Hitakubele khara tavve

Hitakubele is nothing but skin peeled /pressed avarekalu.Avarekalu(hyacinth beans) are first peeled and the seeds are soaked in water for about four hours and the skin of each seed is pressed...quite a tedious task but dish prepared out of these pressed seeds(hitakida bele) is really yummy.Hitakubele khara tavve is one such popular and very tasty dish.

 Ingredients:

1. Hitakubele(skin peeled hyacinth beans)-1/2 kg
2.ground nuts(optional)
3.red chillies
4.coriander seeds
5.black gram(urd dal)
6.cumin seeds(jeera)
7.cinammon
8.asafoetida(hing)
9.coconut
10.poppy seeds(gasagase)
11.mustard seeds
12.oil
13.salt to taste

Method Of Preparation:

1.This is how hitakubele looks...immersed in water.Keep the pressed seeds immersed in water to preserve the moisture.

2. Soak groundnuts overnight or for about two to four hours(depending on the softness required).

3.Pressure cook the hitakubele and ground nuts(for three whistles).Add a pinch of turmeric powder  1 teaspoon oil and enough water before pressure cooking.The picture below shows the pressure cooked hidakbele and ground nuts.

4.These are the spices for grinding.Roast in 2 teaspoons oil ,about 10-12 red chillies(can mix together 4 badige and 6-8 selam/guntur), 4teaspoons coriander seeds, 3teaspoons black gram dal, small piece cinammon, 2teasppons cumin seeds, 1teaspoon poppy seeds.
Tip:can add 2-3 ripened green chillies along with these spices for better taste.

5. Grate or cut coconut into small pieces(1 small cup).                    

6. Grind in a mixer all the above spices along with coconut pieces to form a smooth paste.Add very little water if required.Then add 1 small cup of boiled hitakubele and grind again.This is to get the consistency of dal. 

7. This is the final ground paste. 

8. soak small lemon sized tamarind(less than what we use for regular sambhar) in 1 cup water.

9. Add the ground paste, tamarind extract, salt to taste and sufficient water, just enough to get dal consistency (neither too watery nor too thick).Keep stirring occasionally and allow to cook well so that raw smell is completely removed.Add seasoning of 1/2 teaspoon mustard seeds and 1/4 teaspoon asafoetida.Simmer for 2-3 minutes.                                                                                 

10. Hidakbele khara tavve is now ready to be served.                                                                                                  

Serving Tip: 1. Mix 1/2 teaspoon asafoetida paste or powder to half cup water and use little of this mixture on the dal while eating.                                                           

2. Serve hot with ghee .Can be used for both rice and chapattis .