Avarekalu Payasa Recipe – Broad Beans Payasa
Avarekalu Payasa is a cherished traditional dessert from Karnataka, India, that brings together the wholesome goodness of field beans (Avarekalu) with the rich, aromatic flavors of coconut, jaggery, and poppy seeds. This decadent dish is not only delightful but also healthy, making it a perfect treat for any festival or celebratory meal. The smooth texture of the beans, combined with the sweetness of jaggery and the richness of ghee-fried cashews and raisins, makes this payasa a beloved sweet in many households.
Cuisine: Karnataka
Course: Dessert
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4-6 people
Ingredients
| Ingredient | Quantity |
|---|---|
| Avarekalu (Lilva Beans) | 1/2 cup |
| Fresh coconut (grated) | 1/3 cup |
| Poppy seeds | 3 teaspoons |
| Jaggery (grated or in blocks) | 1/3 cup |
| Salt | A pinch |
| Cardamom (Elaichi) Pods/Seeds | 3 cloves |
| Ghee | 2 teaspoons |
| Cashew nuts | 10 pieces |
| Sultana raisins | 10 pieces |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~3g |
| Carbohydrates | ~35g |
| Sugars | ~18g |
| Fat | ~5g |
| Fiber | ~3g |
| Sodium | ~50mg |
(Nutritional values are approximate and can vary based on specific ingredients.)
Instructions
Step 1: Preparing the Avarekalu (Field Beans)
- Start by washing the field beans (Avarekalu) thoroughly under running water.
- Place them in a pressure cooker with enough water to cover the beans.
- Cook on medium heat for one whistle, then turn off the flame. Let the pressure release naturally.
- Once the pressure has released, drain the beans and set them aside. It’s important not to overcook the beans; they should not become mushy. If you prefer a smoother texture, you can de-skin the beans, though this is optional.
Step 2: Making the Coconut Paste
- In a mixer jar, add the grated coconut, poppy seeds, and cardamom pods.
- Add a tiny amount of water (just enough to help grind the ingredients) and grind everything into a thick paste. Set the paste aside.
Step 3: Preparing the Jaggery Syrup
- In a heavy-bottomed pan, add the jaggery and a little water to help it dissolve.
- Place the pan on low heat and stir gently until the jaggery completely dissolves.
- Once dissolved, filter the jaggery syrup through a fine sieve to remove any impurities or debris.
- Pour the filtered syrup back into the pan and keep it on low heat.
Step 4: Cooking the Payasa
- To the jaggery syrup in the pan, add the coconut-poppy seed-cardamom paste and the cooked Avarekalu (field beans).
- Stir gently to combine and let the payasa simmer on low heat for 10-12 minutes, stirring occasionally.
- You can lightly mash the beans during this process if you prefer a smoother texture.
Step 5: Preparing the Ghee-Fried Cashews and Raisins
- In a small pan, heat ghee over medium heat.
- Add the cashew nuts and raisins to the ghee and fry them until the cashews turn golden brown, and the raisins plump up.
- Turn off the flame and set the fried cashews and raisins aside.
Step 6: Final Touches
- Once the payasa has thickened and the flavors have melded together, turn off the heat.
- Add the ghee-fried cashews and raisins to the payasa and mix well.
- Serve the Avarekalu Payasa warm as a delightful dessert after a traditional Karnataka-style meal. You can pair it with dishes like Karnataka Style Majjige Huli (spiced buttermilk curry), Steamed Rice, and Akki Peni Sandige (rice fryums).
Serving Tips
- Temperature: Avarekalu Payasa is best served warm, but you can also refrigerate it and serve chilled if you prefer a different texture.
- Toppings: For extra flavor, you can add a sprinkle of roasted coconut flakes or a few extra cardamom seeds on top before serving.
- Pairing: This dessert is perfect for festivals like Ugadi, Diwali, or Ganesh Chaturthi, as well as regular family meals.
Notes:
- You can adjust the sweetness by increasing or decreasing the amount of jaggery according to your taste.
- The texture of Avarekalu Payasa can be customized. If you prefer a thicker consistency, let it simmer for a little longer.
- Deskinning the beans is optional but adds to the smooth texture, making the payasa silkier.
Avarekalu Payasa, with its natural sweetness from jaggery and the creamy texture from coconut, offers a unique taste of Karnataka’s culinary heritage. Whether you’re celebrating a festival or simply craving a sweet treat, this dish is sure to satisfy. Try it today and experience the flavors of Karnataka in every bite!
