320 replies to this topic

[mallige]

I was about to type out the Batani bendi recipe from Jaya V. Shenoy's Dakshin Bharat when a small voice said "google kari gaw, google"   and so here is what I found
Avre bendi no less.

I don't think Avre Bendi are Navy beans. I have a picture of dried avre- soaked and peeled somewhere. Will dig it out soon.

Hibiscus- the khotte were eaten with coconut chutney and ambuli nonchache khoLu. It was a sad occasion. My father passed away and he loved khotte. Our neighbourhood pacchis and mamas and akkas got together and got the leaves, made the cups and the batter. The only thing we did was steamed the khottes. We were told again and again "it is the 13th day, he has entered Vaikuntha (heaven) so you should be happy" But it is/was hard.

[mallige]

Avre sprouted- skin off


lot of work.
sorry for fuzzy fotus.

[Wildflower]

Wildflower, on Oct 23 2007, 11:15 AM, said:

shanta, on May 9 2005, 09:28 PM, said:

Bendi and Vaal Beans:

So I'm inspired to make this bendi thing (always looking for new recipes for dals and beans).  Is this avryA bendi recipe pretty standard? Shanta's looks more tomatoey. What makes a bendi a bendi?

I dunno what the "Rangoon Mochai" mentioned in her recipe are, I plan to use these Peruvian Giant Lima beans or Iacopi farm Giganti beans.  So you lot who are gallivanting around Goa, if you see these avros please to post a photo.

mallige, on Nov 19 2007, 01:00 PM, said:

Avre sprouted- skin off


lot of work.
sorry for fuzzy fotus.

mallige, on Nov 19 2007, 12:47 PM, said:

I don't think Avre Bendi are Navy beans. I have a picture of dried avre- soaked and peeled somewhere. Will dig it out soon.

I am hakka-bakka once again. The "avre" in Mallige's photos do not resemble Shanta's substitutes (see her photo above) or Raaga's avre (Rangoon Mochai) (she lives in India).  Mallige's photos seem more like the gujarati "val" beans.

Btw, used the Giganti beans linked above to make the Raaga version with mustard seeds  -- tasted like liquidy sunDal! Perhaps thats what I'd think of any legume+coconut combination.

Edited by Wildflower, 20 November 2007 - 03:47 AM.

[mallige]

shanta's photo also says vaal.
Is it possible there are different kinds of vaal?
Is the avre kaLu of bangalore the same as the vaaL from surat? First cousins maybe?
I did use the surati vaal. That is what my mom uses for avre bendi.

[Wildflower]

mallige, on Nov 19 2007, 02:40 PM, said:

shanta's photo also says vaal.
Is it possible there are different kinds of vaal?
Is the avre kaLu of bangalore the same as the vaaL from surat? First cousins maybe?
I did use the surati vaal. That is what my mom uses for avre bendi.

These common name issues are always hard to sort out.  We need Veena to go to a shop in Goa and post photos of the in-Goa bean.

[mallige]

I should have added "in lieu of avre kaLu" my mom uses surti vaal.
okay this is what I found on googling:
surti lilva vaal - the fresh green variety

and

Avre kalu from bangalore. These are skinned and are bright green. Very similar to the surti vaal.

[Matilda]

Sorry to hear about the passing away of your father Mallige. It would be a sad time for your family.





( Nice photos of khotte.)

hibiscus, on Nov 20 2007, 07:07 AM, said:

Speaking of bendi earlier, it's made without coconut chez la famille Hib (and as far as I know, in general - there could be variations). The beans are pressure cooked, then dry red chilli is ground to a paste along with tamarind pulp and garlic and a small amount of the cooked beans as well. This is added to the cooked bulk of the beans with required amount of water (it's a wet side dish, not a rice-accompaniment) and a top tadka is given of garlic with skin on, lightly - er - smashed, in coconut oil.

Craving some avrya bendi now!

