Avarekalu Sagu recipe with step by step photos | How to do Avarekalu Curry | Easy Avarekalu Sagu | Field Beans Curry | Avarekalu Sagu recipe with detailed video and photo | Karnataka Style Avarekalu Sagu
Avarekalu Sagu .. a super easy very delicious Karnataka style curry made from season fresh Avarekalu / hyacinth beans / Field beans . Made from minimal spices , it tastes amazing with set dosa / chapthi / poori / rava idli etc !!!
You can check few more avarekalu dishes like Avarekalu akki tari upittu , Avrekalu saaru , Avarekalu kozhumbu , Avarekalu Usli , Hitikida Avarekalu Saaru etc
Avarekalu Sagu Video Recipe
About The Recipe
Avarekalu Sagu .. a super easy very delicious Karnataka style curry made from season fresh Avarekalu / hyacinth beans / Field beans . Made from minimal spices , it tastes amazing with set dosa / chapthi / poori / rava idli etc !!!
Avarekalu as known in Kannada are known as Field beans or Hyacinth beans or lablab in English. In Tamil, they are called as Mochai ,in Gujarati Surti Papdi and in Marathi Vaal. In Karnataka , during the winter everywhere you can see these fresh beans. We make so many dishes using them and infact during this season “avarekalu mela ” too happens in Bangalore where a complete street is full of dishes made with Avarekalu. We have Avarekalu dosa, Avarekalu Idli, Avarekalu nippat, Avarekalu kodbale , avarekalu upma etc .
Today’s dish , saagu needs no intro to any kannadiga. Its a coconut based gravy with a beautiful blend of flavors and spices. I have already shared veg saagu here, n today its avarekalu sagu. Here we go.. do try .. i am sure you will love it…
Avarekalu Sagu Recipe with step by step Photos
- For this sagu , you can use field beans as such or can deskin it .Deskinned field beans sagu is more tasty .
Deskining the hyacinth beans ( Hitikavare / Chilkavare )
- Separate the seeds from the fresh hyacinth beans.
- Soak peeled beans in water for 3-5 hours.
- Discard water from the beans and hold each bean between two fingers and press gently . The outer skin will slip off leaving behind only the inner seed. Continue the process for all the seeds.
Time to make Saagu
- Heat oil in a kadai or pan.Temper with mustard seeds and urad dal .When they splutter add broken red chillies, curry leaves and haldi.
- Add finely chopped onion .Fry till translucent.
- Add field beans and chopped potato . Sauté for 2-3 mins.
- Add chopped tomato and salt .
- Cook the veggies with some water , pressure cook for just 1 whistle . If not using chilkida avarekalu / deskinned avarekalu , pressure cook for 2 whistles
- For the masala, grind all the ingredients mentioned under masala to a smooth paste adding some water.
- Add masala paste to the cooked veggies. Add salt and water.
- Mix well and allow it to boil well.When it boils, it thickens a bit. If required add some more water to get the desired consistency. Switch off. Add chopped coriander leaves and squeeze lemon juice.
- Serve hot hot saagu with poori, chapathi, dosa, rava idly or even rice.
Few points to note while making Avarekalu Sagu
- For this sagu , you can use field beans as such or can deskin it .Deskinned field beans sagu is more tasty .
- If you don’t get fresh field beans you can use dry ones too. In that case you have to soak in water for about 6-8 hours.
- If you want you can add pudina too
This post was originally published on Jan 15 2015 and re published on 13 th Feb 2026 with new images and videos .
AVAREKALU SAGU
Ingredients
- 1/2 kg Avarekalu / Field Beans/ Surti Lilva
- 2 Nos Onion ; chopped
- 1 No Tomato ; chopped
- 2 Nos Potato ; finely chopped
- to taste Lemon
- to taste Salt
- Coriander leaves, to garnish
To Grind :
- 2 tbsp Coconut
- 2 tbsp Roasted Chana dal/ Dalia Chana
- 3 – 4 flakes Garlic,
- 1 inch Ginger
- 4 – 6 nos Green Chilli
- 1/2 medium size Onion, diced
- 1/2 tsp Cumin Seeds /Jeera
- 3 – 5 nos Cloves/ Lavang
- 1 inch Cinnamon/ dalchini, ”
- 1 tsp Poppy seeds, ( optional )
To temper :
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- few Curry Leaves
- 1/4 tsp Turmeric Haldi
- 1 pcs Red Chillies
Instructions
- For this sagu , you can use field beans as such or can deskin it .Deskinned field beans sagu is more tasty .
Deskining the hyacinth beans ( Hitikavare / Chilkavare )
- Separate the seeds from the fresh hyacinth beans.
- Soak peeled beans in water for 3-5 hours.
- Discard water from the beans and hold each bean between two fingers and press gently . The outer skin will slip off leaving behind only the inner seed. Continue the process for all the seeds.
Time to make saagu
- Heat oil in a kadai or pan.Temper with mustard seeds and urad dal .When they splutter add broken red chillies, curry leaves and haldi. Add finely chopped onion .Fry till translucent.
- Add field beans and chopped potato . Saute for 2-3 mins.
- Add chopped tomato.Cook the veggies with some salt and water for 1 whistle. Ensure that they are cooked just right – neither crunchy nor too mushy. If you are using unskinned avarekalu , you will have to pressure cook for 2 whistles
- For the masala, grind all the ingredients mentioned under masala to a smooth paste adding some water.
- Add masala paste to the cooked veggies.Add salt and water.Mix well and allow it to boil well.
- When it boils, it thickens a bit. If requied add some more water to get the desired consistency. Switch off. Add chopped coriander leaves and squeeze lemon juice.
- Serve hot hot saagu with poori,chapathi,dosa,rava idly or even rice.
Super delicious pithukku parrupu
Hi..no.need to add tamarind.. can v add red chillies n green both mixed
ya you can add .. use lemon
this looks absolutely delicious dear…
Irresistible! And wonderful presentation as always, will try it someday.
Too delicious dish. This is actually very healthy as well. Loved the dish and recipe as well. Will surely prepare the share the feedback with u.
Healthy and delicious curry!
Hi Smitha.. I am a regular follower of your blog.. You are doing a great job posting good recipes.. I tried this recipe today and it turned out yummy.. Thanks
Your menus are just incredible. I have already tried 4 to 5 menu. All have come out excellent.Tomorrow we are trying avarekalu saagu. I know it will come out excellent as well. RegardsSrinivas.j
Thx rashmi..glad to that.
thx Mr. Srinvas..very glad to know that. overwhelmed by the trust my recipes have built…
Hi Smitha, I prepared this Avarekalu saagu today and my oh my !!!! it was very very yummy !!!!!!! I have also tried the Mixed Vegetable Saagu and even that turned out very yummy – very authentic . Thank you so much for your wonderful recipes. :0)))))
Hi Smitha, made the Avarekalu sagu today and it’s just fantastic. The taste is just mind blowing and easy to make recipe. Keep updating such recipes n keep up the good work. Thank you!
I tried this recipe a short while ago, and it was absolutely wonderful. It’s such a rich, satisfying dish.I know it’s going to be a regular on my table form now on, and I’m going to run through your posts for more local dishes like this. Thank you very much for sharing, Smitha.
Thx a lot Kaveri for appreciating my work .. coming from you means a lot !!
Trying it right away…have some avarekai in the freezer….my side dish for chapati tonight will be this dish.
Thanks.
Just tried the recipe , Amazingly Gud , thank u Smitha , looking forward for more delicious recipes
turned out to be delicious. Thanks Smitha Kalluraya