AVAREKALU SAARU ( RASAM ) RECIPE / KARNATAKA STYLE HYACINTH BEANS RASAM

AVAREKALU SAARU RECIPE WITH STEP BY STEP PHOTOS | HOW TO DO AVAREKALU SAARU | KARNATAKA STYLE AVAREKALU RASAM | HYACINTH BEANS RASAM

Avarekalu Saaru or Avarekalu Rasam is a classic Karnataka special Rasam made from season special Avarekalu or Hyacinth Beans . Fresh aromatic spices ,fresh beans makes this rasam taste awesome when served with hot rice /ragi mudde etc .

Some of the other Rasam varieties that you could check Pineapple Rasam , Beetroot Rasam , Horsegram Rasam , Raw Mango Rasam etc .

Check out the Avarekalu Saaru Video Recipe :

About This Recipe :

Come winter .. and the obsession’s for Avarekalu begins . That’s the time market is flooded with freshest of Avarekalu at Karnataka . There are so many varieties of dishes that one can make from these Buttery seeds like Avarekalu Upittu , Avarekalu Usli , Avarekalu Mixture , Avarekalu Bath , Avarekalu sagu , etc etc . If you are in the Bangalore you must not miss Avarekalu mela that happens every year at VV puram .. a feast indeed !

Coming to this Avarekalu Rasam , its basically a Karnataka special Rasam , made from few freshly roasted spices and fresh Avarekalu . This rasam tastes so good when made with fresh tender hyacinth beans.

Some people make this rasam using Chilksida avarekalu ie Double deskinned Hyacinth beans , where in the thin peel on each seed is removed by soaking in water . Rasam made with double deskinned beans has its own unique taste. But if you don’t have time to double deskin , you could still do the rasam like this directly

Another specialty of this rasam is.. it tastes more tastier next day than when served fresh

AVAREKALU SAARU RECIPE WITH STEP BY STEP PHOTOS :

Take fresh tender Avarekalu .

To a pressure cooker add avarekalu and diced tomato . Add little haldi , 2 cup of water . Pressure cook for 2 whistles on medium flame .

Let the seeds pressure cook and cooker cool . You can see that , Hyacinth beans are well cooked. The beans should hold shape , when pressed should soft

Meanwhile, let us prepare masala for rasam.To make masala , I have taken here 1 medium size Onion,4-5 flakes garlic,1 inch Ginger,1/2 cup Coconut,2-3 tsp Rasam Powder,1 tsp Khus khus / Poppy Seeds,Lemon sized soaked Tamarind,1/2 tsp Pepper,and 2 Cloves , small piece Cinnamon and 1 kapok bud.

If you don’t have Kapok buds , It’s ok you can skip . But tastes more good if you add

To roast masala add a tsp pf Oil to a pan. Add Onion Ginger garlic . Saute till raw smell goes.

Next , add pepper and spices . Saute 2-3 mins , till spices are crisp. When the spices are well roasted and aromatic ,Add poppy seeds and switch off .Switch off and roast poppy seeds for a min , gets crisp as such in the hot tawa .

Now , masalas are well roasted and ready

When the seeds are little cool , add a laddle full of beans tomato mixture .

Next add 1/2 cup coconut , soaked tamarind, rasam powder ,roasted Onion masala mixture ,Salt to taste , tsp Jaggery .

Add little water and grind smooth . Masala should be ground smooth like this

Add ground masala mix to the cooked Hyacinth beans , 2 slit Green Chillies , Water as required to make rasam . Add everything and mix well

Add water to the rasam as per your preferred consistency choice . Add few Curry leaves and coriander leaves .

Let the rasam boil nicely on medium flame . Rasam tastes tastier as it boils . Adjust consistency .

Now , let’s prepare a tempering . Heat 2-3 tsp Ghee , Add 1/2 tsp mustard , 1/2 tsp Cumin seeds . Add pinch of hing , once mustards splutters

If you don’t like Hing , as a replacement add Garlic

Pour Tempering over rasam and it’s ready to serve

You can serve Avarekalu saaru with Hot Rice / Ragi Mudde / set dose / with anything

Few Points to note while making Avarekalu Rasam :

• Fresh beans makes the rasam more flavorful .
• Cook Avarekalu such that they are well cooked but not mushy . They should hold shap[e , but when pressed soft .
• You can make this rasam just with the seeds or with hitak bele / chilkavare . Each has their own taste
• Don’t forget to add a ladle of cooked avarekalu while grinding masala. That will give the rasam nice texture and flavor .
• If you don’t like garlic you can omit it but authentic way of making it calls for addition of garlic.
• If you don’t have Kapok buds ie marathi moggu , you can skip . But adding it gives good taste .
• You can check homemade rasam powder recipe here