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    Home » Instant Pot Recipes » Instant Pot Avarekalu Huli Saaru | Hyacinth Beans Curry

    Instant Pot Avarekalu Huli Saaru | Hyacinth Beans Curry

    Posted on September 5, 2017 · Last Updated on February 24, 2020 · By Srividhya G · 38 Comments

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    Instant Pot Avarekalu Huli Saaru or Hyacinth Beans Curry is a delicious and lip-smacking bean-based curry, a perfect rice accompaniment from the state of Karnataka.

    A spoonful of Instant Pot Avarekalu Huli Saaru, Hyacinth Beans Curry

    It’s the Avarekalu Huli Saaru, a winter special, mild coconut-based gravy prepared with field beans/hyacinth beans. Here is my no onion – no garlic version of the Averakalu huli saaru that I made in Instant Pot. (I promise, the recipe that I am going to post tomorrow is not a no onion no garlic recipe.)

    Like every other recipe, there are lots of variations to this recipe as well, and also you can change the consistency as per your preference. The consistency of the gravy could be thick as sambar/Kuzhambu or thin as rasam/saaru. Also, you can use sambar podi or rasam podi for the spice. For this recipe, I went with a thin consistency, and also I used rasam powder.

    Traditional Kannada Recipes

    One of my favorite YouTube channels is swayampaaka, and I love their traditional Kannada recipes. The base recipe is from here, but of course with my variations. :-)

    AvarekaluHuliSaaru

    This gravy is traditionally prepared with fresh hyacinth beans, but as I couldn’t source the fresh ones, I went with the frozen packet. But I can guarantee that taste-wise there is not much of a compromise. When you have frozen one, you can prepare them pretty much at any time of the year.

    I would recommend buying the fresh beans in bulk and freezing them for later use. This Avarekalu huli saaru is a perfect party and potluck recipe too. I prepared this for a weekend lunch, and our friends P and JV who came on a surprise visit enjoyed this huli saaru.

    When I prepare this saaru, I don’t even bother to make a side dish. The Avarekalu huli saaru with plain rice makes its meal, and if you have papad or any other dry curry, then I would call this as a feast. So without any further ado, here comes the recipe. But before that, the recap.   

    Recap:

    • Day 4 | 2015 – Quinoa Rajma Burrito
    • Day 4 | 2016 – Pani Puri
    • Today – Instant Pot Avarekalu Huli Saaru | Hyacinth beans curry

    Instant Pot Avarekalu Huli Saaru | Hyacinth Beans Curry Recipe

    The no onion no garlic and the instant pot version of a Karnataka special, mild coconut-based gravy prepared with field beans/hyacinth beans. 

    Hyacinth Beans Curry Recipe or Instant Pot Avarekalu Huli Saaru on top of the rice

    Ingredients:

    • Hyacinth Beans / Field Beans / Avarekalu – 1 frozen packet / 340 gms
    • Cumin Seeds – 1 tsp + ½ Tsp
    • Grated Coconut – ½ cup
    • Red chili – 1
    • Rasam Powder – 1 tbsp
    • Tamarind Paste – 2 tsps
    • Turmeric Powder – ¼ Tsp
    • Grated / Powdered Jaggery – 1 tsp
    • Hing – ¼ tsp
    • Salt – 2 tsps (heaped)
    • Curry leaves – 5 to 6
    • Chopped Cilantro – 1 tbsp
    • Oil – 1 tsp
    • Mustard seeds – 1 tsp
    • Water – 2 cups + ½ cup

    Prep – Work:

    • If you are using frozen beans, make sure it is at room temperature.
    • If using fresh ones, wash the beans and set aside.

    Instant Pot Method:

    • Add the rinsed beans to the Instant Pot and add 2 cups of water.

    Adding rinsed beans to the Instant Pot with two cups of water

    • Set it in manual mode and cook on high pressure for 3 minutes and let the pressure release naturally.
    • Carefully open the lid and take about ½ cup of cooked beans. Let it cool for 5 minutes. Let the remaining beans be in the Instant Pot.
    • Now grind this ½ cup of beans along with coconut, ½ Tsp of cumin seeds, red chili, turmeric powder, rasam powder and hing into a coarse mix.

