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Hyacinth Bean (Avarekalu) Sambar Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Hyacinth bean (avarekalu) sambar

Hyacinth bean (avarekalu) sambar

How to Make Hyacinth Bean (Avarekalu) Sambar

The hyacinth bean (known as avarekalu in Kannada) is a very healthy legume. Traditionally considered to be a winter food that helps warm the body, hyacinth beans are a rich source of potassium and other nutrients.

This legume is used in a variety of dishes, including akkiroti, pulao, curries, snacks, etc. This sambar recipe is easy to prepare and very tasty, with the coconut giving it a fresh flavor.

Cook Time

Prep timeCook timeReady inYields

5 min

20 min

25 min

2 servings

Ingredients

  • 1 cup dry hyacinth beans, soaked overnight
  • 1/2 cup fresh coconut, grated
  • 2 inches long fresh ginger, chopped roughly
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 3–4 red chilies (Byadagi or Guntur)
  • 2–3 sprigs curry leaves
  • 2 cups water, or as needed
  • 1 teaspoon tamarind
  • 1 tablespoon cooking oil
  • 1 teaspoon cumin seeds, for seasoning
  • 1/2 teaspoon hing (asafoetida)
  • Salt, to taste
  • 1 teaspoon jaggery

Instructions

  1. Soak the hyacinth beans overnight (skip this step if using fresh or frozen beans).
  2. In a mixer jar, add the grated fresh coconut, ginger, 1 tablespoon cumin seeds, coriander seeds, red chilies, 1–2 sprigs curry leaves, tamarind and 1/2 cup water. Grind to a fine paste.
  3. In a cooker, heat the cooking oil. Splutter 1 teaspoon of cumin seeds. Add 1 sprig curry leaves and hing. Fry.
  4. Add ground paste and fry till the raw smell of the masala dissipates.
  5. Add a little water (about 1/4 cup), close the lid and let it boil for 1 minute.
  6. Add soaked hyacinth beans (along with soaking water) and mix well.
  7. Add jaggery and salt to taste. Close the lid and cook for 2 minutes.
  8. Close the lid of the cooker and take 3 whistles. Open the lid when pressure subsides.
  9. Tasty and healthy hyacinth bean sambar is ready to serve. Serve hot with rice or chapati.

Photo Guide

Soak 1 cup of hyacinth bean overnight (skip this step if using fresh or frozen beans).

Soak 1 cup of hyacinth bean overnight (skip this step if using fresh or frozen beans).

In a mixer jar, add 1/2 cup of grated fresh coconut, 2 inches long ginger, 1 tablespoon cumin seeds and 1 tablespoon coriander seeds.

In a mixer jar, add 1/2 cup of grated fresh coconut, 2 inches long ginger, 1 tablespoon cumin seeds and 1 tablespoon coriander seeds.

Add 3–4 red chilies (Byadagi red chilies used here), 1–2 sprigs of curry leaves and 1 teaspoon of tamarind.

Add 3–4 red chilies (Byadagi red chilies used here), 1–2 sprigs of curry leaves and 1 teaspoon of tamarind.

Add 1/2 cup of water and grind to fine paste.

Add 1/2 cup of water and grind to fine paste.

In a cooker, heat 1 tablespoon of cooking oil, splutter 1 teaspoon of cumin seeds and add 1 sprig of curry leaves and 1/2 teaspoon of hing or asafoetida. Fry.

In a cooker, heat 1 tablespoon of cooking oil, splutter 1 teaspoon of cumin seeds and add 1 sprig of curry leaves and 1/2 teaspoon of hing or asafoetida. Fry.

Add ground paste and fry till raw smell of masala disappears. Add a little water (about 1/4 cup), close the lid and let it boil for a minute.

Add ground paste and fry till raw smell of masala disappears. Add a little water (about 1/4 cup), close the lid and let it boil for a minute.

Add soaked hyacinth bean (along with soaked water). Mix well. Add 1 teaspoon of jaggery and salt to taste.

Add soaked hyacinth bean (along with soaked water). Mix well. Add 1 teaspoon of jaggery and salt to taste.

Close the lid of the cooker and take 3 whistles. Open the lid when pressure subsides.

Close the lid of the cooker and take 3 whistles. Open the lid when pressure subsides.

Hyacinth bean sambar is ready to serve.

Hyacinth bean sambar is ready to serve.

Beans are well cooked.

Beans are well cooked.

Serve hot with rice or chapati.

Serve hot with rice or chapati.

Cooking Notes

  • Hyacinth beans: I used dry hyacinth beans in this recipe, but you can also use fresh or frozen beans. If you are using fresh or frozen, there is no need to soak the beans. If you are using fresh hyacinth beans, wash them properly after removing from pods.
  • Soaking: Hyacinth beans will double in volume after soaking, so be sure to add a generous amount of water to soak.
  • Soaking water: Try to add the soaking water to the sambar as well, as it contains nutrients.
  • Consistency: The consistency of the sambar can be adjusted. Usually this sambar is prepared with a medium consistency.
  • Spice level: Byadagi red chilies are used in this dish, which is nonspicy. For a spicy sambar, you can add Guntur red chilies, too. Another option is to add green chilies.
  • Coriander: You can add coriander leaves at the end, if desired.