Easy-To-Go Avarekayi gojju - Hyacinth bean gravy – South Indian Style

Avarekalu with brinjal and potato are cooked with coconut and tamarind to get a tangy saaru / gravy: Avarekayi gojju / hyacinth bean gravy, relish with rice or ragi mudde or even dosa and chapati. Today I made this to be served with godhi dosa / wheat flour dosa. The name 'huli' because it is a tangy gravy.

Avarekayi Huli Saaru adds to the favorite lists of Avarekai recipes in the season. A preparation with Avarekalu / hyacinth bean, one another special dish after hithikidabele saaru

This combination of brinjal and potato with avarekayi gives the magical taste in our grandmother’s recipes. A version of this dish is cooked in almost every traditional South Indian household. Super easy yet tasty gravy recipe of Karnataka.This will definitely take a nostalgic trip to back to your childhood.

You will love this gravy for its gentleness of masala that goes in to this; it’s not overly spicy and not overly flavorful. This avarekayi gojju is made with mild masala just coconut which adds certain thickness and creaminess to the gravy. 

Avarekayi gojju is a sure finger lick’n recipe. The taste stay in for a long time and you will not feel bloating. You feel light due to the tanginess that goes to this recipe.

                                        

This is one of my favourite saaru, I keep this refrigerated for at least 2 days whenever I cook this. Avarekayi gojju taste delicious on its own but with lemon pickle this is ultimate, do try this with rice and pickle combination

Easy-To-Go Avarekayi gojju- Hyacinth bean gravy – South Indian Style   Cuisine : South Indian – Karnataka Servings – 7 Cook time – 25 minutes

Ingredients   Avarekayi – 1 cup Brinjals –  4 small each sliced to 4 pieces Potatoes – 3 small cubed Tomatoes – 2 small diced Onions – 1 medium chopped finely Curry leaves – few Chilli powder – 1 ½ teaspoons Coriander powder – 1 teaspoon Tamarind – lemon size Turmeric – ¼ teaspoon Mustard seeds – ¼ teaspoon Oil – 2 teaspoons

Method Peel and wash fresh avarekai Grind coconut to fine paste Heat 2 teaspoons oil in a pan and add mustard, wait until mustard splutter Add finely chopped onions and curry leaves and sauté for few seconds Add potato cubes, sliced brinjals and avarekayi / hyacinth and sauté for 2 to 3 minutes Add turmeric powder , Add coconut paste  Add chilli and coriander powder and required water about 3 cups and cook until vegetables are 3/4 cooked Now add tamarind extract, chopped tomatoes and salt, stir well and cook till vegetables are cooked Delicious tangy Avarekayi gojju Saaru is ready

Tips: 

Can also use readily available tamarind pulp 

Skip brinjal or potatoes and go ahead with other vegetables given here, if you do not prefer brinjals or potatoes

Replace chilli and coriander powder with home made sambar powder without compensating on the taste

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Please try some of traditional south Indian gravies from my website 

Majjige Saaru

Upsaru Khasara

Bassaru

Ragi Mudde

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How to make Easy-To-Go Avarekayi gojju - Hyacinth bean gravy – South Indian Style with Step-by-Step Pictures

Peel and wash fresh avarekai

Grind coconut to fine paste

Chop all vegetables

Heat 2 teaspoons oil in a pan and add mustard, wait until mustard splutter

Add finely chopped onions and curry leaves and sauté for few seconds, Add potato cubes, sliced brinjals and avarekalu / hyacinth and sauté for 2 to 3 minutes

Add turmeric powder, 

Add coconut paste 

Add chilli and coriander powder and required water about 3 cups and cook until vegetables are 3/4 cooked

Now add tamarind extract, chopped tomatoes and salt, 

stir well and cook till vegetables are cooked

Delicious tangy Avarekayi Huli Saaru is ready