    Grinding beans, coconut, cumin seeds, red chili, turmeric powder and rasam powder

    • Set the instant pot in sauté mode and add the ground coconut mix, jaggery and tamarind paste to the cooked beans and mix well.
    • If required add more water. I just used ½ more cup of water. I just rinsed my mixer jar with that half cup of water and added it into the IP.

    Adding salt, curry leaves and cilantro

    Next…

    • Add salt, curry leaves, and cilantro and let it simmer in sauté mode for 8 to 10 minutes.

    Heating oil and adding mustard seeds and cumin seeds

    • In a separate tadka pan, heat oil and add mustard seeds and cumin seeds. As they start to splutter add it to the saaru and mix well.

    Instant Pot Avarekalu Huli Saaru or Hyacinth Beans Curry delicious closeup

    And that’s it. Avarekalu Huli Saaru is ready. Serve hot with rice.

    Stove Top Method:

    • Cook the beans in your preferred way, either on the stove top or microwave or in a pressure cooker and until the beans are soft and tender. Make sure they are not mushy. Do not drain the water.
    • Set aside ½ cup of cooked beans and let it cool.
    • Now grind this ½ cup of beans along with coconut, ½ Tsp of cumin seeds, red chili, turmeric powder, rasam powder and hing into a coarse mix.
    • Heat a kadai or pan and add oil. Once the oil is hot add the mustard seeds, cumin seeds, and curry leaves. (If using onions add at this stage)
    • As the mustard seeds start to splutter, add the cooked beans along with water and the ground mix and combine them.
    • Then add the jaggery, tamarind paste and mix them all.
    • If required add more water. I just used ½ more cup of water. I just rinsed my mixer jar with that half cup of water.
    • Add the cilantro and let it simmer for 10 minutes.

    Instant Pot Avarekalu Huli Saaru, Hyacinth Beans Curry, with a bowl of rice and cilantro on a dark surface

    Notes:

    • Adjust the salt and spice as per your preference.
    • Instead of rasam powder, you can use sambar powder.
    • Also, you can do the tempering with ghee.
    • If using onion in the IP method, transfer the cooked beans to a different vessel and do the tempering in the sauté mode and cook the onion. Then add the beans, ground mix, and the other ingredients.
    • Make sure the beans are not mushy. It has to be soft and tender. So do not overcook. In IP, manual 3 minutes is more than sufficient. In fact, you can do a quick pressure release after 5 minutes.
    • Adjust the water as per your consistency preference. If you want the saaru to be thick, either simmer for a long time or mix about one tsp of rice flour in 3 tbsps of water and add it to the saaru and then bring it to a boil.
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    5 from 1 vote

    Instant Pot Avarekalu Huli Saaru | Hyacinth beans curry

    The no onion no garlic and the instant pot version of a Karnataka special, mild coconut-based gravy prepared with field beans/hyacinth beans. 
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Main Course, rice accompaniment
    Cuisine: Indian, South Indian
    Servings: 4
    Calories: 166kcal
    Author: Srividhya G

    Equipment

    • Electric or Regular Pressure Cooker

    Ingredients

    • 340 gms Hyacinth Beans / Field Beans / Avarekalu – 1 frozen packet / 340 gms
    • 1.5 tsp Cumin Seeds divided, 1 tsp + ½ Tsp
    • ½ cup Coconut grated
    • 1 Red chili
    • 1 tbsp Rasam Powder
    • 2 tsps Tamarind Paste
    • ¼ tsp Turmeric Powder
    • 1 tsp Jaggery Grated / Powdered
    • ¼ tsp Asafoetida
    • 2 tsps Salt heaped
    • 6 Curry leaves
    • 1 tbsp Cilantro chopped
    • 1 tsp Oil
    • 1 tsp Mustard seeds
    • 2.5 cups Water divided, 2 cups + ½ cup

    Instructions

    Prep – Work

    • If you are using frozen beans, make sure it is at room temperature.
    • If using fresh ones, wash the beans and set aside.

