Avarekalu Recipe – Hyacinth Bean & Potato Curry – Traditional Indian Style

Last Updated on 2 months by Neha Deshmukh

Avarekalu Recipe – Hyacinth Bean & Potato Curry – Traditional Indian Style

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Avarekalu Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little bit of effort, but trust me, the flavour is so worth it. This Hyacinth Bean & Potato Curry is a traditional South Indian delight, and I’m excited to show you how to make it!

Why You’ll Love This Recipe

This Avarekalu curry isn’t just delicious; it’s a taste of home for many South Indians. The combination of tender hyacinth beans, soft potatoes, and a flavourful gravy is simply irresistible. It’s a comforting, hearty dish that’s perfect with a steaming bowl of rice. Plus, avarekalu are packed with goodness! You’ll love this if you’re looking for an authentic Indian curry that’s a little different from the usual.

Ingredients

Here’s what you’ll need to make this amazing Avarekalu curry:

• 1/2 cup avarekalu (hyacinth beans)
• 1 no. potato
• 1 no. brinjal (eggplant)
• 1 big onion
• 1 garlic bulb (15 cloves)
• as needed salt
• as needed water
• 1 tamarind (big gooseberry size)
• 1 tbsp grated coconut
• 1 tbsp red chilli powder
• 2 tsp dhania (coriander) powder
• 1/8 tsp turmeric powder
• 1 sprig coriander leaves
• 1 tbsp cooking oil or gingely oil
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds (jeera)
• 1/2 tsp urad dal
• few curry leaves

Ingredient Notes

Let’s talk ingredients! Avarekalu, or hyacinth beans, are seasonal – you’ll typically find them during the winter months in India. They’re a fantastic source of protein and fiber. If you can’t find fresh avarekalu, I’ll share some tips in the FAQs about using frozen ones.

Don’t skimp on the garlic! A whole bulb might seem like a lot, but roasting it brings out a beautiful sweetness.

And speaking of flavour, I highly recommend using gingely oil (Nuvvula Enna) if you can get your hands on it. It’s a traditional South Indian oil made from sesame seeds, and it adds a unique, nutty aroma to the curry. It’s what my grandmother always used, and it makes all the difference! You can find it in Indian grocery stores. If you can’t find it, any cooking oil will work, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the avarekalu thoroughly. Peel and chop the potato into 4 pieces, and cut the brinjal into chunks.
2. Now, add the avarekalu, potato, and brinjal to a pressure cooker with enough water to cover them and a pinch of salt. Pressure cook until they’re tender – usually about 3-4 whistles. Once cooled, set aside.
3. While the vegetables are cooking, soak the tamarind in warm water. This will help it release its flavour. Next, brush the big onion and garlic bulb with a little oil and roast them directly over a flame until they’re nicely charred. Be careful not to burn yourself! Once cooled, peel the roasted garlic.
4. Time to make the magic happen! Grind the roasted onion, garlic, soaked tamarind (with the water), grated coconut, red chilli powder, dhania powder, turmeric powder, and coriander leaves into a smooth paste. You might need to add a little water to help it blend.
5. Add this beautiful paste to the cooked vegetables and beans. Mix well and adjust the consistency with water to your liking. Simmer for 5-7 minutes, allowing the flavours to meld together.
6. Finally, let’s do the tempering! Heat the oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the cumin seeds and urad dal, and sauté until golden brown. Toss in the curry leaves and let them sizzle for a few seconds. Pour this fragrant tempering over the gravy and mix well.
7. Serve hot with rice and enjoy!

Expert Tips

• Don’t overcook the vegetables! You want them to be tender, but not mushy.
• Roasting the onion and garlic is key to developing a deep, rich flavour.
• Adjust the amount of chilli powder to your spice preference.
• A good quality tamarind makes a huge difference in the final flavour.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a few green chillies to the tempering.
• Regional Variations: In Karnataka, this curry is often made with a little jaggery to balance the sourness of the tamarind. Other South Indian styles might include tomatoes.
• Festival Adaptations: Avarekalu is often made during Ugadi/Yugadi, the Telugu and Kannada New Year, as it’s a seasonal vegetable.

Serving Suggestions

This Avarekalu curry is best served hot with a generous portion of steamed rice. It also pairs well with roti or chapati. A side of papadums and a dollop of yogurt complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Q: What are Avarekalu and where can I find them?

A: Avarekalu, also known as hyacinth beans, are a type of legume popular in South Indian cuisine. They’re typically available during the winter months in Indian grocery stores or farmers’ markets.

Q: Can I use frozen Avarekalu in this recipe?

A: Yes, you can! If using frozen avarekalu, you might need to adjust the cooking time slightly. Add them directly to the pressure cooker and cook for one less whistle.

Q: What is the best way to peel and prepare fresh Avarekalu?

A: Fresh avarekalu have a tough outer skin. The easiest way to prepare them is to make a slit along the bean and squeeze out the beans inside. It can be a little messy, but it’s worth it!

Q: Can I make this curry ahead of time?

A: Absolutely! You can make the curry a day or two in advance. The flavours will meld together beautifully. Just reheat it gently before serving.

Q: What is the significance of tempering (tadka/chhonk) in this recipe?

A: Tempering is a crucial step in Indian cooking. It involves heating spices in oil to release their flavours and then adding them to the dish. It adds a wonderful aroma and depth of flavour to the curry.