Avare Kalu/field bean is so versatile that it can be used in a number of dishes from sambars to rasams to snacks, idlis , pongals, usali and so on. A special quality of this bean to impart a unique taste to any dish makes it a connoisseurs delight. Posted here is a very simple saaru - a sauce that can go well with steamed rice or millet ball (ragi mudde).
You have shelled beans ready in the freezer, be assured that you can dish out saaru in 15 minutes. This saaru requires very minimal ingredients and method is very simple.
  • Ease - easy 
  • Preparation time - 10 minute 
  • Cooking time - 15 minutes 
  • Avare kalu /shelled beans - 3- 4 cups 
  • Grated fresh coconut - 1 cup 
  • Green chillies - 4 
  • Pepper corns - 1/2 spoon 
  • Coriander powder - 1 spoon 
  • Jeera /cumin - 1 spoon 
  • Asafoetida - 4 grains 
  • Turmeric - 1/4 spoon 
  • Coriander - 2 sprigs 
  • Curry leaves - 1 sprig 
  • Oil/ghee - 1 spoon 
  • Mustard seeds - 3/4 spoon 
  • Tamarind - size of a goose berry 
  • Salt - to taste.


  • Cook beans with sufficient quantity ( about 4 cups) of water adding a pinch of trmeric and half spoon oil till soft. 
  • Soak tamarind in warm water and squeeze out the juice and keep aside 
  • Grind coconut, cumin, chillies, coriander, asafoetida pepper and 2 tea spoons of cooked bean into a smooth paste 
  • Add salt to cooked bean and continue to boil for a minute for bean to pick up salt 
  • Add groud ingredients , simmer for a minute 
  • Add tamarind extract and continue to simmer 
  • Add seasoning - ( heat ghee/oil in a small wok, add mustard, after it crackles add curry leaves and close the flame) 
  • Serve hot with steamed rice or ragi mudde (millet balls).
  • Field beans take a slightly longer time to cook in a open pan. 
  • Pressure cooking may be done but tastes better when cooked in a pan. 
  • Coconut milk can be used if fresh grated coconut is not available. 
  • Tamarind extract may be substituted with a spoon of lemon juice.