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A traditional Karnataka-style curry made with fresh hyacinth beans. This flavorful and tangy saaru, featuring a freshly ground coconut-spice masala, is the perfect comfort food to enjoy with ragi mudde or steamed rice.
For 4 servings
Pressure Cook Beans & Dal
Roast & Grind Masala
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A traditional Karnataka-style curry made with fresh hyacinth beans. This flavorful and tangy saaru, featuring a freshly ground coconut-spice masala, is the perfect comfort food to enjoy with ragi mudde or steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 453.46 calories per serving with 23.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine & Simmer the Saaru
Prepare Tempering (Oggarane)
Finalize and Serve
If avarekalu is not in season, you can make a similar saaru using fresh green peas (batani) or field beans (togarikalu).
For a version without onion and garlic, simply skip them during the masala preparation. The saaru will still be flavorful from the other spices.
You can add vegetables like drumsticks, carrots, or potatoes. Add them to the pressure cooker along with the beans and dal.
For a slightly richer and creamier texture, increase the amount of fresh coconut in the masala paste.
Avarekalu (hyacinth beans) and toor dal are excellent sources of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
The combination of beans and lentils provides a significant amount of dietary fiber, which aids digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
The spices used in the masala, such as turmeric, ginger, garlic, and black pepper, are known for their anti-inflammatory and antioxidant properties that help strengthen the immune system.
Lentils and beans are good sources of iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood, thus helping to prevent anemia and boost energy levels.
One serving (approximately 1 cup or 250g) of Avarekalu Saaru contains around 180-220 calories, depending on the amount of oil and coconut used. It's a nutritious and moderately low-calorie dish.
Yes, it is very healthy. It's rich in plant-based protein from dal and beans, high in dietary fiber, and packed with vitamins and minerals from the vegetables and spices. It's a well-balanced and wholesome dish.
Yes. If using frozen avarekalu, you can add them directly to the pressure cooker. If using dried avarekalu, you must soak them overnight and then pressure cook them until soft before proceeding with the recipe.
Traditionally, it is served with Ragi Mudde (finger millet balls). It also pairs exceptionally well with hot steamed rice, dosa, or idli. A dollop of ghee on top enhances the flavor.
You can store Avarekalu Saaru in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat thoroughly before serving.
If the saaru is too tangy from the tamarind, you can balance it by adding a little more jaggery. If it's still too sour, a small amount of coconut milk can also help mellow the flavor.