Hitikida Avarekalu Saaru recipe | Learn to make hitkida bele saaru/ gravy 

Pitaka Pappu in telugu | Mochakai in Tamil | hyacinth beans in english

Hitikida avarekalu saaru is traditional recipe of Karnataka and also some parts of tamil nadu. Hitikida means deskinned, we are soaking avarekalu for about 4 hours or overnight and then remove the skin and using this in the gravy or saaru called hitikida avarekalu saaru. This is very simple, spicy and tasteful gravy made in winter season. Hitikida bele saaru recipe is prepared with fresh avarekalu, when not in season we can use dry avare or hona avare to cook this recipe – vana avarekalu saaru. Both have their unique taste.

Not only in curry, but avarekalu is also used in preparing variety of dishes like avarekalu uppitu, avarekalu akki roti, avarekalu gojju , avarekalu payasa, avarekalu usli, avarekalu urgalu (snack item which is made by deep frying in oil), avarakalu bisi bele bath and many more and gives a unique and special taste. But amongst all hitikida saaru tops all of them, which you shouldn’t miss. 

To make hitikida bele or deskinned avarekalu: Once you buy avarekai – remove outerlayer and soak the seeds in water for about 4 to 5 hours or overnight then remove the skin from the seeds – hold the seed with thumb and forefinger and press gently the skin will be removed. When you take 1 kg of avarekai – you might get only about ½ kg of hitikida bele / de-skinned beans. 

Every family has its own way of making this curry/ gravy. I make masala with coconut, ginger, garlic, clove, cinnamon, chilli, coriander to give a special taste and goes well with rice, ragi mudde or even for breakfast with idli dosa and puri. Not to mention this is my grandma's recipe. 

We at our home like hitikida bele saaru so much that we make this gravy several times in a week for breakfast or lunch/dinner. Today I made this for breakfast to go with crispy ghee dosa. I could not wait until afternoon to make this for lunch.

Delicious gravy of the season, hitikida avarekalu saaru is ready. Don’t forget to serve it hot with ghee which enhances its taste further. The king of the gravies at our household, hitikida avarekalu saaru is now at your platter. Do try this recipe and enjoy it with your family. 

I have some more traditional recipes in this blog

Upsaaru

majjige saaru

Bassaru

Alasande Badane Saaru

Hitikida Avarekalu Saaru recipe Cuisine: South Indian / Karnataka Cook time : 20 minutes  Servings: 6

Ingredients Avarekalu–1 kg Onion – 1 medium sliced Tomato – 1 medium chopped Chilli powder – 2 teaspoons Curry leaves – few  Turmeric - 1/4 teaspoon Oil – 2 teaspoons To grind Coconut – 1/2 cup Ginger – 1 inch Garlic – 1 full Cinnamon – 3 pieces Cloves – 5 Tomato – 1 small

Method: Heat 2 teaspoons of oil in a pan, add Cinnamon, clove, onions and curry leaves and sauté for 2 to 3 minutes Add washed avarekalu that was deskinned and sauté until you get aroma of the avarekalu, add salt  Now add chili powder, turmeric powder and chopped tomatoes and mix well until the raw smell from chili powder is gone Add 2 cups of water and allow cooking until avarekalu is cooked, but do not cook to mashy Once the grains are cooked, add masala and more water as required Mix well and allow to cook on medium heat for 10 to 15 minutes or till masala is well cooked and also avarekalu gets cooked well

Notes / Tips

Do not overcook the beans before adding masala, as this will get cooked with masala as well

Replace chilli powder with homemade chilli + coriander powder, which gives extra taste

Add a small onion for grinding along with coconut masala, to increase the thickness of gravy

Selecting good quality of avarekalu adds up to the taste

How to make with Step-by-step pictures

Heat 2 teaspoons of oil in a pan, add Cinnamon, clove, 

onions and curry leaves and sauté for 2 to 3 minutes

Add washed avarekalu that was deskinned and sauté until you get aroma of the avarekalu

Now add chili powder 

add turmeric and mix well until the raw smell from chili powder is gone

and chopped tomatoes

add salt

Add 2 cups of water and allow cooking until avarekalu is cooked, but do not cook to mashy

Once the grains are cooked, add masala and more water as required

Mix well and allow to cook on medium heat for 10 to 15 minutes or till masala is well cooked and also avarekalu gets cooked well  

Delicious gravy of the season, hitikida avarekalu saaru is ready. Don’t forget to serve it hot with ghee which enhances its taste further.