Yes this is how we make bendi too, no coconut.
I make it with alsando (black eyed beans) or whole masoor, as they cook quickly! No soaking & peeling of skin required!
Also, I use chilli powder rather than grind red chilli.

Edited by Matilda, 20 November 2007 - 04:01 PM.

[hibiscus]

Heh, Mallige, I also should have Googled, but alas the small voice in my head says "surely it must be on AS..." So I'll post "my" bendi recipe too, shortly.

Very sorry that it was a sad occasion, and my very heartfelt sympathies.

[hibiscus]

Ref the masolu list upthread, the thing about these coconut-based masalas is that there are one or two (or more) variable ingredients that change the dish quite a bit - like, one dish will have jeera, another will have methi seeds, and there will be coriander seeds in another one. Sometimes these are fried and then ground with the coconut et al. Frying vs not frying these makes a difference too, as does frying dry (roasting) vs frying in a dab of oil. (I've tried the variations. )

[Matilda]

hibiscus, on Nov 20 2007, 03:52 PM, said:

Ref the masolu list upthread, the thing about these coconut-based masalas is that there are one or two (or more) variable ingredients that change the dish quite a bit - like, one dish will have jeera, another will have methi seeds, and there will be coriander seeds in another one. Sometimes these are fried and then ground with the coconut et al. Frying vs not frying these makes a difference too, as does frying dry (roasting) vs frying in a dab of oil. (I've tried the variations. )

Yes and isn't it hard to remember which particular combination goes into which dish.
My mum can just rattle them off, but I have it all listed in a table format, or there is the trusted Rasachandrika  of course!

[hibiscus]

Oh I have to refer to Rasachandrika every time! If you mix up jeera and dhania seeds for example the taste comes out so different.

[mallige]

Thanks Matilda and Hibiscus.

Matilda, making a table for the masolus is such a great idea! My amma can also remember the various ingredients for different curries. But I have to look up everytime.

[shanta]

mallige, sorry to hear about your father.
lovely pics of khotte, thanks for sharing!

the vaal in my pic upthread was labeled as 'vaal' in desi store, methinks it is 'butter beans' available in b'bay. it looks and tasted like lima beans, though. i remember it had tougher skin than the butter beans i had in b'bay decades ago. hibiscus, are these still available in b'bay?

i must try the avare in mallige's pics, been a while since i had some, i end up making freah frozen toor bendi whenever we crave for bendi.

as for the masolu, my mom used to make both with and w/o coconut - both had different taste, if there was a coconut based dish bendi was usually w/o coconut.  

matilda, the table format sounds interesting, pliss to share if you don't mind
i have to lookup rasachandrika or shenoy's ckbks everytime i make any masolu

it was interesting to watch how the masolus were ground in our village temple by the randpis(cooks) for festivities: one huge batch was ground in a huge ragado, then a portion was taken off for sukke, rest was ground further and a portion for ambat when it reached ambat consistency, some for chutney, kochcholi, and rest ground further for bendi. if any of the above needed other spices, they were put back in the now empty(unwashed) ragado and ground further in batches.

[hibiscus]

Shanta, I remember my mother saying that there are two types of avro - bigger ones, which may be broad or butter beans, and smaller ones called "tingLavro", which I think are mocha/mochai. I got a packet of these yesterday (mochai) and have soaked them for making bendi with the coconut masala. I haven't tried buying avro etc in Bombay for a while, since "you get everything in Singapore now".

[hibiscus]

Mmm, I made the bendi as per Aayi's Recipes (link upthread), with ground coconut masala and turmeric - both of which are not in the bendi as I've known it so far. I used the mochai/avro beans, and for the final garlic tadka I used coconut oil. Result is good - I'm just back from the kitchen, shall let it sit a bit and eat for dinner.

Note about the bendi sans coconut: It is usually made to go with tambLi, which is a rice accompaniment made with coconut masala (this is a "cold" curry, not boiled or even heated, and eaten in hot weather). Hence probably this version of bendi doesn't have coconut in it. I'll make that next, with alsando (black-eyed beans).

