Avarekalu is Field Beans/Lilva beans/Hyacinth beans in English, mochai in Tamil, surti papdi in Gujarati. Avarekalu is available in plenty during winter season. There are many dishes you can make with Avarekalu like Avarekalu Sagu , Hitikida Saru, Avarekalu Uppittu, dosa, rotti, pulav and many varieties with rice.
Avarekalu sagu is an authentic Karnataka style recipe which is very easy and simple masala curry. It goes well with poori, chapathi, akki rotti, dosa, rice and even with ragi mudde. Avarekalu sagu /masala curry is mildly spicy with fresh flavors of spices and coconut.
1 ½ cup Avarekalu
2 medium onions, chopped
1 tomato, chopped
1 potato, chopped
1 inch cinnamon
3-4 garlic cloves
½ inch ginger
3-4 green chilli
1 tbsp mint leaves
1 tbsp coriander leaves
½ cup coconut, grated
1 tsp gasagase
½ tsp mustard seeds
½ tsp fennel seeds
2 springs curry leaves
Pinch turmeric powder
Coriander leaves, for garnishing
- Separate the seeds from field/hyacinth beans. You can also de-skin the seeds or use as such.
- If you wish to de-skin, soak the peeled beans/seeds in water for 2-3 hours. Hold each bean between your fingers and gently press to remove the skin. Collect them and keep aside.
- In a mixer jar, add cinnamon, clove, cardamom, green chilli, ginger, garlic, gasagase (khus khus), grated coconut, mint & coriander leaves. Grind to fine paste adding little water.
- Heat a pressure cooker and add 2-3 tbsp oil. Once oil is hot, add mustard seeds and let it splutter. Also add fennel seeds and curry leaves.
- Add chopped onions and fry till transparent. Add chopped potatoes and fry for 2-3 minutes on a medium flame. Now add Avarekalu and fry again.
- Add chopped tomatoes, turmeric powder and little salt. Cook till soft. Add grinded paste and mix well.
- Cook on a medium flame for 2 minutes. Add water as needed or the consistency you prefer and salt to taste.
- Bring to boil. Close the pressure cooker and cook on a low flame for 2 whistles. If you are using de-skinned Avarekalu, cook only for 1 whistle.
- Let the pressure release. Mix gently and transfer it to a serving bowl. Garnish with chopped coriander leaves.
- Serve hot Avarekalu Sagu with poori, chapathi or rice.
- Adjust spices as per your taste.
- You can cook Avarekayi and potatoes first and mix later with the masala and season it.
- You can add red chilli powder instead of green chillies.
- Add garam masala powder for more flavor and taste.
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