Friday, September 23, 2022



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 many recipes in the past.  For example, elsewhere in this blog, you will find recipes for :-

" Hitikida Avarekalu" in Kannada  refers to hyacinth beans which have their skin removed after soaking them in water. 

This recipe  for " Hitkida Avarekalu Saaru " has been adapted this from Aahaaram Online.

I tried this out recently and it tasted just great served with hot steamed rice! 


  • Avarekalu, (Peeled Hyacinth Beans), 1 cup
  • Tomato, finely chopped, 1/3 cup
  • Onion, finely chopped, 1/2 cup
  • Tamarind Extract, 2 tbsp
  • Turmeric Powder, 1/4 tsp
  • Jaggery, grated, 1 tsp
  • Mustard Seeds, 1 tsp
  • Oil, 1 tbsp
  • Salt, to taste
For the Masala:-
  • Onion, finely chopped, 1/3 cup
  • Poppy Seeds, (Khus Khus), 1 and 1/2 tbsp
  • Coriander Seeds, 1 tbsp
  • Cumin Seeds, 1/2 tsp
  • Cinnamon, 1 and 1/2 inch piece
  • Cloves, (Laung) , 3-4 
  • Garlic Cloves, finely chopped, 3
  • Byadgi Red Chillies, 4
  • Fresh Coconut Gratings, 3 tbsp
  • Oil, 1 tbsp


Peel the avarekayi and soak the avarekalu in lukewarm water for about 1 hour 
Press each avarekaayi gently to remove the outer skin. Keep aside. 

Finely chop the tomato, onions, and garlic
Soak tamarind (the size of a marble) in warm water for about 20 minutes and extract the pulp. Keep aside 

In a pan, dry roast the poppy seeds on medium flame till they change colour
Soak the roasted poppy seeds in just enough water to cover them for about 30 minutes. Keep aside 

Heat 1 tbsp of oil in a thick-bottomed kadhai, add 1/3 cup finely chopped onions and sauté till they become translucent
Add the finely chopped garlic and sauté for 1 minute
Next add the cinnamon, cloves, and Byadgi Red Chillies. Saute for 1 minute
Add the cumin and coriander seeds. Saute for 1 minute 
Now add fresh coconut gratings  and mix well and switch off the gas
Remove the roasted ingredients and allow them to cool 

In a small mixer jar, grind together the roasted ingredients along with the soaked poppy seeds and the water in which the poppy seeds were soaked in, to a smooth paste. Keep aside.

Heat 1 more tbsp of oil in the same kadhai and on medium heat add the mustard seeds and when they splutter add 1/2 cup finely chopped onion  and sauté till they turn translucent 
To this add 1/3 cup of finely chopped tomatoes, mix well and sauté till the tomatoes become soft and mushy
Add turmeric powder and salt to taste

Now add the freshly ground masala and the tamarind extract and sauté for 2-3 minutes till the raw smell goes
Add 1/2 cup of water and mix well and bring to a boil
Add the avarekalu, lower the flame and let it cook covered for  7-8 minutes. Add a little more water, if required. Cook till the avarekalu gets done They should be cooked but not get overcooked  
Switch off the gas and transfer to a serving bowl
Serve the Hitikida Avarekalu Saaru with hot steamed rice 

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