Avarekalu Saaru (Field Bean Curry)

Every winter Bengaluru holds an avarekai mela (festival) for these fragrant field beans. Peeled and simmered in a roasted coconut masala, they make saaru – eaten with ragi mudde or rice. Frozen 'surti papdi lilva' or avarekai from Asian shops is ideal.

Video by Veg Recipes of Karnataka on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 30 min
• Vegan · gluten-free
• Famous in Karnataka

Ingredients

• 250 g fresh or frozen avarekai (field beans / surti lilva)
• 1 potato, cubed (optional)
• ½ tsp turmeric
• 1 tsp salt
• For the masala: 4 tbsp grated coconut, 1 tbsp coriander seeds, 1 tsp cumin, 4 dried red chillies, 4 garlic cloves, 1 small onion, 1 tomato – roasted in 1 tsp oil and ground
• 1 tsp tamarind paste
• 1 tbsp oil
• ½ tsp mustard seeds
• 10 curry leaves

Method

1. Cook the beans and potato with turmeric, salt and 500 ml water for 12–15 minutes until soft.
2. Add the ground masala and tamarind and simmer 10 minutes.
3. Heat the oil, fry mustard seeds and curry leaves and pour over.
4. Serve hot with ragi mudde, rice or akki rotti.

Tip: Squeezing the inner skin off each bean (hitukida bele) is traditional – optional but delicious.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.