Tasty and spicy Karnataka Special Avarekalu Saaru recipe with step by step pictures. Healthy and delicious side dish made with fresh Hyacinth Beans.
Few days back, I posted Avarekalu Akki Thari Uppittu using the Hyacinth/Indian Lilva beans. Well, this recipe is a continuation of my experiments with the said beans. While in other parts of South India, the dried version of Lilva beans (Mochai Kottai in Tamil, Chikkudu Ginjalu in Telugu) are used frequently, I have never seen the fresh beans being used in curries. As I had fresh supply of Avarekalu in abundance, I decided to try out another classic from Karnataka cuisine. When I started searching for this recipe, I landed on several blogs. One of the recipes just seemed very appealing and decided to go ahead with it. The base recipe is from here and I have customized it to suit our taste palates.
Though the name of the dish says Saaru (as in watery gravy), the consistency of this curry is quite thick. Moreover, I felt that it was close to the Kurma kuzhambu/curries that my MIL makes to go with rice. The flavor combinations were quite unique and we enjoyed it immensely with hot rice and appadam (padam/fryums).
How to Make Avarekalu Saaru
📖 Recipe
Avarekalu Saaru | Karnataka Style Avarekalu Huli Saaru
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Fresh Avarekalu/Lilva Beans
- 2 Large Onions one for making paste and the other for curry
- 1 Large Tomato
- 3-4 Garlic Pods
- 1 inch Ginger
- ½ cup Coriander
- 3-4 Dried Red Chillies
- ½ teaspoon Turmeric Powder
- 1 tablespoon Coriander Seeds
- 2 tablespoon Coconut Grated
- 1 Cinnamon Stick
- 2 Cloves
- ½ teaspoon Mustard Seeds
- A few Curry Leaves
- 3 teaspoon Oil
- Salt as required
- Water as needed
Instructions
- In pressure cooker, cook the Avarekalu in some water for 4-5 whistles. Let the pressure drop before opening.
- In a pan, add a teaspoon of oil. Add dried red chillies and coriander seeds. Fry for thirty secs. Add roughly chopped onion, garlic pods, ginger and fry for 2-3 mins. Add roughly chopped coriander leaves. Fry until the leaves are wilted. As the onions are cooked, remove from flame and let it cool.
- In a blender, make this mixture as a paste with little or no water. Set aside.
- In the same pan, heat 2 teaspoon of oil. Add mustard seeds and let them splutter. Add washed curry leaves, fry for 10secs. Add finely chopped onion and fry until translucent. Add finely chopped tomato and cook until mushy. Now add the prepared onion coriander paste and fry for 2 mins.
- Add the cooked Avarekalu along with water. Add turmeric powder and the salt required. Reduce the flame to low and let it boil for 4-5 mins.
- Meanwhile, make a paste of grated coconut, cinnamon and cloves with some water.
- Add the prepared paste to the boiling saaru/curry. Add some water if required. Mix well. Check for salt and spiciness.
- Let the Avarekalu Saaru boil for 2-3 mins or until it just begins to boil. Remove from heat.
- Serve hot with rice and fryums or papad.
Notes
- If the fresh avarekalu are soaked beforehand, the cooking time would be lesser.
- The actual recipe calls for removing the skin of the beans, I did not do that and used the full beans without removing the skin.
- If you prefer spicier version, add additional red chilli powder.
- Add water as and when required if the curry is going too dry.
- After adding coconut, if you keep boiling for long, the curry might look curdled. Let it just come to a boil and remove from flame.
Avarekalu Saaru Recipe
- In pressure cooker, cook the Avarekalu in some water for 4-5 whistles. Let the pressure drop before opening.
- In a pan, add a teaspoon of oil. Add dried red chillies and coriander seeds. Fry for thirty secs. Add roughly chopped onion, garlic pods, ginger and fry for 2-3 mins. Add roughly chopped coriander leaves. Fry until the leaves are wilted. As the onions are cooked, remove from flame and let it cool.
- In a blender, make this mixture as a paste with little or no water. Set aside.
- In the same pan, heat 2 teaspoon of oil. Add mustard seeds and let them splutter. Add washed curry leaves, fry for 10secs. Add finely chopped onion and fry until translucent. Add finely chopped tomato and cook until mushy. Now add the prepared onion coriander paste and fry for 2 mins.
- Add the cooked Avarekalu along with water. Add turmeric powder and the salt required. Reduce the flame to low and let it boil for 4-5 mins.
- Meanwhile, make a paste of grated coconut, cinnamon and cloves with some water.
- Add the prepared paste to the boiling saaru/curry. Add some water if required. Mix well. Check for salt and spiciness.
- Let the Avarekalu Saaru boil for 2-3 mins or until it just begins to boil. Remove from heat.
- Serve hot with rice and fryums or papad.
Recipe Notes
- If the fresh avarekalu are soaked beforehand, the cooking time would be lesser.
- The actual recipe calls for removing the skin of the beans, I did not do that and used the full beans without removing the skin.
- If you prefer spicier version, add additional red chilli powder.
- Add water as and when required if the curry is going too dry.
- After adding coconut, if you keep boiling for long, the curry might look curdled. Let it just come to a boil and remove from flame.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Aruna Panangipally
I am loving this recipe..... 🙂 Health bhi aur taste bhi!
CHCooks
Yes yes 🙂 🙂
srividhya
This is a new recipe for me. Never tried it this way. Yum and amazing clicks yaar
CHCooks
Thanks a lot Sri 🙂
Lynz Real Cooking
Very lovely post! Beautiful photos and wonderful recipe! I love it!
CHCooks
Thank you so much Lynz 🙂
Lynz Real Cooking
you are so welcome!!!
CHCooks
🙂
perspectivesandprejudices
You have such beautiful presentation skills and Cutlery! 🙂
CHCooks
Thank you so much 🙂 Cutlery - I was a recent spending spree 😛
Traditionally Modern Food
This s new to me.. Haven't tried/ tadtex this..looks like a grt side dish for rice and Roti
CHCooks
Thanks Vidya 🙂 Do try it if you get a chance..
Bharani
Yum 🙂 Its regular at amma's place
also do try this https://momsrecipes.wordpress.com/2015/04/22/hithakida-avarekal-palav/
love your pics
CHCooks
Thanks a lot Bharani. Wow you have a pulao recipe for Avarekal - will try it soon 🙂
ramschnRamya
This is almost similar to what my mom makes... just that she makes a paste of everything together including tomato..and for a change I sometimes use green chilly for red. i make the same masala.. and use that to make a veg biriyani types and it is awesome.
Ramya
CHCooks
Thanks for sharing your amma's recipe.. Will try it out soon 🙂 welcome here Ramya 🙂
cafebaklava
I love this recipe
chcooks
Thanks 🙂
oyster bar in perdido
Awesome presentation. Love the recipe too.