20 February, 2026

Avarekalu Saaru | Hyacinth Beans Thin Curry |

ಅವರೇಕಾಳು ಸಾರು | ಅವ್ರೇಕಾಳು ಸಾರು |

Yet another seasonal delicacy from namma Bengaluru, Karnataka. We all at home are the biggest fans of this seasonal vegetable avarekayi

The main difference between avarekalu huli and avarekalu saaru is, for making huli, we do freshly roast some spices and herbs and grind it along with considerably more amount of fresh coconut and then specifically huli is made in thick consistency

Where as saaru is made in thin consistency and the main spiciness is obtained from saarina pudi or rasam powder and a small amount of fresh coconut is added so that the gravy turns thin

Both avarekalu huli and avarekalu saaru tastes as well as looks different for the spices and the making methods are not similar but both are different

Below at the end of this recipe I’m going to list the dishes, I have prepared and published here till now, though some are yet to be published, You can go through all the recipes

And also, as we are talking about avarekalu, be it huli or saaru, it should be paired along with hunasekayi tokku or raw tamarind chutney which is served as an accompaniment, since both are winter special delicacies and compliment each other so very well

Ingredients : measuring cup used – 250 ml,(quantity approximately enough for 6 to 8 people)

Avarekalu/hyacinth beans – 5 to 6 cups
Water – 6 to 8 cups (adjust)
Salt – 2 to 2&1/2 tbsp (adjust, I have put rock salt)
Tamarind juice, thick – 2 to 3 tbsp

To grind together :

Grated fresh coconut – 1/2 cup (loosely packed)
Cooked kalu/beans – 1/3 cup
Saarina pudi/rasam powder – 2 tbsp
Turmeric powder – 1/2 tsp

For tempering :

Ghee – 1 tbsp
Mustard seeds – 1 tsp

PROCEDURE :

Cook avarekalu/hyacinth beans in sufficient water until soft
Gather together the listed stuffs under the heading ‘to grind together’, grind into a fine paste by adding sufficient water