Hitikida avarekalu saaru / hyacinth beans sambar / curry

Avarekalu season is really speacial for south Indians.

 As soon as the season arrives  people celebrate it by making hitikida avarekalu saaru, averkalu uppittu, avarekalu mixture, avarekalu idli, avarekalu akki rotti, avarekalu huli, avarekalu bassaru and the list goes on 😀.

Hyacinth beans curry

I still don't understand why is it so favorite for south Indians 😀. Personally I am not at all a avarekalu fan, except for my mom's special hitikida avarekalu saaru and avarekalu huli 😊.

Lets see Sadali( my native place , which is in Chikkaballapura district, located in Karnataka and Andhra pradesh border ) style hitikida avarekalu saaru recipe.

Here's the video recipe -

Youtube link for the same - https://youtu.be/WqU8nWGvdeE

Text recipe - 

hitikida avarekalu saaru

ingredients list 

Hitikida avare kaalu / deskinned hyacinth beans - extracted from 1 and half kg skinned avare kaalu ( hyacinth beans). - approximately 2 cups
Hot water - 7 cups
Oil - 4 tbsp
Mustard seeds - half tsp
Onion - 1
Tomatoes - 2
Curry leaves - 8 to 10
Salt

For masala 1-

Onion - 2
Garlic pods - 5 to 6
Cloves - 3
Cinnamon sticks - 1 and half inch
Dry red chillies - 6 guntooru + 6 byadagi ( use according to your spice requirements)
Coriander leaves - half cup
Dry roasted coconut - 2 tbsp
Grated fresh coconut - 1 tbsp
Cumin seeds - 1 tbsp
Coriander powder - 1 and half tbsp

Masala 2 -

Roasted dry Coconut - 2 tbsp
Roasted khus khus - 1 and half tbsp
Grated fresh coconut - 3\4th cup

instructions -

step 1 - Soak the hyacinth beans overnight , deskin them and keep it ready for the curry.

step 2 - In any curry making vessel, add in oil, once it heats up add mustard seeds, curry leaves , chopped onions and sauté well. 

step 3 - once the onions turn translucent, add in chopped tomato and sauté until soft. later add deskinned hyacinth beans and sauté them too for 5 minutes, make sure you wont break the beans while sautéing.

step 4 - for making masala, dry roast onions and garlic until the raw smell is reduced. once done transfer them to a jar with all the ingredients in masala 1 category  and blend them smooth using adequate water.

step 5 - Add the prepared masala to sautéed beans and sauté again for 2 to 3minutes. 

step 6- now add 7 cups of hot water to the same pan to help the beans to turn soft. close the lid and let it cook, add some more water if the beans has not turned soft but the water has reduced after sometime.

step 7 - Add in the masala 2 ingredients to jar and blend smooth by adding adequate water ( my mother says this 2 steps masala preparation process enhances the taste, but trust me your curry will be finger licking good 😀).

step 8 - add in masala 2 to the well cooked beans and mix well. You can adjust the curry consistency by adding extra water if needed. 

step 9 - once the consistency is managed, close the lid and boil the curry for 5 more minutes and your delicious hitikida avarekalu saaru will be ready 😊.

Thank me later 😁.