By: redchilliesPosted on

 

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Avarekalu is the name for Hyacinth Beans in Kannada. This is also known as the Val Bean, Wild Field Bean and Indian bean. Avarekai is available in Indian stores under the name ‘Surti Papdi Lilva’, usually in the frozen section.

 

These beans have a slight bitter taste compared to the other beans, but adds great flavor to the foods they are cooked with.

 

I made a simple coconut based curry with these beans. The curry is referred to as Koddel (Konkani) because this has garlic seasoning. My MIL makes this often and also adds chopped onions in the seasoning. The combination of onion, garlic and the cooked beans makes a great combination. Tastes well with Rice or Chapathis.

 

On a side note, if are you interested in reading about these beans and how Bangalore got its name, then check this link. It is very interesting story with a good write up by the author.

 

 

Ingredients:
  • 1 cup flat beans/Field Beans/Avarekai/Surthi Papdi Lilva (fresh/dried/frozen)
  • ½ cup chopped onion
  • Mustard seeds
  • Curry leaves
  • 3-4 garlic pods peeled and crushed
  • Oil (preferable coconut oil)

To make the coconut masala

  • 3/4 cup shredded coconut
  • 2 tsp coriander seeds
  • 1 Tbsp tamarind paste
  • Turmeric a pinch
  • 3-4 red chillies ( I use Byadgi Red Chillies)

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Method:

  • If using the dried beans variety, soak the beans in enough water overnight. (If using fresh or frozen skip this step).
  • Next day pressure cook the beans until they are soft. Make sure they are not overcooked.
  • Make the coconut masala, by grinding coconut along with red chillies, salt, tamarind, water and coriander seeds. The masala should be made into a very fine paste. Add more water if required.
  • In the meanwhile heat up a thick bottomed pan. Add the coconut paste and the cooked beans together, boil until the raw smell of coconut is gone.
  • Add more water if necessary. Check for taste and adjust the seasonings if required.
  • Note: The Tadka/tempering is done after the coconut curry is boiled along with the coconut masala. Now separately make a tadka(seasoning) of oil, mustard seeds, curry leaves, chopped onions and crushed garlic.
  • Add this to the boiled coconut curry and close the lid. Mix well before serving.

 

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Categories: Coconut based Curries / Gravies, Easy Vegetarian Recipes, Karnataka Recipes, Konkani Recipes

31 Replies to “AvareKaalu Koddel (Hyacinth Beans Coconut Curry)”

  1. That is a lovely recipe Supriya. Last few days I have been going crazy looking for butter beans in grocery stores but never thought of going to the Indian store to get them. Next trip, vaal curry it is. 🙂

  4. Learnt the English term for the beans today. I wondered what it was because it is not black-eye or the pigeon pea. New recipe too. Thank you:)

  5. mom mom makes something similar… and i love to eat it when someone else cooks it… helps that we never get the peeled ones in hyd… so i wait for my bangalore trips for this!!

  6. I love avrekaalu but we dont get it here…. so i have brought tht janavro(seeds)…. Its more than a yr I ate tarne janavro 🙁 ……loved the dish 🙂

    Aparna, now you have introduced a new word to me, I am not sure what Janavro is :-))

  10. You know, I saw the name Koddel in a Telugu cookbook and couldn’t figure out what on earth it was. I wonder how that lady came up with that name for the dish. Yours looks groovy, and I have to go back to that book and see what it’s all about.

  11. Hi Dear. I make this curry too, provided i get those beans.I have not seen them here in North India.
    I have told my MIL to freeze them for me, so hopefully I will get my batch when I visit Blr next.

  17. Hi RC!

    Koddel is one of my favorite Konkani preps! Thanks for providing the English name for Avarekalu. I was hunting all sites topsy turvy for this name. Your Koddel looks yum!Garlic adds that special aroma 🙂

    Cheerz
    Ash.

  18. RC, love the looks of that curry. I searched high and low for the beans and finally found them at a store. I add a handful of the frozen kind to curries or even sambhar and they are a delight.

  19. RC, at what point do you add the beans when cooking? after or before adding tadka to the coconut paste?
    I have a packet of this surti lilva in my freezer…for god knows how long..now here is a perfect recipe to take care of them.

    Thanks Lakshmi. The Tadka is added to this after the beans is cooked with coconut paste. I have modified the recipe instructions a bit now. But then the frozen beans just does not have the aroma and flavor of fresh or dried beans. Sigh!

  21. Wow interesting and nice recipe.. looks so good and i am drooling the color and texture of the curry is making me hungry… will try it out soon.

  22. The curry looks so rich. another bean i never cooked, don’t know why. Garlic & coconut together almost sounds like a chutney & I am imagining that this will taste as delicious as one.

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