[shanta]

what are tinglavro? i always thought they were fresh toor, shown here.

[hibiscus]

No, tingLavro is definitely not fresh toor - that is called valli tori (wet toor). I love eating those fresh! But I do think avro is bigger than tingLavro (which mallige has posted a pic of). Shall investigate and report.

[Matilda]

shanta, on Nov 21 2007, 11:51 AM, said:

matilda, the table format sounds interesting, pliss to share if you don't mind

This was from the pre computer era -a few decades ago! It is all in hand written format. If/when I transfer it to a Word table I'll let you see it Shanta.

shanta, on Nov 21 2007, 11:51 AM, said:

it was interesting to watch how the masolus were ground in our village temple by the randpis(cooks) for festivities: one huge batch was ground in a huge ragado, then a portion was taken off for sukke, rest was ground further and a portion for ambat when it reached ambat consistency, some for chutney, kochcholi, and rest ground further for bendi. if any of the above needed other spices, they were put back in the now empty(unwashed) ragado and ground further in batches.

Nice to hear/see those pure  amchi words!






I haven'd had tambLi in ages! Will make some next hot day.
My favourite used to be the one made with green leaves (from tendLi?) & hing.
My blender doesn't grind the coconut to a fine paste. Wonder if I could use a tin of c-milk.



Does anyone know of the dish chowchow ? ...a hot mixed vegetable dish made with pickle spices. am drooling!

[hibiscus]

Matilda, on Nov 23 2007, 08:44 AM, said:

Does anyone know of the dish chowchow ? ...a hot mixed vegetable dish made with pickle spices. am drooling!

I absolutely remember the name of the dish but don't recall how it tastes. I am sure it falls into the "forgotten" category! Mat, if you get the recipe for it would you post, please? I'll ask my favourite aunt too, if she knows it.

TambLi, yes, made with green leaves - my mom also used to make it with tendli leaves when we had a tendli mAnTav in our back garden. She would also use good cauliflower etc leaves when we could get them, and taikiLo leaves in season. But the tendli leaves have the best flavour!

Mattie, could you get the table scanned and post it as a picture? I too am interested!

Edited by hibiscus, 23 November 2007 - 07:43 AM.

[mallige]

TingaLavre from mangalore. "Fresh-assa- aajichi mangLoora dakunu aila" (It is fresh- Just got it from mangalore today) said the Mangalore stores guy in Mulund when I bought it from him.
The TingaLavre are dried beans by the way. Fresh dried beans.

Edited by mallige, 24 November 2007 - 12:03 AM.

[mallige]

I also bought dried nanchaNe shevayi (dried ragi noodles) from the same Mangalore store



fried shevayi-

[Wildflower]

Accha, once and for all, Konkani contingent -- does "avro" simply translate to "bean"?   And Hibi, aap toh Bombay mein ho, immediately shoot off to a dukaan, take and post photos of these various avros.  Veena? Veena kahaan hai?

mallige, on Nov 23 2007, 10:32 AM, said:

TingaLavre from mangalore. "Fresh-assa- aajichi mangLoora dakunu aila" (It is fresh- Just got it from mangalore today) said the Mangalore stores guy in Mulund when I bought it from him.
The TingaLavre are dried beans by the way. Fresh dried beans.

These *look* like small navy beans (dunno if they taste like navy beans).  What does TingaL mean?

Edited by Wildflower, 24 November 2007 - 01:10 AM.

[hibiscus]

Don't know what tingaL means, avro is a type of bean - not generic term for bean. The generic term for dried beans is "dhAnya".

Hibi is back in Singapore, alas.

[Anjali]

This has nothing to do with any beans...sawry...

I made 'kaayloli' (कायलोळी) for brunch today and was wondering whether there are any variations of this dish. I learned to make it at my in-laws' place where my m-i-l always served it with dry chatni powder made from phutaNe and coconut and with homemade butter on the side. I tried googling for this but have come up with nothing. Does anyone here make these?

