Avarekalu Sagu Recipe (Hyacinth Beans Curry)

One of the most delicious ways to enjoy avarekalu is by making a lip-smacking bean-based curry like the Avarekalu Sagu.

If you are unfamiliar with Hyacinth beans, you are missing out on one of the most nutritious beans!

This superfood bean originates from south India and comes with a healthy serving of protein and calcium.

It goes by several names like Flat beans and field beans, of course by the local name in the state of Karnataka as "Avarekalu."

The prime time for avarekalu season occurs in the winter months, and I can see that in my garden.

The purple flowers bloom and bear fruit starting in October and last all the way until February.

Avarekalu sagu is a flavorful and mildly spiced curry that combines fresh spices and coconut flavors.

This dish is easy to prepare and can be enjoyed with various accompaniments such as poori, chapati, plain rice, or even ragi mudde. 

Why I love this

• It's an authentic Karnataka-style curry.
• Simple and easy to make among curry recipes.
• It's similar to the more familiar veg saagu recipe. 
• It's bursting with fresh flavors. 
• Hyacinth bean curry can be enjoyed with a variety of dishes and makes for a balanced meal.

Ingredients

• Aavrekalu/Hyacinth beans: I used homegrown fresh beans, but you can also use dried 
• Grated coconuts:  Freshly grated coconut is preferred, but you can also use frozen or desiccated coconut 
• Roasted gram: you can find this in Indian stores or on Amazon.
• Whole spices
• Tomato & onion
• Ginger & garlic
• Frozen green peas
• Green chillies
• 4 - 5 curry leaves

Instructions

Take the fresh beans from the pods and pressure cook them for at least three whistles. Once done, drain the water and place the boiled avarekalu aside. 

Prepare the masala paste by blending grated coconut, green chilies, ginger, and roasted gram, along with whole spices and a cup of water to make a smooth paste. 

In a pan, add oil, 1-2 teaspoon urad dal, and 1 teaspoon mustard seeds. Saute them over medium heat.

As they begin to splutter, add curry leaves, chopped garlic, and onion. 

Sauté onions over low flame until they turn translucent. 

Add chopped tomatoes, salt, and turmeric powder. Mix well and cook until tomatoes turn mushy. 

Add the ground paste, cooked beans, and frozen green peas to the pan. 

Stir well and let it simmer for a few minutes on medium flame.

Garnish with coriander leaves and serve hot with your choice of accompaniment. 

Enjoy this delicious and authentic Karnataka-style Avarekalu Sagu curry! 

Storage 

Avarekalu Sagu can be stored in the refrigerator for 2-3 days. Reheat before serving, and add a little water if the curry has thickened. Check out a detailed post about the life of curry.

Serving suggestions

This dish goes well with poori, chapati, steamed rice, or even ragi mudde. You can also enjoy it as a side dish with your main course.

I like to serve it with set dosa, neer dosa, and vegetable pulao. 

Top tips

• If using dried beans, soak them overnight before cooking.
• Be sure to bring the masala paste to a fine paste consistency for best results.
• Adjust the spice level according to your preference.
• DO NOT consume the beans when they are raw.  
• For a creamier consistency, add cashews while blending coconuts.
• You can use an instant pot pressure cooker for cooking beans.
• Use fresh ingredients for best results. 

How to cook Aavrekalu (Hyacinth beans) In an Instant pot?

Add 1 cup of beans with 2 cups of water in the instant pot.

Close the lid and pressure cook for 10 mins on high pressure. Once done, let the steam release naturally for 10 minutes before releasing the remaining pressure manually.

Drain the excess water and use the cooked beans as required. 

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