on low flame.
Flip and cook on the other side for 2 minutes.
Serve with coconut chutney / tangy tomato chutney.