Then remove the outer cover of the seeds and keep it aside. Now it is ready to cook. It is called HITIKIDA AVAREKALU. We can make variety of dishes using hitikida avarekalu such as upma, tomato bath, gravy, lemon rice.



Fresh hitikida avarekalu, onion, oil, curry leaves, mustard seeds, chopped coriander leaves for garnishing, pinch of hing, salt to taste, water as required.

For making Masala Paste: Onion, coconut pieces, cloves, cinnamon, fennel seeds, cumin seeds, red chili powder, coriander powder, ginger, garlic pods, turmeric powder.

Best Combo:

HITIKIDA AVAREKALU CURRY goes well with hot rice along with desi ghee, poori, chapati or roti, idly, dosa, akki roti, flavored rice.


What is Avarekai?

Avarekai is seasonal vegetable. It is one of the Karnataka’s most traditional food crops. Usually, Avarekai comes in winter season. Avarekai is one of the popular and favourite vegetable of Bangalore and Mysore. Avarekai is high fiber and protein.

Hyacinth beans in English and also known as Lilva Beans, kannada (Avarekalu), Hindi (Ausat, Surti Papdi), Chikudukaya/Anapakayalu in Telugu, Avarekai/Mochakottai in Tamil. Avarekai is grown between December and January. At this time, not only the quality but even the taste is at its best.

How do you clean Avarekai?

Firstly, remove the seeds from the pod like you do with peas. And be careful to avoid worms you will find in it. Rinse for 1 to 2 times and its ready to use for cooking.

Secondly even we can make recipes by soaking the avarekai seeds in a bowl with water. Then remove the out cover of the seed(Hitikida Avarekalu)

How do you cook dry Avarekalu?

Firstly soak dry Avarekalu for 8 hours or overnight and pressure cook it for 4 to 5 whistles, then its ready to make any sambar, curry or side dish of your choice.

Avarekai Mela Bangalore:

Avarekai Mela is a festival that celebrates the different variety of avarekai or broad beans or hyacinth beans, Bangalore Bean. It’s good to know that Bangalore still loves its beans. Even variety of dishes made using avarekai as the main ingredient. Even you can shop and buy different variety of these broad beans, fresh avarekai, avarekai seeds, dry avarekai seeds. These melas are condcuted to help the farmers and create awareness.

Dishes made using Avarekai:

Avaekalu kurma, Avarekalu sagu, Avarekalu fry, Avarekalu curry, Avarekalu Saaru, Avarekalu palya, Avarekalu upma, Avarekalu Tomato bath. Even we can add for veg biryani too. Using Avarekai people make different variety of curries, gravies according to their place or region such as avarekalu saaru Brahmin style, avarekalu saaru Mysore Style, Avarekalu Saaru Karnatak Style etc.

Avarekai is actually a seasonal vegetable, but now its available throughout the year, you can buy through online like bigbasket.


HITIKIDA AVAREKALU CURRY is a super delicious and tasty saaru or curry recipe. It is very simple and easy to prepare. Below given the step by step pictures, instructions and video of the recipe. Avarekai or beans are double peeled, i.e., firstly the seeds are removed from the pods and then soaked in water for minimum 2 to 4 hour. Then squeeze out the seeds from the thin layer of cover with help of your fingers. It is called HITIKIDA AVAREKALU.

Then remove the outer cover of the seeds and keep it aside. Now it is ready to cook. It is called HITIKIDA AVAREKALU. We can make variety of dishes using hitikida avarekalu such as upma, tomato bath, gravy, lemon rice.

  • Deep pan for making curry
  • Mixer jar
  • Serving plates
  • Chopping board
  • Spatula
  • 200 grams Fresh Hitikida Avarekalu
  • 1 small Onion sliced
  • 1 tbsp Oil
  • ½ tsp Mustard seeds
  • Few curry leaves
  • 1 Brinjal
  • Pinch of hing
  • Salt to taste
  • 2 cups Water (Adjust as per your consistency)

For Masala Paste

  • 1 Medium Onion
  • ¼ cup Fresh coconut piece
  • 1 Cloves
  • ½ inch Cinnamon stick
  • ¼ tsp Fennel seeds
  • ¼ tsp Cumin seeds
  • 1 tsp Red chili powder
  • 2 tsp Coriander powder
  • ¼ tsp Pepper corns
  1. Firstly double peel the Avarekai, then clean and keep it aside.
  2. Then heat a pan and add in oil, mustard seeds, chopped onion, few curry leaves, pinch of hing. Saute for 2 minutes in low flame.
  3. Later add in Hitikida avarekalu, give a mix and saute for 2 minutes.
  4. Add in cut brinjal. And give a mix.
  5. Add in 1 cup of water and allow it to boil.
  6. For making masala paste: take a mixer jar and add in onion, coconut, cloves, cinnamon, fennel seeds, pepper corns, cumin seeds, red chili powder, coriander powder. Grind it into a smooth paste.
  7. Add in the ground masala paste to the boiling curry.
  8. Add required water as per your required consistency and salt to taste. And allow it to boil.
  9. Close the lid and allow it to boil for 5 to 6 minutes in low flame or till the raw smell of the masala goes away completely.
  10. Finally garnish it with chopped onions, coriander leaves. Cook for another 2 to 3 minutes.
  11. Finally the tradition and tasty Karnatak Special HITIKIDA AVAREKALU SAARU | HITIKIDA AVAREKALU CURRY is ready to serve.
  1. Even we can add 1 cut potato along with brinjal if required.
Curry, Gravy, Sambar
Indian, Karnataka
hitikida avarekalu curry, hitikida avarekalu saaru

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Hi! I’m Asha!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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