Wednesday, December 19, 2012

AvareKalu Saaru ( Hyacinth Beans/ Indian Beans- Curry)

Avarekalu is also known as 'Hyacinth Bean' or 'Indian Bean' in English. This is mostly available in winter season from October to February. Avarekalu Saaru( Curry) is the most popular and delicious Bangalorean dish. They include this in upma's, curries, roti's, salads and even desserts.

Today's special dish is Avarekalu Saaru/ Curry.


AvareKalu/ Indian Beans - 2  cups

Onion - 1 (big size) chopped

Tomatoes -2 ( medium sized) chopped

Haldi/ Turmeric powder - 1/2 tsp

Green Chillies - 6

Garam Masala powder - 2 tsp

Salt to taste

Ginger- garlic paste - 1 and 1/2 tsp

Fresh grated coconut - 2-3 tbsp


1. Pressure cook Avarekalu , chopped onions and tomatoes with little water for 1 or 2 whistle.

2. Grind coconut, green chillies, ginger-garlic paste and garam masala to a fine paste

3. Add this paste to the cooked Indian beans and add enough water.

4. Add Salt to taste and cook till oil separates.

Serve it as a side dish with Chapati, Roti or even with hot rice.

Note : I made this bit thick so that it goes well with Chapati's or Roti's. Increase the quantity of coconut and other spices mentioned above to make Avarekalu curry for Rice.

Linking this to the following events
60 Days To Christmas and Siris Food Flavours


AvareKalu Saaru