Karnataka Style Avarekalu Sagu Recipe-Hyacinth Beans/ Mochai Kurma

Name: Karnataka Style Avarekalu Sagu Recipe-Hyacinth Beans/ Mochai Kurma
Prep time: 45 min
Cuisine: Karnataka
Ingredients: 2 cups Avarekalu / Lilva Beans; 1 Potato (Aloo); cut into cubes; 1 Onion; finely chopped; 1 Tomato; finely chopped; 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 sprig Curry leaves; 4 sprig Coriander (Dhania) Leaves; finely chopped for garnish; 1/2 tablespoon Lemon juice; 2 teaspoons Oil; Salt; to taste; Ingredients for the Sagu masala; 1/2 cup Fresh coconut; 2 tablespoons Roasted Gram Dal (Pottukadalai); 5 cloves Garlic; 2 Green Chillies; 2 teaspoons Poppy seeds; 1 tablespoon Coriander (Dhania) Seeds; 1 Cinnamon Stick (Dalchini); 1 Cardamom (Elaichi) Pods/Seeds; 2 Cloves (Laung)

By Admin

Prep Time Total in 45 M

Course Lunch

Cuisine Karnataka

Diet Vegetarian

Avarekalu or Avare Bele are the Hyacinth Beans. These beans are seasonal and found in abundance during the winter months in South India. It is widely used in the Karnataka Cuisine.

Ingredients

2 cups Avarekalu / Lilva Beans
1 Potato (Aloo)
cut into cubes
1 Onion
finely chopped
1 Tomato
finely chopped
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 sprig Curry leaves
4 sprig Coriander (Dhania) Leaves
finely chopped for garnish
1/2 tablespoon Lemon juice
2 teaspoons Oil
Salt
to taste
Ingredients for the Sagu masala
1/2 cup Fresh coconut
2 tablespoons Roasted Gram Dal (Pottukadalai)
5 cloves Garlic
2 Green Chillies
2 teaspoons Poppy seeds
1 tablespoon Coriander (Dhania) Seeds
1 Cinnamon Stick (Dalchini)
1 Cardamom (Elaichi) Pods/Seeds
2 Cloves (Laung)

Instructions

Step 1

To begin making Avarekalu Sagu Recipe, wash and pressure cook the hyacinth beans or avare and potato cubes with one cup water, salt for 2 to 3 whistles using a pressure cooker and keep aside

Step 2

Allow the pressure to release naturally

Step 3

The next step is to make the sagu masala

Step 4

Into the mixer grinder, add the Roasted chana dal, garlic, green chillies, poppy seeds, coriander seeds, cinnamon stick, cardamom pods and cloves

Step 5

Add 1/4 cup of water and blend to make a smooth sagu masala paste

Step 6

Heat oil in a pan over medium heat, add the mustard seeds and let it splutter

Step 7

Add the curry leaves and saute for a few seconds

Step 8

Add the chopped onion and saute until it turns translucent

Step 9

Add the tomatoes and cook until it turns soft and mushy

Step 10

Now, add the ground sagu masala paste, saute till the raw smell goes away

Step 11

This will take about 2 to 3 minutes over medium heat

Step 12

Add the cooked hyacinth beans/ Avarekalu and potato, season with salt, add 2 cups of water, mix well

Step 13

Let the Avarekalu Sagu simmer for 10 minutes, so it all comes together as a thick sagu consistency

Step 14

Turn off the heat, squeeze the juice of half a lemon and garnish with coriander leaves and stir

Step 15

Give this delicious Avarekalu Sagu Recipe a try and serve it along with hot Malabar Parotta or Puri Recipe - Learn to Make Soft Puffed Puris At Home for breakfast