Averekalu Rice (Hyacinth Bean Rice)

How to Prepare

1. Rinse 5 cups of rice thoroughly and cook it in a pressure cooker with 10 cups of water for 2 whistles. Set aside to cool.
2. In a grinder, blend 2 cups of grated coconut
3. 10 green chilies
4. 1/2 cup cilantro
5. 2-inch ginger piece, and 10 garlic cloves with a little water to make a coarse paste.
6. Heat 1/2 cup oil in a large pan or wok over medium heat. Add 2 tsp mustard seeds and let them splutter.
7. Add 2 tsp cumin seeds
8. 4 dried red chilies, and a pinch of asafoetida. Sauté for 30 seconds.
9. Add 4 finely chopped onions and sauté until golden brown, about 5-7 minutes.
10. Add 4 chopped tomatoes and cook until they turn mushy, about 5 minutes.
11. Add the ground masala paste and cook for 5-7 minutes until the raw smell disappears.
12. Add 5 cups of boiled averekalu (hyacinth beans) and mix well. Cook for 5 minutes.
13. Add the cooked rice, salt to taste, and juice of 2 lemons. Mix gently to combine all ingredients.
14. Garnish with chopped cilantro and serve hot with raita or papad.