    Instant Pot Method

    • Add the rinsed beans to the Instant Pot and add 2 cups of water.
    • Set it in manual mode and cook on high pressure for 3 minutes and let the pressure release naturally.
    • Carefully open the lid and take about ½ cup of cooked beans. Let it cool for 5 minutes. Let the remaining beans be in the Instant Pot.
    • Now grind this ½ cup of beans along with coconut, ½ Tsp of cumin seeds, red chili, turmeric powder, rasam powder and hing into a coarse mix.
    • Set the instant pot in sauté mode and add the ground coconut mix, jaggery and tamarind paste to the cooked beans and mix well.
    • If required add more water. I just used ½ more cup of water. I just rinsed my mixer jar with that half cup of water and added it into the IP.
    • Add salt, curry leaves, and cilantro and let it simmer in sauté mode for 8 to 10 minutes.
    • In a separate tadka pan, heat oil and add mustard seeds and cumin seeds. As they start to splutter add it to the saaru and mix well.
    • And that’s it. Avarekalu Huli Saaru is ready. Serve hot with rice.

    Stove Top Method

    • Cook the beans in your preferred way, either on the stove top or microwave or in a pressure cooker and until the beans are soft and tender. Make sure they are not mushy. Do not drain the water.
    • Set aside ½ cup of cooked beans and let it cool.
    • Now grind this ½ cup of beans along with coconut, ½ Tsp of cumin seeds, red chili, turmeric powder, rasam powder and hing into a coarse mix.
    • Heat a kadai or pan and add oil. Once the oil is hot add the mustard seeds, cumin seeds, and curry leaves. (If using onions add at this stage)
    • As the mustard seeds start to splutter, add the cooked beans along with water and the ground mix and combine them.
    • Then add the jaggery, tamarind paste and mix them all.
    • If required add more water. I just used ½ more cup of water. I just rinsed my mixer jar with that half cup of water.
    • Add the cilantro and let it simmer for 10 minutes.

    Notes

    • Adjust the salt and spice as per your preference.
    • Instead of rasam powder you can use sambar powder.
    • Also, you can do the tempering with ghee.
    • If using onion in the IP method, transfer the cooked beans to a different vessel and do the tempering in the sauté mode and cook the onion. Then add the beans, ground mix, and the other ingredients.
    • Make sure the beans are not mushy. It has to be soft and tender. So do not overcook. In IP, manual 3 minutes is more than sufficient. In fact, you can do a quick pressure release after 5 minutes.
    • Adjust the water as per your consistency preference. If you want the saaru to be thick, either simmer for a long time or mix about one tsp of rice flour in 3 tbsps of water and add it to the saaru and then bring it to a boil.

    Nutrition

    Calories: 166kcal | Carbohydrates: 24g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Sodium: 1183mg | Potassium: 504mg | Fiber: 6g | Sugar: 6g | Vitamin A: 341IU | Vitamin C: 66mg | Calcium: 49mg | Iron: 4mg

    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.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Enjoying Instant Pot Avarekalu Huli Saaru? You will love these, too:

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    • Busy Week Meal Planner
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    • Weekly Meal Planner with Instant Pot Recipes

    Sending this recipe to “My Legume Love Affair 111” co-hosted by Tuma’s Tongue Treats which was created by Susan and now hosted by Lisa.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80.

