Wednesday, August 1, 2018



One of the most popular vegetables in Bengaluru has to be Avarekai or Hyacinth Beans. The peeled avarekai is called Avarekalu.

Although it usually is available in plenty during the winter months, you do get a crop around this time of the year. Recently, I got some amd decided to make some dish I had not tried out before. Of course, I have used avarekalu in different dishes in the past.  Elsewhere in this blog, you will find recipes for Avarekalu PadduAvarekalu Uppitu, and Avaro Ani Batata Upkari.

I tried out this Avarekalu Saaru adapted from Hitikida Avarekalu Saaru from Chitra's Food Book. Hitikida Avarekalu refers to hyacinth beans which have their skin removed after soaking them in water. I have chosen to use them as it is.

This dish turned out to be quite delicious and we enjoyed it with both rice and rotis.


  • Avarekalu, (Hyacinth Beans), 1 heaped cup 
  • Large sized Tomato, chopped, 1
  • Large sized Onions, 1 + 1 for the masala/paste 
  • Ginger, 1 " piece, chopped, 
  • Garlic Cloves, peeled, 4-6
  • Chilli Powder, 1 and 1/2 tsp or to taste
  • Coriander Powder, 1 and 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Leaves, 1/4 cup + a few, finely chopped, for garnish
  • Fresh Coconut Gratings, 2 tbsp
  • Khus Khus, (Poppy Seeds), dry roasted, 1 tsp
  • Cinnamon, 1" stick
  • Cloves, 2
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few 
  • Salt, to taste
  • Oil, 2 tsp + 2 tsp

Wash and pressure cook the avarekalu with adequate water and a little salt for 3-4 whistles or till they get done
Once the cooker cools, remove the cooked avarekalu. Keep aside.
Retain some of the water in which the avarekalu was cooked for later use.

In a thick bottomed kadhai, heat 2 tsp of oil and when it gets hot add one of the chopped onions and saute till it becomes translucent, then add the chopped ginger, garlic cloves, chilli powder, coriander powder,  turmeric powder and the coriander leaves and saute till the coriander leaves wilt
Remove from flame and allow this to cool
Grind the above in a mixer jar using just the required amount of water to a smooth paste
Keep this onion-garlic-spices paste aside

In a small mixer jar, grind together coconut gratings, poppy seeds, cinnamon, and cloves to a smooth paste just the required amount of water
Keep aside

In the kadhai, add  2 tsp of  oil and when it gets hot, add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds.
Add the second chopped onion and saute till it becomes translucent, then add the chopped tomato and cook till it becomes soft and mushy.
Now add the onion-garlic-spices paste and cook for a couple of minutes till the raw smell goes
To this, add the cooked avarekalu and salt to taste. (Remember that the avaarekalu has been cooked in a little salt) and mix well

Next add the coconut gratings- poppy seeds paste and some of the water retained earlier (avarekalu stock) and bring to a boil
Let it simmer for a few minutes
Switch off the gas and garnish with finely chopped coriander leaves
Serve hot with rice or chappatis


No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !