A comforting, high-protein South Indian curry made with edamame! This edamame huli saaru is inspired by the traditional Karnataka dish avarekalu huli saaru, but adapted with edamame for a quick, nourishing twist.
Jump to:
About this edamame huli saaru
This curry is my take on Karnataka’s much-loved avarekalu huli saaru. It’s cozy, tangy, and packed with flavor—while also being rich in plant-based protein. I’ve shared the traditional version on my blog before, but this variation with edamame has become a staple in my kitchen.
If you follow me on Instagram, you’ve probably noticed how often I’ve been cooking with edamame lately. That’s because it’s a complete protein, containing all essential amino acids. One serving of this curry provides around 10–12 grams of protein, and a larger portion can give you nearly 20 grams. It’s hearty, satisfying, and a fantastic option if you’re looking for a vegan, high-protein meal.
I’ve also shared other edamame recipes on my blog, like edamame sundal (stir-fry), edamame masala rice, and edamame dosa—do check those out if you’re interested!
Ingredients you’ll need
Edamame:
I’ve used two packs of ready-to-eat edamame from Trader Joe’s (about 510 g). Simply rinse well and soak in water until ready to use. Since these are pre-cooked, the curry comes together quickly. You can also use frozen edamame—just thaw them before cooking.
For the ground masala:
Like many South Indian curries, this one has a coconut-based masala. I used frozen grated coconut, but you can also use unsweetened dry coconut. For the masala paste, you’ll need:
- Coconut
- A small portion of edamame (to thicken the gravy)
- 1 dried chili (optional, for heat)
- Cumin seeds
- Turmeric powder
- Rasam powder (or sambar powder; curry powder works as a substitute in a pinch)
- Tamarind paste (tomatoes can be used as an alternative, though the flavor will differ)
To temper:
Oil, mustard seeds, cumin seeds, asafoetida, fenugreek seeds, and curry leaves. Curry leaves truly add depth here—if you can’t source them, simply skip.
Onion (optional):
I added chopped onion for extra flavor, but the traditional version of huli saaru doesn’t use onion or garlic. Shallots also work beautifully.
Other essentials:
Salt, water, jaggery (or sugar) to balance the flavors, and fresh cilantro to finish.
Check the recipe card below for exact measurements.
Dietary notes & storage
- Naturally vegan, nut-free, and gluten-free (ensure your asafoetida is GF).
- Keeps well in the refrigerator for 2–3 days.
Serving suggestions
Serve this curry hot with rice for a comforting South Indian-style meal. For a protein boost, pair it with ⅔ cup Greek yogurt—together they provide about 25–30 grams of protein. To add more fiber, serve alongside a simple vegetable stir-fry like cabbage poriyal or beetroot poriyal or carrot poriyal.
How to make edamame huli saaru
- Rinse the ready-to-eat edamame beans and soak till ready to use.
- Into a blender, add: half a cup of coconut, half a cup of edamame beans, one dried chili, one teaspoon of cumin seeds, a quarter teaspoon of turmeric, one tablespoon of rasam powder, and one teaspoon of tamarind paste. Grind it into a smooth paste and set aside.
- Heat about two teaspoons of oil in a pan or kadai. Once it’s hot, add half a teaspoon of mustard seeds, half a teaspoon of cumin seeds, a pinch of asafoetida, and a quarter teaspoon of fenugreek seeds. Let them splutter, then add a few curry leaves and a third cup of chopped onion. Cook until the onions turn translucent.
- Next, drain the soaked edamame and add it in. Sprinkle two teaspoons of salt, add about half a cup of water, and let it cook for just a few minutes. Since the edamame is already pre-cooked, this step is primarily to allow the flavors to absorb.
- Now stir in the ground masala. Add another half cup of water and a small piece of jaggery to balance the flavors. Bring everything to a gentle boil, then finish with a quarter cup of fresh cilantro. And that’s it – our delicious edamame huli saaru is ready!
Recipe notes
- Adjust the salt and spices to taste.
- You can also use sambar powder or curry powder as a substitute for rasam powder.
- Onions are optional.
- If you are using frozen edamame, cook for 5 minutes before adding the masala.
More South Indian Curries
📖 Recipe
Edamame Huli Saaru | South Indian Edamame Curry
Ingredients
Measurement Details: 1 cup = 240 ml; 1 tbsp = 15 ml ; 1 tsp – 5ml;
Ingredients for ground paste:
- ½ cup coconut
- ½ cup edamame beans
- 1 dried chili
- 1 tsp cumin seeds
- ¼ tsp turmeric
- 1 tbsp rasam powder
- 1 tsp tamarind paste
For curry:
- 510 grams edamame 2 packs ready-to-eat
- 2 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch asafoetida
- ¼ tsp fenugreek
- 10 curry leaves
- ⅓ cup onion optional
- 2 tsp salt
- 1 cup water divided
- Small piece of jaggery
- ¼ cup cilantro
Instructions
- Rinse the ready-to-eat edamame beans and soak till ready to use.
- Into a blender, add: half a cup of coconut, half a cup of edamame beans, one dried chili, one teaspoon of cumin seeds, a quarter teaspoon of turmeric, one tablespoon of rasam powder, and one teaspoon of tamarind paste. Grind it into a smooth paste and set aside.
- Heat about two teaspoons of oil in a pan or kadai. Once it’s hot, add half a teaspoon of mustard seeds, half a teaspoon of cumin seeds, a pinch of asafoetida, and a quarter teaspoon of fenugreek seeds. Let them splutter, then add a few curry leaves and a third cup of chopped onion. Cook until the onions turn translucent.
- Next, drain the soaked edamame and add it in. Sprinkle two teaspoons of salt, add about half a cup of water, and let it cook for just a few minutes. Since the edamame is already pre-cooked, this step is primarily to allow the flavors to absorb.
- Now stir in the ground masala. Add another half cup of water and a small piece of jaggery to balance the flavors. Bring everything to a gentle boil, then finish with a quarter cup of fresh cilantro. And that’s it – our delicious edamame huli saaru is ready!
Video
Notes
- Adjust the salt and spices to taste.
- You can also use sambar powder or curry powder as a substitute for rasam powder.
- Onions are optional.
- If you are using frozen edamame, cook for 5 minutes before adding the masala.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I love the edamame take on this. The spices compliment it beautifully. It turned out lovely.
Thanks Kaite.
I love this Edamame Curry recipe! It is easy and so flavorful, I served it with rice!
Thanks, yeah it perfectly pairs with rice.
I made this over the weekend, and we loved it. It’s so warming and it’s a curry I’ve not made before.
:-) Thanks glad you liked it.
Just reading about this is making me hungry. I can’t wait to make it. I love edamame in any form!
Me too. Love edamame.
Ooh. I can’t wait to try this! I love edamame, and I’ve tried several of your recipes. They’ve all been great so I know this one will be, too.
Thanks so much. Means a lot.
I tried this recipe and it was full of flavor. The spices were just right and the edamame worked perfectly!
Thanks a lot.
This is such a brilliant twist on the traditional avarekalu huli saaru! Using edamame for that protein boost is both practical and nourishing. I love how you kept the coconut‑based masala authentic while making the recipe weeknight‑friendly.
yeah, trying to add as much as protein I can with traditional recipes.