Karnataka Style Avarekalu Huli Saru Recipe (Field Beans in a Coconut-Based Gravy)
Indulge in the rich, comforting flavors of Karnataka with this delightful Avarekalu Huli Saru, a delicious vegetarian dish made with field beans and a luscious coconut-based gravy. Perfect for a hearty lunch, this recipe pairs wonderfully with steamed rice or Ragi Mudde, making it an ultimate comfort food.
Ingredients
| Ingredient | Quantity |
|---|---|
| Avarekalu (Lilva Beans) | 1/2 cup |
| Potato (Aloo) | 1, diced |
| Brinjal (Baingan / Eggplant) | 1, diced |
| Garlic | 15 cloves, crushed |
| Pearl Onions (Sambar Onions) | 1, finely chopped |
| Tomato | 1, chopped |
| Salt | To taste |
| Tamarind | 18 grams |
| Fresh Coconut | 1/2 cup |
| Red Chilli Powder | 1 tablespoon |
| Coriander (Dhania) Leaves | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/8 teaspoon |
| Coriander (Dhania) Leaves | 1 sprig |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Sunflower Oil | For sautéing |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | 8 g |
Preparation Steps
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Soak the Beans: Start by soaking the avarekalu in water for about 30 minutes. After soaking, gently remove the skins from the beans to enhance their texture.
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-
Prepare the Masala: In a pressure cooker, heat a splash of sunflower oil over medium heat. Add the garlic, pearl onions, and fresh coconut, sautéing until golden brown and aromatic. Let this mixture cool before grinding it into a smooth paste using a blender or mixer.
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Cook the Vegetables: In the same pressure cooker, add a bit more oil and sauté the crushed garlic, chopped onion, and tomato for a few minutes, until the onions are translucent and the tomatoes have broken down.
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Combine Ingredients: Add the diced potato, brinjal, and the soaked field beans to the cooker. Adjust the consistency by adding water as needed. Stir in the red chilli powder, turmeric powder, and salt.
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Pressure Cook: Close the lid of the pressure cooker and cook on high pressure for about four whistles. Once done, allow the pressure to release naturally.
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Temper the Gravy: In a small skillet, heat some oil and add mustard seeds, cumin seeds, white urad dal, and curry leaves. Sauté until the mustard seeds pop and the urad dal turns golden. Pour this tempering over the cooked gravy in the pressure cooker.
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Garnish and Serve: Finally, garnish with freshly chopped coriander leaves. Serve your Karnataka Style Avarekalu Huli Saru hot with steamed rice or Ragi Mudde for a delightful meal.
Enjoy the ultimate taste of Karnataka in every bite!