I wish I could post photos but lack a camera for a while now. The कायलोळी are thin, dosa like thingies, made with rice flour + finely chopped onion+salt+ a pinch turmeric. That is all. The trick is to make the consistency just right so that is is of pouring consistency (you do not spread these with a ladle like dosas) and it should be really thin and get that porous consistency like a thin rava dosa. They are just barely crisp but have a wonderful delicate flavor that comes from this very mildly flavored batter.

Edited by Anjali, 25 November 2007 - 12:47 AM.

[Veena]

mallige, on Nov 24 2007, 12:02 AM, said:

The TingaLavre are dried beans by the way. Fresh dried beans.

How do fresh dried beans differ from other dried beans?  Also, is TingaLavre the generic term for dried beans?  Btw, I have never eaten the ones shown in your picture.  I'll look for them the next time I visit the Udupi stores here.

Wildflower, on Nov 24 2007, 01:07 AM, said:

  Veena? Veena kahaan hai?

Present, miss!  What can I do for you?

Veena

[mallige]

Veena, on Nov 24 2007, 01:36 PM, said:

mallige, on Nov 24 2007, 12:02 AM, said:

The TingaLavre are dried beans by the way. Fresh dried beans.

How do fresh dried beans differ from other dried beans?  Also, is TingaLavre the generic term for dried beans?  Btw, I have never eaten the ones shown in your picture.  I'll look for them the next time I visit the Udupi stores here.

Veena

Okay, that was badly written. When the Mangalore store wallah said "Fresh- assa" (It is fresh), he (and subsequently I) meant that the beans were not sitting somewhere in a godown gathering dust and mold and god-knows-whatelse. Sometimes, when beans have been sitting around for a very long time they are so dehydrated that it is not possible to rehydrate them to a satisfactory state. 'Dried' beans are not completely devoid of water, othewise they are not viable.

TingaLavre is the name of the dried bean in the picture.

Edited by mallige, 25 November 2007 - 02:10 AM.

[Wildflower]

Veena, on Nov 24 2007, 10:36 AM, said:

Wildflower, on Nov 24 2007, 01:07 AM, said:

  Veena? Veena kahaan hai?

Present, miss!  What can I do for you?

Veena

Excellent.  What you need to do is to gather material for a nice 20 page paper on Avre in Goan/Konkani Cuisine -- subspecies, usage, etymology, substitutes -- complete with photos and interviews with local dukaanwallahs.     Read upthread to dig up the root(s) of confusion on this topic.

[hibiscus]

This is beginning to remind me of WW1 planes.

Avro/avre is a type of dried bean. TingLavro is another type of dried bean. Other dried beans have other names - eg AlsAndo/AlsAnde, etc.

Anjali, I've never heard of kayloLi before. Sounds scrumptious. I guess one flips them to cook on the other side also, like regular dosas, right? Can I make this with readymade rice flour? I love dosas where one doesn't have to ferment and grind! (Eg, maida poLe, sheetha doDDak - maida dosas, cooked-rice dosas.) (I think maybe this should go to dosas thread...)

[Wildflower]

hibiscus, on Nov 24 2007, 10:23 PM, said:

This is beginning to remind me of WW1 planes.

Avro/avre is a type of dried bean. TingLavro is another type of dried bean. Other dried beans have other names - eg AlsAndo/AlsAnde, etc.

Hibi-ga,  kheencho-fying eh?      DoDDak is a dosa.  PoLe is another type of dosa.  KayLoli is yet another type of dosa.  Cheela is yet yet another type of dosa.  Other dosas have other names.  On top of that Dosa is a dosa too. But, but, in sab mein farak kya hai is what the inquiring mind wants to know.

[hibiscus]

No no, everyone is asking whether avro/tinglavro is the generic name for dried bean so hence I am clarifying only.

Btw "poLe" is the generic name for dosa in Amchi. (Jest to help things along. )