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New Delhi: As winter arrives in Karnataka, the markets fill with the aroma of avarekalu, also known as hyacinth beans or lilva beans. This humble legume becomes the star ingredient in many regional dishes, with Avarekalu Saaru taking centre stage. A hearty, spiced curry, it’s made with freshly shelled beans, coconut, coriander, and a mix of traditional spices and embodies the essence of Karnataka’s home-style cooking.
The dish is rich, warming, and packed with protein, making it ideal for chilly evenings. The magic lies in the slow simmering process that allows the flavours of roasted spices, onion, and coconut to blend beautifully. Paired with steamed rice or ragi mudde, this classic South Indian curry offers both comfort and nourishment. Check out here for its recipe.
1. In a pressure cooker, cook the avarekalu with water for 4-5 whistles. Let the steam release naturally.
2. Heat 1 teaspoon of oil in a pan. Add red chillies and coriander seeds; sauté briefly.
3. Add chopped onion, garlic, and ginger, followed by coriander leaves. Cook until onions soften and leaves wilt. Cool and grind into a fine paste.
4. In the same pan, heat 2 teaspoons of oil. Add mustard seeds and let them splutter. Add curry leaves, then chopped onion and tomato. Sauté until soft and aromatic.
5. Mix in the prepared spice paste and cook for two minutes. Add the cooked avarekalu along with water, turmeric, and salt. Simmer on low for 4-5 minutes.
6. Grind coconut, cinnamon, and cloves into a paste. Add it to the simmering curry and adjust water and seasoning. Let it cook for another 2-3 minutes until slightly thickened.
7. Serve hot with rice, fryums, or papad for a wholesome, comforting meal.
Avarekalu Saaru captures the spirit of Karnataka’s winter kitchens. Each spoonful reflects the warmth of homemade spice blends and seasonal produce, making it a timeless favourite during the colder months.
