Avarekalu Saaru | Hyacinth Beans Curry

Avarekalu Saaru | Hyacinth Beans Curry

Avarekalu Saaru | Hyacinth Beans Curry

Hello foodies,
Today’s recipe is Avarekalu Saaru – a delicious coconut based curry using my favorite bean – Avarekalu. Avarekalu ( in Kannada ) is popularly known as hyacinth beans , lablab beans or field beans in English.They are also known as surti papdi/surti lilva in hindi. These beans have a signature aroma. Ask any avarekai lover and they will invariably mention that deep, rich scent of the bean.


If you happen to have lived in Mysore like me, winter months always bring back memories of fresh Avarekayi. It is during the winter months that you can find them at their freshest.That being said, getting Avarekalu where I currently live, is just a dream. But Thankfully these beans are now available largely through the year. And since I am on vacation in my hometown now, I got my hands on these beans. 🙂


Avarekalu can be used (either whole or peeled) in a variety of dishes like pulaos, curries, upma and rottis. In short they make every dish that they are added to taste more awesome. This time Amma made this delicious curry using Avarekalu. I posted a pic of the curry on my Instagram stories and got many requests for the recipe. So here comes my Mom’s recipe of Avarekalu Saaru. Serve it with hot rice, rotis or Ragi Mudde. Enjoy!

Avarekalu Saaru

 

Avarekalu Saaru | Hyacinth Beans Curry

July 25, 2018
: 6
: 15 min
: 20 min
: 35 min

a delicious curry with hyacinth beans (avarekalu)

By:

Ingredients
  • 2 cups Fresh Avarekalu / Hyacinth beans (taken out of the pods)
  • 2 tablespoon oil
  • 1 onion sliced
  • A pinch Hing/ Asafoetida
  • 1 tablespoon ginger garlic paste
  • 1 tomato chopped
  • 8-10 Curry leaves
  • Salt to taste
  • For the Masala
  • 1 1/2 cup Coconut
  • 1/2 Onion (roughly chopped)
  • 3-4 cloves Garlic
  • 1 teaspoon Poppy seeds/ Gasgase/ Khus khus
  • 6-8 Byadgi chillies - roasted
  • 1 1/2 tablespoon Coriander seeds - roasted
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon cumin seeds / jeerige
  • 1 teaspoon Tamarind
  • 1 small tomato
  • 1/2 inch piece Cinnamon
  • 4 Cloves
Directions
  • Step 1 Blend all the ingredients under For the Masala to a fine paste with a little water.
  • Step 2 Heat a heavy bottomed pan / kadai. Add oil.Once the oil is hot , add the onions and saute till they change color.
  • Step 3 Add hing(asafoetida) , curry leaves and saute for a few seconds and add the ginger garlic paste and fry till it loses its raw smell.
  • Step 4 Add the avarekalu (hyacinth beans) at this stage and mix well. Stir fry for 2 minutes and add chopped tomatoes.
  • Step 5 Saute for a minute and add 2 cups of water. Cook for about 10 mins or till the beans are completely cooked.
  • Step 6 Now add salt as required.Add the ground masala paste and mix well. Add water if required to get the desired consistency of the gravy.
  • Step 7 Let the gravy come toa boil. Cook for further 2 to 3 minutes and switch off the flame.
  • Step 8 Serve it hot with Rice Rotis or Mudde. Enjoy!

Avarekalu Saaru / Hyacinth Beans Curry

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Notes :

*To peel each individual bean, we need to soak the beans in water for around half an hour and then squeeze them out gently from their skins.These beans are then called Hitikida avarekalu.

**We have used the beans without peeling them as we like it that way. You can even use the peeled avarekalu for this curry. Reduce the cooking time if using peeled avarekalu coz they tend to cook fast and may turn mushy.

Thank you for stopping by 🙂 Please leave your valuable feedback and queries in the comments below. Send your pics to me if you recreate a recipe for a chance to get featured. I would love to see your creations.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

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