Hyacinth Bean Curry

Hyacinth beans is seasonal bean variety mostly found in Asia, Africa and in some parts of South America  which contains low saturated fat, cholesterol and sodium and is a good source of protein, phosphorous as well as zinc, copper and iron. Also It is a good source of thiamine, magnesium and manganese.
It is a climbing variety plant grown normally in gardens where it grows by climbing over fences, walls etc. It grows in any surrounding even without much care.The recipe is seasonal and normally prepared during winter season in India. It is cooked as spicy curry on Pongal festival and served with Bajra Roti in Telangana region of Andhra Pradesh. Hyacinth beans curry goes very well in combination with brinjal, cauliflower, cabbage and potato. Here is a very tasty and extremely easy Hyacinth bean curry recipe prepared with tomato from Hema's Kitchen.


Hyacinth beans (Chikkudu pikkalu) : 1 cup
Onions : 2 (chopped)
Green chilies : 2
Tomatoes : 2 (cut in to small size)
Curry masala : 2 tea spoons
Oil : 1 table spoon
Ginger garlic paste : 1 tea spoon
Salt to taste


Heat oil in a pan, Add chopped onions and green chilies, Fry till they turn light brown.
Add  hyacinth beans, fry for 2 minutes on low flame.
Now add curry masala, salt and ginger garlic paste fry for 3 minutes on low flame.
Add tomato pieces, fry for 2 minutes, then add water and cook till done.
Serve hot with rice or chapati.


  1. hi hema, how are you. we dont have hyacinth beans over here..looks yummy with rice or bread, happy holidays and happy new year to you and family

  2. This looks very tempting; have never tried Hyacinth beans.


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