Avrekai curry (padhartha) is a popular South Indian dish made with avarekai beans, which are also known as hyacinth beans or field beans. The dish is typically served with rice or Indian bread, and it has a spicy, tangy flavor that comes from the combination of aromatic spices and tamarind.
To make avrekai curry(padhartha), you'll need to start by washing and soaking the dry avarekai beans overnight. Once they have soaked, pressure cook them with a little salt until they are tender. While the beans are cooking, dry roast the coriander seeds, methi seeds, dry red chillies, coconut, cinnamon, cardamom seeds, and cloves in a pan. Once they are lightly toasted, blend them together with tomatoes and garlic to form a smooth paste.
In a separate heavy-bottomed pan, heat oil or ghee over medium heat. When the oil is hot, add sliced onions and sauté until they turn reddish. Then, add ginger garlic paste and fry for a minute until the garlic is fragrant. Next, add the cooked beans and the pureed spice blend to the pan. Add salt to taste and allow the mixture to simmer until it is well boiled.
If the tomatoes are not sour, you can add a small ball of tamarind that has been soaked in warm water and squeezed into the avrekai curry (padhartha) for tanginess. You can also add red chilli powder if you prefer a spicier dish. Adjust the sourness, salt, and chilli to taste.
Once the avrekai curry(padhartha) is ready, you can serve it hot with rice or Indian bread. Enjoy!
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