    Protein Rich Dishes banner

    Instant Pot Avarekalu Huli Saaru collage with text overlay
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    Filed Under: Blogging Marathon, Indian Legume Recipes, Instant Pot Recipes, Rasam Recipes, Sambhar Varieties Tagged With: avarekalu huli, avarekalu huli saaru, avarekalu huli saaru recipe, avarekalu saaru, Blogging Marathon, field beans coconut gravy, how to prepare avarekalu huli saaru in instant pot, hyacinth beans coconut gravy, Instant Pot Avarekalu Huli Saaru, Instant Pot Averekalu Huli Saaru, Instant Pot Indian Recipes, Karnataka special, lilva beans coconut gravy, no onion no garlic, no onion no garlic avarekalu huli saaru, protein rich recipes, Vegan, winter recipes

    Reader Interactions

    Comments

    1. Lakshmi Bhathena says

      January 23, 2020 at 10:05 am

      5 stars
      Dear Vidhya,
      This dish turned out to be lip smacking and I was literally licking my finger by the end of my meal !!!
      It paired this with white rice and that was a great combo – a very comforting meal.
      Thank you for this yummmmmy recipe.
      I am a Bangalorean living in New York for the past 15 years.
      Avarekalu is one of my favorites. Just that I will have to buy frozen kalu as I don’t get the actual Avarekalu where I live.
      Thank you once again for the wonderful work you are doing :0))

      Reply
      • Srividhya G says

        January 24, 2020 at 8:34 am

        Hi Lakshmi, thanks a lot for the feedback. I am very glad that this recipe worked for you. :-)

        Reply
        • Darshini Praveen says

          October 12, 2021 at 8:54 am

          Which brand rasam powder do you use

          Reply
          • Srividhya G says

            October 12, 2021 at 2:06 pm

            I use homemade one.

            Reply
    2. Vibha S says

      August 30, 2019 at 12:14 pm

      Hi,
      The pics look so tempting.Can you let me know the name on the frozen packet. I love avarekalu but not sure which is the frozen one. we hardly get fresh ones.
      -vibha

      Reply
      • Srividhya G says

        September 03, 2019 at 8:32 am

        Hi Vibha, Sorry for the delayed reply. You can find the deep brand, Laxmi and swad brands Surti papdi lilva in the Indian groceries. I usually get the deep brand.

        Reply
    3. ruchi indu says

      September 19, 2017 at 1:23 am

      I have to wait for the next winter season to buy these avarekalu and make this curry. Very interesting recipe..

      Reply
      • Srividhya G says

        September 19, 2017 at 8:05 am

        Thanks Ruchi.

        Reply
    4. Srivalli Jetti says

      September 08, 2017 at 2:55 am

      Wow Srividhya, I am so much in love with your series! Hats off for picking up such an interesting and challenging theme..I am so glad you were able to find one from each state..this one is our favorite beans and we make it differently of course and all of us love it…so I can’t wait to try this recipe..

      Reply
      • Srividhya G says

        September 08, 2017 at 11:22 am

        Thanks much Valli. Glad you are liked the theme. There are lot of variations to this recipe and we went with this no onion no garlic one.

        Reply
    5. themadscientistskitchen says

      September 07, 2017 at 9:47 pm

      I have never tried making these beans as basically I never have seen them available. This take me back to college days when the Hostel mess where he made them in season till we got fed up. But now I wish I can get them. Lovely share.

      Reply
      • Srividhya G says

        September 08, 2017 at 11:19 am

        Thanks :-)

        Reply
    6. Simply Tadka says

      September 07, 2017 at 4:48 am

      Your curry looks so inviting… never use this beans, may be i got here. Thanks for sharing.

      Reply
      • Srividhya G says

        September 07, 2017 at 8:12 am

        Thanks Preeti.

        Reply
    7. Rajani says

      September 06, 2017 at 11:53 am

      A friend of mine has mentioned this recipe before. So been planning to try this recipe for a long time now. Will look for the beans when I get to the Indian store next.

      Reply
      • Srividhya G says

        September 06, 2017 at 2:31 pm

        Please do try Rajani. Thanks

        Reply
    8. Gayathri Kumar says

      September 05, 2017 at 8:51 pm

      We make this during the season but never bothered to freeze the beans. Your huli saaru looks so good and with rice it must be divine..

      Reply
      • Srividhya G says

        September 06, 2017 at 6:04 am

        Thanks a lot Gayathri.

