AI-generated image
Avarekalu saaru
Field bean and coconut curry
Avarekalu saaru (ಅವರೆಕಾಳು ಸಾರು): Karnataka winter curry of fresh field beans in a ground coconut gravy
When the avarekai (hyacinth bean) season comes to Bengaluru and Mysuru in December and January, the city celebrates with a whole street festival of avarekalu dishes, and this thin, fragrant saaru is the one cooked at home for lunch with ragi mudde or rice. The tender beans, popped out of their pods, are simmered in a gravy of coconut, roasted spices and a little tamarind and jaggery. Fresh beans are watery, so a portion gives about 12 g of protein, from the beans, a little toor dal and the coconut; that is why it is not tagged High protein. Frozen shelled avarekalu from Indian grocers works well out of season. The most common mistake is undercooking the beans: like all hyacinth beans they must be cooked until completely soft, never eaten raw or half-cooked. Chef's tip: for the classic hitikida flavour, soak the shelled beans in warm water for 30 minutes and squeeze each one out of its skin; it takes time but gives a creamier, sweeter saaru.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the beans
- 16 oz shelled fresh hyacinth beans (avarekalu)fresh or frozen
- 1 ¾ oz toor dal (split pigeon peas)rinsed
- 3 ¾ cups water
- ¼ tsp ground turmeric
- 1 ½ tsp salt
For the masala
- 2 tbsp sunflower oildivided
- 1 ½ tbsp coriander seeds
- 1 tsp cumin seeds
- 1 onionchopped
- 4 cloves garlic
- 2 ⅞ oz fresh grated coconut
- ½ oz coriander leaveswith tender stems
- ⅓ oz tamarind pulpseedless
- 1 tsp jaggerygrated
For the tempering
- 1 tsp mustard seeds
- 12 curry leaves
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Put 16 oz shelled fresh hyacinth beans (avarekalu), 1 ¾ oz toor dal (split pigeon peas), 3 ¾ cups water and ¼ tsp ground turmeric in a pot. Bring to the boil, then simmer with the lid ajar for 20–25 minutes, until the dal has dissolved and every bean is soft right through when squashed. Don't stop early: hyacinth beans must be fully cooked.
25 minStep 2: Meanwhile, heat 1 teaspoon of ⅜ tbsp sunflower oil in a frying pan over a medium heat and roast 1 ½ tbsp coriander seeds, 1 tsp cumin seeds and 5 dried red chillies for 2 minutes, until fragrant. Add 1 onion and 4 cloves garlic and fry for 4 minutes until the onion softens, then add 2 ⅞ oz fresh grated coconut and stir for 2 minutes more.
8 minStep 3: Cool the masala for a few minutes, then blend it with ½ oz coriander leaves, ⅓ oz tamarind pulp and 200 ml water to a smooth paste.
3 minStep 5: Heat the rest of 1 ⅝ tbsp sunflower oil in a small pan, add 1 tsp mustard seeds and, when they pop, 12 curry leaves. Pour over the saaru, stir and serve hot with ragi mudde, chapati or rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 33 g
- Fat
- 16 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does avarekalu saaru take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of toor dal (split pigeon peas)?
- Red lentils (masoor dal) (cook 10 minutes less).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.