Gravy, Sambhar, Sides

Avarekaalu Saaru | Flatbeans Sambhar | Anapakaya Pulusu

Avarekaalu Saaru is an aromatic sambhar made with hyacinth beans and freshly ground spices. Served with steamed rice or millet dumplings

Winter Season and Avarekaayi – a yummy combination. For those from Karnataka, this beans needs no introduction : its available in plenty throughout the winter months. and is very much sought after through the year.. Upma, Akki Rotti, Saaru, Kootu, Usli, Nippattu, Hithakidha Avare – all made of Avarekaayi – these dishes are a Kannada cuisine connoisuer’s delight. It is called Mochai in Tamil, papdi liva in Hindi, anapakaya in Telugu (esp in the Rayalaseema region). 


Also going by the name of hyacinth bean, I do wish I have more access to this bean this season as Winter is almost upon us, and this Avarekaayi Saaru is one of my heirloom recipes and mom is expert in making this. This can be had either with hot steamed rice or with Ragi Sankati (Mudde in Kannada). 

Other recipes which use Avarekaalu / Hyacinth beans

Chow Chow Mochai Kurma
Chayote Squash and hyacinth beans curry cooked in an aromatic spice base. This Gluten Free and Vegan Kurma is best served with Roti / Chapati/ Puri or Ghee Rice in South Indian Cuisine.
Check out this recipe
Chayote Squash and hyacinth beans curry cooked in an aromatic spice base. This Gluten Free and Vegan Kurma is best served with Roti / Chapati/ Puri or Ghee Rice in South Indian Cuisine.
Kharabhath | Spicy Veg Upma from Karnataka
Kharabhath is a semolina based savory pudding made in Karnataka. It has vegetables added with a special spice mix. Eaten as breakfast or snack
Check out this recipe

But whatever you do, don’t forget to add ghee – it takes the taste of this simply fabulous sambhar to greater heights.. this sambhar can be made with or without onions-garlic too, which I have done so. 

pic source : The Hindu
Served with steamed Rice

Prep time : 20 mins. Cooking time : 10 mins. Serves : 3~4

Ingredients to make Avarekaalina Saaru:

  • Fresh Avarekaayi (deseeded from the pod) – 2 cups 
  • Salt – to taste
  • Turmeric – a dash

Masala to grind:

  • Coriander seeds – 2 TBSP
  • Red chillies – 2 or 3 (use Kashmiri Variety)
  • Jeera / Cumin – 1/2 TBSP
  • Fresh grated coconut – 1/4 cup
  • Methi / fenugreek seeds – a dash
  • Green coriander – few sprigs
  • Raw rice – 1 tsp
  • Channa dal – 1/2 TBSP


  • Ghee – 1 TBSP (sub with oil for a vegan version)
  • Mustard seeds – 1 tsp
  • Curry leaves – few 
  • Asafoetida – a generous pinch (skip for GF)



Method to make Avaarekalu Saaru:

1) Bring 4 cups of water to a rolling boil in a deep vessel. Add the deseeded flatbeans and a dash of salt and cook covered for 20 mins (or till almost done). Alternatively you can pressure cook with 1 cup of water and a dash of turmeric for 2 whistles. Retain the boiled water.

2) Fry the coriander seeds, jeera, channa dal, raw rice. red chillies one after another in 1 tsp of oil. Cool, grind with coconut to a thick paste. Mom’s tip : for extra flavour, add 2 tbsp of boiled avarekayi to this paste for extra flavour.

3) In a pan, heat the water in which the beans were boiled. Add the ground masala, cooked avarekaalu, salt and more water for required consistency. Bring to a boil for 5 – 8 mins. 

4) Prepare tempering and add to the sambhar. Serve hot with rice or ragi mudde for a complete Kannada experience.



  1. wow! tasty picture! 😀

  2. yummy avrekalu saaru.

  3. Very healthy and yummy sambar..

  4. Looks spicy and delicious.

  5. Looks delicious…

  6. chef and her kitchen

    love this..waiting for them to arrive here…

  7. Kaveri Venkatesh

    That looks super delicious

    Herbs & Flowers: Spring Onions

  8. Love to have it with hot rice and ghee drizzled over it.

  9. Priya Suresh

    YUm yum,serve me with rice and papads,i never say no to this comforting sambar..

  10. yummy avarakai sambhar, love to have it. inviting picture.

  11. Delicious..You have made it perfectly

  12. kalyani looks so great and yummy..

  13. interesting recipe….looks delicous

  14. The Pumpkin Farm

    i think you are talking about the surti papadi, lovely dish

  15. vaishali sabnani

    Kalyani…never knew we could add beans to sambar…is this vaal dana..looks like that…I would'nt know the S Indian name……and the ghee in it is truly inviting!!

  16. Nalini's Kitchen

    Delicious and yummy sambhar.

  17. Cool Lassi(e)

    That looks like a filling kuzhambhu/rice option! I have a weakness for that beans!

  18. Yummy sambar Kalyani.

  19. @Vaishali, @ Pradnya – yes, thats Vaal also known as Paavta in Marathi.

  20. Suma Gandlur

    That's a tempting one. 🙂

  21. Looks delicious. Pity I don't get it here…

  22. That's a nice one..I know come dec and we will be serving all meals with these winter lentils..:)

  23. Gayathri Kumar

    Delicious and inviting sambar…

  24. enakku venum!!!!!!!

  25. Simona Carini

    I like the name hyacinth bean! And I like what I see in the photos. Thank you so much for your contribution to MLLA.

  26. Very nice one

  27. 5 stars
    This looks like a tasty food, I have somehow never made this rasam. Hope to try this soon.

  28. Mayuri Patel

    5 stars
    We call these beans papdi in Gujarati and use it to make dal dhokli or even a sabji with brinjal. Now I have another recipe to try out using the beans.. your delicious looking Saaru.

  29. cookwithrenu

    5 stars
    I have always used this in dry vegetable form never a curry or a sambar. This looks interesting, would love to try with some hot piping rice

  30. mildly indian

    5 stars
    What a lovely recipe. i have had so many different recipes with avarekalu, but usually make only a avarekalu masala. Now so glad i have a lovely one to add to that list.

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