        Reply
    9. Anlet Prince - Annslittlecorner says

      September 05, 2017 at 6:59 pm

      These pics are so tempting. Wanted to try them soon.

      Reply
      • Srividhya G says

        September 06, 2017 at 6:05 am

        Wish I could send some. :-)

        Reply
    10. vaishalisabnani says

      September 05, 2017 at 6:40 pm

      I love the way you are posting traditional recipes , well I am not aware of a lot of South Cuisine and find it new . Great ! I am getting to learn various traditional recipes . The curry sounds delicious .

      Reply
      • Srividhya G says

        September 06, 2017 at 6:06 am

        Thanks a lot, Vaishali. This BM paved the way for exploring these traditional recipes.

        Reply
    11. Nalini says

      September 05, 2017 at 6:25 pm

      This has been in my yo do list,will try your version for sure. Saaru looks so tempting and a comforting dish for winter..

      Reply
      • Srividhya G says

        September 06, 2017 at 6:10 am

        Thanks Nalini. Please do try. I am sure you would love it.

        Reply
    12. Mayuri Patel says

      September 05, 2017 at 1:12 pm

      Such a delicious looking curry. I love field beans and this one with coconut is something I’d definitely like to make.

      Reply
      • Srividhya G says

        September 05, 2017 at 2:46 pm

        Please do try Mayuri.

        Reply
    13. Sharmila - The Happie Friends Potpourri Corner says

      September 05, 2017 at 11:06 am

      We fresh avarekalu in Bangalore during the season.. entire marked will be flooded with them .Even thee is food fare conducted in Bangalore every year where you can get all the dished prepared with avarekalu both sweet and savory!! On seeing this fresh beans i get reminded of that.. lovely seasonal gravy with coconut.. My fav is puri with avarekalu sagu :)

      Reply
      • Srividhya G says

        September 05, 2017 at 2:48 pm

        Wow… Avarekalu sagu sounds interesting. Will check it out da. Thanks

        Reply
    14. PJ says

      September 05, 2017 at 10:46 am

      I just finished dinner but your pics are makingm e hungry again! Love this gravy and make this often when ever fresh avarekalu is available.

      Reply
      • Srividhya G says

        September 05, 2017 at 2:49 pm

        ha ha.. Thanks Padma.

        Reply
    15. Sowmya:) says

      September 05, 2017 at 10:36 am

      That is another very flavourful bowl. Looks so inviting. Yum yum

      Reply
      • Srividhya G says

        September 05, 2017 at 2:49 pm

        Thanks Sowmya

        Reply
    16. Priya Suresh says

      September 05, 2017 at 10:00 am

      Slurp slurp, my mouth is watering here. How delicious this huli saaru looks, just prefect to have with a bowl of rice and spicy potato curry, makes me hungry already.

      Reply
      • Srividhya G says

        September 05, 2017 at 2:52 pm

        Oh yeah spicy potato curry is a great combo.Thanks Priya.

        Reply
    17. Sapana says

      September 05, 2017 at 7:52 am

      Again a new bean to me, never used it. This bean curry looks very comforting and perfect to pair with rice.

      Reply
      • Srividhya G says

        September 05, 2017 at 2:54 pm

        Yes. This is commonly used in South Indian cooking, especially the dried ones. :-) Thanks

        Reply
    18. Kalyani says

      September 05, 2017 at 7:35 am

      Ooooooh ! I love EVERYTHING about this Vidhya – the Saaru (oh so nostalgic) , the pics and also that you follow swayampaaka (I am a big fan,obviously coz I get to hear someone speak kannada ! ) .. ahh bliss ! I make it exactly the same way, except I add 2 byadgi (bedgi) chillies for a lovely deep red colour.. Lucky u – u get frozen avarekaalu.. missing this here :(

      Reply
      • Srividhya G says

        September 05, 2017 at 2:59 pm

        Hey same pinch…. I follow their channel for both kannada and the recipes. :-) Thanks a lot.

        Reply

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