Indian cuisine · Soups & Stews

Avarekalu Saaru

Karnataka stew of fresh hyacinth beans, thickened with toasted coconut and soured with tamarind.

Ingredients · for 4 servings

• 400 g fresh hyacinth beans (avarekalu, or substitute broad beans)
• 100 g grated coconut
• 1 tbsp tamarind paste
• 2 onions
• 2 tomatoes
• 2 tsp coriander powder
• 1 tsp cumin seeds
• 2 dried red chilies
• 1 cinnamon stick
• 3 tbsp oil
• 12 curry leaves
• 1/2 bunch fresh cilantro

Instructions

1. Boil the hyacinth beans in salted water for 15–18 min. until tender, drain and reserve the cooking water.
2. Toast the grated coconut, coriander powder, cumin seeds, dried chilies and cinnamon stick in 1 tbsp oil for 3–4 min. until the coconut is golden brown.
3. Blend the toasted mixture with one diced onion, one tomato and 200 ml water into a fine paste.
4. Heat the remaining oil in a pot, fry the curry leaves and the second onion, cut into wedges, for 5 min., then add the second tomato and let it break down for 4 min.
5. Add the coconut paste, the beans, the reserved cooking water, tamarind paste and salt, and simmer uncovered for 15 min. until the stew is thick and the raw coconut taste is gone.
6. Sprinkle with chopped cilantro and serve hot with rice or ragi balls.