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Avarekalu Sagu

Avarekalu Sagu - Hyacinth Beans Curry

Recipe for Avarekalu Sagu or Hyacinth Beans Curry, a delightful spring specialty in the states of Karnataka and Andhra Pradesh.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course, Main Dish
Cuisine south indian
Servings 4 people


  • 1 cup avarekalu Hyacinth Beans seeds
  • 2 medium potatoes peeled and cubed (optional)
  • 1 large onion finely chopped
  • 1 medium tomato finely chopped
  • 2 tsp ghee
  • 1/2 tsp chilli powder
  • 1/2 tsp jeera seeds
  • 1 tsp mustard seeds
  • 2 Sprigs curry leaves
  • Salt to taste

For the ground paste

  • 1/2 cup shredded coconut
  • 1 inch ginger
  • 4 pods garlic
  • 1 tsp coriander seeds
  • 6 Dry red chilies
  • 1 tsp poppy seeds
  • 2 cloves
  • 1 Green cardamom


  • Dry roast all the paste ingredients separately and grind to a paste when cool
  • In a cooker, heat ghee. When hot add mustard and cumin seeds and saute till they crackle
  • Add onions and sautee till they are cooked and lightly browned.
  • Add tomatoes and cook till soft. At this point add the ground paste and cook for 6-8 minutes till it is well roasted
  • Add Avarekalu and potatoes and cook for 3 whistles.
  • Serve with roti, rice or pooris
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