Avarekalu Huli (Karnataka style Hyacinth Beans Gravy / Field Beans Sambar for rice) is a delicious, traditional winter specialty made with tender avarekalu, potatoes, and brinjal simmered in an aromatic roasted onion, garlic, and coconut masala.
Avarekalu (Cow pea / Hyacinth beans / Lilva beans in English, Mochai in Tamil) season is around in many parts of Karnataka. In Bangalore, every year during winter (December–January), the Avarekalu Mela is conducted in Food Street, VV Puram. Recently when I met my school moms friends, Tara was telling me about the varieties of avarekalu dishes she tasted in the Avarekalu Mela. I got tempted to try some recipes with it and post here (also check out my Lemon Chitranna recipe).
Last year during this time, I shared Hitkidabele Avarekalu Saaru and Avarekalu Pulao recipes. So this year I tried a yummy Avarekalu Huli recipe and Avarekalu dry palya for rice by getting the recipes from my friend Megha. She shared her mom’s recipe which was very different from the ones I saw in various blogs. So I tried it & it came out really well. We loved this gravy with rice. It was tasting more like Arachuvitta Vathakuzhambu. I used less oil than what Megha suggested. Still it was very tasty. Ok, let’s see how to prepare Karnataka style Avarekalu Huli.
Quick Notes for US & Abroad Kitchens (Including Instant Pot Method)
- Hyacinth Beans in US Stores: In the US, fresh or frozen avarekalu is available in Indian grocery stores labeled as Surti Papdi Lilva, Valor Lilva, or Hyacinth Beans. Frozen beans can be added directly to the pot without thawing.
- Vegetable Choices: Small Indian purple eggplants (brinjals) and Yukon Gold or Russet potatoes hold their shape well when simmered in the gravy.
- Tamarind Paste: If whole seedless tamarind is unavailable, use 1 tablespoon of concentrated tamarind paste mixed with warm water.
- Instant Pot Method:
- Turn on SAUTE mode. Add 1 tbsp oil and sauté the chopped onion and garlic until well browned and aromatic (or roast them whole over an open gas burner if available). Blend the browned onion and garlic with soaked tamarind, coconut, chilli powder, dhania powder, turmeric, and coriander leaves with 1/4 cup water into a smooth masala paste.
- Add the washed avarekalu, cubed potatoes, chopped brinjal, ground masala paste, salt, and 1.5 cups of water to the Instant Pot inner pot. Mix thoroughly.
- Cancel SAUTE. Close the lid and turn the steam valve to SEALING.
- Pressure cook on MANUAL / HIGH PRESSURE for 5 minutes (for fresh avarekalu) or 4 minutes (for frozen lilva beans).
- Allow 5 minutes of Natural Pressure Release (NPR), then carefully quick-release any remaining steam.
- In a separate small tadka pan on the stovetop, heat 1 tbsp oil, splutter mustard seeds, cumin seeds, urad dal, and curry leaves, and pour over the hot gravy. Stir well and serve hot with steamed rice!
Avarekalu Huli Recipe
Ingredients
Main Ingredients
- ½ cup Avarekalu with skin / Hyacinth beans (approx. 75g / 2.6 oz) washed
- 1 medium Potato (approx. 100g / 3.5 oz) peeled and cubed into 4 big chunks
- 1 small Brinjal (approx. 60g / 2 oz) cut into chunks
- 1 medium Big onion (approx. 100g / 3.5 oz) whole, for roasting
- 1 whole bulb Garlic bulb (approx. 15 cloves) whole, for roasting
- Salt & water as needed
To Grind
- Tamarind (approx. 15g / 0.5 oz or 1 tbsp paste) gooseberry size, soaked in 1 cup water
- 1 tbsp Grated coconut (approx. 8g / 0.3 oz)
- 1 tbsp Red chilli powder (approx. 8g / 0.3 oz) or to taste
- 2 tsp Dhania powder (coriander powder, approx. 5g)
- ⅛ tsp Turmeric powder
- 1 sprig Coriander leaves (optional)
To Temper
- 1 tbsp Cooking oil or gingelly oil (15 ml / 0.5 fl oz)
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds / Jeera
- ½ tsp Urad dal
- few Curry leaves
Instructions
- Wash and keep the avarekalu ready. Wash and peel the skin of potato, cutting it into 4 large chunks. Wash and cut brinjal into chunks.
- In a pressure cooker, add avarekalu, chopped brinjal, and peeled potato cubes along with required water and salt. Pressure cook for 2 to 3 whistles until soft. Set aside.
- Soak tamarind in a cup of water. Brush the whole onion (with skin) with a little oil. Hold the onion with tongs and roast it over direct flame on low to medium heat until the outer skin turns black. Let it cool. Similarly, roast the greased whole garlic bulb on all sides until its skin chars black. (Refer to Notes if you prefer stove-top sautéing).
- Peel the charred outer skins off the roasted onion and garlic. In a blender, grind them to a smooth paste along with the soaked tamarind, grated coconut, red chilli powder, dhania powder, turmeric powder, and fresh coriander leaves.
- Add the ground masala paste to the cooked avarekalu, potato, and brinjal pieces. Check consistency and seasoning, adding a little water or salt if needed. Simmer the gravy for 5 to 7 minutes until it thickens and the raw spice aroma disappears. Heat oil in a small pan, splutter mustard seeds, cumin seeds, urad dal, and curry leaves, then pour the tempering into the gravy. Mix well and serve hot with steamed rice!
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 a little water.
- If you don’t want to burn the onion & garlic over direct flame, just chop them and sauté in a tablespoon of oil until golden brown.
- You can also replace red chilli powder + dhania powder with 1 tbsp of sambar powder.
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Try this yummy avarekalu huli saaru recipe for rice & enjoy!
Frequently Asked Questions
Avarekalu is known as Hyacinth beans, Field beans, Cow pea, or Surti Papdi Lilva in English. In Tamil, it is called Mochai.
Yes! Add the avarekalu, potatoes, brinjal, ground masala paste, and 1.5 cups of water to the Instant Pot. Pressure cook on High Pressure for 5 minutes, do a 5-minute natural release, and finish with the stovetop tempering.
If you do not have an open gas burner, simply chop the onion and garlic and sauté them in a pan with 1 tablespoon of cooking oil until golden brown before grinding with the masala.
Avarekalu Huli is a thicker, sambar-like gravy made with vegetables like brinjal and potato, whereas Avarekalu Saaru (or Hitikida Avarekalu Saaru) is a thinner rasam-like spiced broth.
This is one of recipe to do in my list for this season Chitra.. looks so perfect
delicious combination of flavours looks wonderful