Karnataka

Avarekalu saaru

Name: Avarekalu saaru
Total time: 40 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 2 cups peeled avarekalu (fresh hyacinth beans); 1 small onion; 1 medium tomato; 4 cloves garlic; 1/2 cup fresh grated coconut; 1 tbsp coriander seeds; 1/2 tsp cumin seeds; 5 dried red chilli; 1/2 tsp black pepper; a small piece tamarind; 1 tsp jaggery; 1 1/2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 2 sprigs curry leaves; 2 1/2 cups water; Salt, to taste

Fresh field beans in a coconut and spice gravy. Bengaluru's winter obsession.

40 minTime

7 gProtein each

mediumSpice

The avarekai season2 chapters · 1 min read

Make it your way

Grandma's wayFresh avarekalu, coconut and roasted masala.

The original

210kcalsame

7 gproteinsame

7 gfibresame

40minutessame

Avarekalu saaru, Bengaluru winter style.

Per serving, worked out from the ingredient table.

Ingredients

Avarekalu (fresh hyacinth beans)2 cups, peeled

Onion1 small

Tomato1 medium

Garlic4 cloves

Fresh grated coconut½ cup

Coriander seeds1 tbsp

Cumin seeds½ tsp

Dried red chilli5

Black pepper½ tsp

Tamarinda small piece

Jaggery1 tsp

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Water2½ cups

Saltto taste

Method

4 steps

1Cook avarekalu in water with salt until tender, about 10 minutes.
2Roast coriander seeds, cumin, red chillies and pepper; grind with coconut, onion, garlic, tomato and tamarind.
3Add the paste and jaggery to the beans and simmer 10 minutes.
4Temper mustard and curry leaves in oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Avarekalu saaru

Fresh field beans in a coconut and spice gravy. Bengaluru's winter obsession.

40 minTime

7 gProtein each

mediumSpice

The avarekai season2 chapters · 1 min read

Make it your way

Grandma's wayFresh avarekalu, coconut and roasted masala.

The original

210kcalsame

7 gproteinsame

7 gfibresame

40minutessame

Avarekalu saaru, Bengaluru winter style.

Per serving, worked out from the ingredient table.

Ingredients

Avarekalu (fresh hyacinth beans)2 cups, peeled

Onion1 small

Tomato1 medium

Garlic4 cloves

Fresh grated coconut½ cup

Coriander seeds1 tbsp

Cumin seeds½ tsp

Dried red chilli5

Black pepper½ tsp

Tamarinda small piece

Jaggery1 tsp

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Water2½ cups

Saltto taste

Method

4 steps

1Cook avarekalu in water with salt until tender, about 10 minutes.
2Roast coriander seeds, cumin, red chillies and pepper; grind with coconut, onion, garlic, tomato and tamarind.
3Add the paste and jaggery to the beans and simmer 10 minutes.
4Temper mustard and curry leaves in oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Avarekalu saaru

Make it your way

Ingredients

Method

Avarekalu saaru

Make it your way

Ingredients

Method

Make it a meal