Avarekalu Saaru Recipe | Hitikida Avarekalu Saaru | Skin-Removed Field Bean Sambar

avarekalu saaru recipe

Get to know how to make hitikida avarekalu saaru, an avarekalu saaru recipe, with this step-by-step recipe given with video, ingredients table, text description, notes and tips.

Of the many avarekalu recipes, hitikida avarekalu saaru or sambar recipe is among the first in the line of delicious food made from avarekalu. This saaru gets full marks on the taste test, because of the three main items of this recipe: avarebele, chili-onion masala and poppy seeds-avarebele masala.

The hitikida avarekalu saaru is a traditional liquid dish native to Karnataka.

Avarekalu in English is known as, among others, field bean, flat bean or Indian bean.

Try the hitikida avarekalu saaru with soft ragi mudde (ball) or chapati, and it would not be a surprise if you make this saaru or sambar often in the avarekalu season, which is November to February. The reason? the lip-smacking taste of this saaru!

What is hitikida avarekalu? It is the avarekalu or field bean with its skin removed. In this avatar, the avarekalu is called as avarebele.

Make the avarebele from avarekalu yourself, instead of buying it from a store. The reason is you get to use fresher and better-hygiene avarekalu and not to forget the money you save.

This recipe gives you the steps for making the hitikida avarekalu saaru in a traditional way. The only change in this recipe is it uses a tomato to make this saaru tastier. The conventional way does not use tomato, tamarind or lemon juice.

As everyone likes the hitikida avarekalu saaru, it is a practice by many to make this sambar in large quantity to savor it over a few days with ragi mudde, chapati, ragi rotti and or rice.

jolada rotti
Jolada rotti or jowar roti, like methi chapathi, is said to offer excellent health benefits.

Quantity: About 4 cups


1. Hitikida avarebele or skin-removed field bean 1 cup
2. Oil 3-4 teaspoons
3. Mustard 1/2 teaspoon
4. Hing 1/8 teaspoon
5. Curry leaves 2 sprigs
6. Onion, diced, 1
7. Turmeric, few pinches
8. Coriander leaves, few sprigs
9. Salt to taste
10. Water

Chili-Onion Masala:

1. Byadagi chilies 4-5
2. Dhania seeds 2 teaspoons
3. Jeera 1/2 teaspoon
4. Onion, pieces, 1/4 cup

Avarebele-Poppy Seeds Masala:

1. Fresh coconut pieces 1/4 cup
2. Poppy seeds 1 teaspoon
3. Tomato 1
4. Avare bele 1 tablespoon

How to make Hitikida Avarekalu Saaru?

avarekalu saaru recipe video

After you remove the beans from the avarekayi pods, separate and set aside the small, tender and green avarekalus. Use these kalus for making avarekalu usli.

Wash avarekalu.

Soak in water for about 7-8 hours.
2. Drain the water. Wash again.

Remove the skin of avarekalu to get the avarebele.
3. Grind chilies, dhania, jeera and onion into a fine paste using water.

Transfer to a utensil.
4. Dry grind coconut to make a coarse mixture.

Add poppy seeds and tomato.

Grind to a slightly coarse paste.

In some mixers, you cannot grind poppy seeds finely. In such a case, soak poppy seeds in water for one hour and grind.
5. Add avarebele.

Grind for a few seconds till the avarebele becomes coarse.
6. Heat 2-3 teaspoons of oil in a utensil.

Use only a thick-bottom utensil. Otherwise, while frying the avarebele with masala in Step 9, the masala may get burnt.
7. Add 1/4-teaspoon mustard when the oil becomes hot.

Add onion and curry leaves of one sprig when the mustard starts to

Fry till the onion becomes soft.
8. Add avarebele.

Fry for a few seconds.
9. Add chili-onion paste.


Add turmeric.

Fry till there is no smell of raw onion.
10. Add 1 cup of boiling water and salt.


Cook till the avare bele cooks 3/4th.

If you are using home-made fresh avarebele, watch the avarebele cook because it cooks fast and starts to become mushy.

Cook the hitikida avarebele, bought from a store, in a pressure cooker till one whistle.
11. Add coconut-poppy seeds paste.

Add water and salt.


Boil till there is no raw smell. Simultaneously prepare the seasoning.
12. Prepare the seasoning with one teaspoon of oil, remaining mustard, hing and curry leaves.
13. Add chopped coriander leaves to the boiling avarebele mixture.

Add seasoning.


Switch-off the stove.
14. Hitikida avarekalu saaru or skin-peeled field bean sambar is ready.

avarekalu saaru recipe final

TIPS Avarekalu Saaru Recipe
1. Use 1 teaspoon of ghee instead of oil, in Step 12, to make the saaru tastier.
2. You can add potato and brinjal to the hitikida avarekalu saaru to make it more nutritious.
3. Make this saaru with a thick gravy for poori, chapati and rice roti.
4. Add one or two dollops of butter to the saaru, after you add the seasoning to it, to make the saaru rich.