Hyacinth Beans Curry (Avarekalu saaru)

Hyacinth beans or avarekalu is the most popular beans in Bangalore. It is used in making curries, dosa, rice or upma. I hardly get fresh avarekalu here, so I use the frozen ones available in Indian grocery stores as surti papdi lilva. You can also use valor lilva for making this dish.

Prep time: 10 min
Cook time: 20 min
Serves: 4

Ingredients:

1 pack of hyacinth beans
3 tbsp. oil
4 cloves
1" cinnamon
1/4 tsp. cumin seeds
1 tbsp. coriander seeds
2 medium cloves of garlic, roughly chopped
1" piece of ginger, roughly chopped
1 green chilli, roughly chopped
1 handful of coriander leaves, roughly chopped
1/2 cup of fresh/frozen grated coconut
4 dry red chillies
1 onion, chopped
2 tomatoes, chopped

Directions:

Pressure cook avarekalu by adding salt for 2 whistles.
Heat 1 tbsp. oil and roast cinnamon, cloves, cumin, coriander seeds, ginger, garlic, green chillies and red chillies until they change the color slightly. Add grated coconut and roast until golden. Add coriander leaves and fry till its wilted.
Allow it to cool down and grind to a smooth paste by adding water.
Heat remaining oil, add onions and fry until golden. Add tomatoes and cook until soft and mushy.
Add cooked beans and ground masala. Combine. Bring to a boil, cover and simmer for 10 minutes until everything comes together.
Serve with chapati or rice.