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Avarekalu sagu recipe

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Learn how to make Avarekalu sagu, also known as avarekalu curry, with a detailed step-by-step guide accompanied by pictures. Avarekalu sagu or curry is a delightful dish that can be served as a side dish alongside chapathi or poori. This recipe incorporates avarekalu (hyacinth beans or field beans), tomato, onion, ginger, garlic, green chili, coconut, coriander seeds, cumin seeds, roasted gram, and a selection of aromatic spices.
Avarekalu sagu or curry boasts a subtle and pleasing taste that is bound to satisfy your palate. Since it's currently the season for avarekalu or hyacinth beans, now is the perfect time to give this recipe a try. I'm confident that you will thoroughly enjoy it.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Indian
Servings 3

Ingredients
  

  • 1 cup avarekalu
  • 1 big onion
  • 1 tomato
  • 1/4 tsp turmeric powder (optional)
  • 4 tsp cooking oil / Ghee
  • 1/4 tsp mustard seeds
  • 1/2 tsp urad dal
  • 4 - 5 curry leaves
  • Salt as per your taste

Ingredients for grinding:

  • 1/2 cup grated coconut
  • 1cm length ginger
  • 3 cloves garlic
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp roasted gram / hurigadale / putani
  • 1 tsp poppy seeds / gasagase
  • 1 - 2 green chili
  • 1/2 finger length cinnamon
  • 4-5 cloves
  • 1 cardamom
  • 2 tbsp coriander leaves (optional)

Instructions
 

  • Peel and collect a cup of fresh avarekalu and transfer it into a pressure cooker. Next add in required water, little salt and turmeric powder. Close the lid and pressure cook until avarekalu is very soft. I cooked it by making 4 whistles.
  • Take all the ingredients listed under "for grinding" as per the measurement.
  • Transfer all the above ingredients along with coconut into a mixe jar or blender. And make a fine paste using required water. Set it aside.
  • Take 4 tsp of oil in a wok or frying pan and heat it. Now prepare tempering using mustard seeds and urad dal.
  • Add in turmeric powder, asafoetida and curry leaves.
  • Add in chopped onions and fry until soft.
  • Add in chopped tomatoes and fry until tomatoes are soft.
  • Add in ground spices (or masala) and little water. Give a quick mix.
  • Next add in cooked avarekalu along with the water.
  • Add in required water, salt and mix well.
  • Bring it to boil and cook for 5 minutes under low flame.
  • Add in finely chopped coriander leaves and switch off the stove. Serve it with chapathi or poori or dose.
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