This Karnataka-style Avarekalu Huli is a flavourful, spicy and tangy gravy made with fresh field beans, freshly roasted spices, coconut, and tamarind. Unlike everyday sambar, its robust roasted masala gives it a taste similar to traditional Arachuvitta Vathakuzhambu. It pairs wonderfully with hot steamed rice topped with ghee, chapathi or ragi mudde.
Avarekalu (Hyacinth beans / Field beans / Surti Papdi Lilva in English, Mochai in Tamil) is in full season across Karnataka during the winter months. In Bangalore, the annual Avarekalu Mela at Food Street in VV Puram showcases a wide variety of sweet and savoury dishes made with these fresh beans.
Inspired by family friends and traditional home recipes, I keep trying varieties of avarekalu recipes at home and this one is my latest addition. I learnt this recipe from my friend Megha. Roasting onion and garlic in direct flame gives a unique flavor to this gravy. Do try this Karnataka style avarekalu huli saaru recipe / Field beans gravy and let me know your feedback.
Avarekalu Huli Recipe
Ingredients
Main Ingredients
- ½ cup Avarekalu with skin / Hyacinth beans
- 1 Potato
- 1 Brinjal
- 1 Big onion
- 1 Garlic bulb with 15 cloves
- Salt & water as needed
To grind
- Tamarind big gooseberry size
- 1 tbsp Grated coconut
- 1 tbsp Red chilli powder
- 2 tsp Dhania powder
- ⅛ tsp Turmeric powder
- 1 Coriander leaves ( optional)
To temper
- 1 tbsp Cooking oil or gingely oil
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds/Jeera
- ½ tsp Urad dal
- Curry leaves few
Instructions
- Wash and keep the Avarekalu. Wash and peel the skin of potato. Chop into 4 big pieces. Wash and cut brinjal into chunks.
- Pressure cook avarekalu,chopped brinjal & Peeled, chopped potato adding required water & salt. Set aside.
- Soak tamarind in a cup of water. Brush the onion with oil. Burn the whole onion(with skin) over direct flame. Use a tong & hold the onion. Roast it all the sides in low to medium flame. When the skin of onion turns black, remove & let it cool.
- Similarly roast the greased whole garlic bulb on all sides till its skin turns black.( Refer Notes for variations)
- Peel the outer skin of garlic & onion. Grind it to a smooth paste adding soaked tamarind, coconut, chilli powder, turmeric powder, dhania powder and coriander leaves. Mix this paste with the cooked avarekalu, potato & brinjal pieces. Check for consistency & taste and add some water or chilli powder, dhania powder if needed.
- Let the gravy boil for few minutes. Gravy will thicken as it boils. Switch off the flame & temper mustard seeds, cumin, urad dal & curry leaves. Add to gravy and mix well. Enjoy !
Notes
- Adjust the quantity of chilli powder & dhania powder as per your taste.
- This gravy is meant to be thick. If you want to make it slightly thin, add little water.
- If you don’t want to burn the onion & garlic, Just chop them and saute in a tbsp of oil.
- You can also replace red chilli + dhania powder with 1 tbsp of sambar powder.
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Quick Notes for US & Abroad Kitchens
- Bean Substitutes Abroad: Fresh avarekalu is rarely sold fresh outside India. Look for Frozen Surti Papdi Lilva (available in the frozen vegetable section at Patel Brothers, Subzi Mandi, or local Asian/Indian stores in the US, UK, and UAE). If unavailable, frozen baby lima beans or edamame can be substituted.
- Instant Pot Method: Sauté the onion and ground roasted spice paste on Sauté (Normal) for 2 minutes. Add the beans, tamarind extract, 1.5 cups water, and salt. Secure lid, cancel Sauté, and cook on Pressure Cook (High) for 5 minutes followed by 10 minutes Natural Pressure Release (NPR).
- Tamarind Paste: If using store-bought seedless black tamarind concentrate (Tamicon/Swad), mix 1 teaspoon with 3 tablespoons of warm water.
FAQ
Yes. Frozen Surti Papdi Lilva / avarekalu can be used instead of fresh field beans. Rinse the frozen beans in warm water and add them directly into the pressure cooker or pot. Cooking time remains virtually the same.
Serve this Karnataka-style field beans gravy hot with steamed rice and a spoonful of ghee. It also pairs well with soft ragi mudde, chapati, or dosa.
Yes. Skip the onions during the initial sautéing and tempering. The depth of flavor from the roasted coriander seeds, cumin, fenugreek, and fresh coconut makes the gravy fragrant even without onion or garlic.
Cooled avarekalu huli keeps well in an airtight glass container in the refrigerator for 2 to 3 days. Because ground coconut and beans thicken as they cool, stir in 2 to 3 tablespoons of hot water when reheating.
Try this authentic Karnataka style Avarekalu Huli saaru recipe with hot rice & enjoy!
This is one of recipe to do in my list for this season Chitra.. looks so perfect
delicious combination of flavours looks wonderful