Рецепт Avarekalu sagu recipe – How to make avarekalu curry recipe – Karnataka recipes

by charulata

Avarekalu curry or sagu is delicious side dish for rotis and rice.  It also goes well with puris and dosas.  Avarekalu sagu is prepared with avarekalu also called as butter beans or hyacinth beans.  Avarekalu is a kannada term for butter beans.  It is called as mochai in Tamil and vaal or pavta in Marathi.  Avarekalu curry is a coconut based gravy made with avarekalu and spices and a very  popular dish in Karnataka.  As per the traditional recipe, the skin has to be removed from the beans after soaking them.  But I prefer to use the full beans without removing the skin. Prep Time :  15 mins Cook Time :  20 mins Servings : 4 persons Karnataka cuisine INGREDIENTS Avarekalu/butter beans/pavta/mochai – 1 and 1/2 cups Oil/ghee – 2 tablespoons Curry leaves – 5 Turmeric powder – 1/4 teaspoon Onion – 1 (small sized chopped finely) Garam masala – 1/2 teaspoon (optional) Salt to taste TO GRIND TO A SMOOTH PASTE Coriander seeds – 2 tablespoons Cumin seeds – 1/2 teaspoon Mustard seeds/rai – 1/4 teaspoon Black pepper corns – 1/2 teaspoon Red chillies – 4 Garlic cloves – 2 to 3 nos Poppy seeds/khus khus – 1 teaspoon Clove – 1 Cinnamon – 1/2 inch piece Coriander leaves/Hara dhaniya – 2 tablespoons Grated coconut – 1/2 cup Tamarind – 1 small piece Jaggery – 1 tablespoon Onion – half (chopped roughly) Oil – 1 teaspoon HOW TO MAKE OR PREPARE AVAREKALU SAGU OR CURRY RECIPE Wash and soak the avarekalu with enough water overnight or for 6-7 hours.  Next day drain the water and add fresh water, little salt and turmeric powder.  Pressure cook for 4-5 whistles or until it becomes soft. Heat 1 teaspoon of oil in a  pan on medium flame.  Add coriander seeds, cumin seeds, garlic cloves, red chillies, poppy seeds, peppercorns, clove, cinnamon, rai and coriander leaves.  Saute for a minute.  Then add chopped onion and fry for 2-3 minutes on a low flame. Once cooled down, take the ingredients to a mixer. Add coconut, tamarind and coconut to it.  Grind them  to a smooth paste by adding little water. Keep it aside. To the same pan, add 2 tablespoons of oil or ghee.  Add mustard seeds and allow it to splutter. Then add curry leaves and finely chopped onions.  Fry till the onions become translucent.  Then add the ground paste and mix well. Add little water and adjust the consistency. Add the boiled avarekalu and mix everything well.  Add salt and garam masala.  Mix well. Add jaggery and cook on a low flame for 4-5 minutes, till it reaches a medium consistency.  Switch off the flame.  Garnish with chopped coriander leaves. Serve avarekalu sagu with rotis, puris, dosas or rice. NOTES/TIPS Adjust the gravy consistency by adding little water, as desired by you. Ensure that the beans are not mushy.  They are just soft and cooked. Add little red chilli powder, if you prefer more spicier. Garam masala is totally optional.  You can skip adding the garam masala.  It tastes great both the ways.     Related RecipesSouth Indian brinjal stir-fry recipe – How to make brinjal stir-fry recipe – side dish for rice/rotisOats aviyal recipePadwal subzi/padavalakai palya/snakegourd stir-fry recipe – snakegourd recipesKara kadubu recipe – How to make kara kadubu (steamed spicy dumplings) recipeGreen peas subzi recipe – How to make dried green peas sabzi recipe – side dish for rotisAloo gobi matar recipe – How to make aloo gobhi matar recipe – side dish for rotisAmla rice | Nellikai chitranna | Nellikai sadam recipe – Amla recipesMango sambar recipe – How to make raw mango sambar recipe – sambar recipesFrench beans stir-fry recipe – how to make beans palya or beans poriyal recipe – south indian styleMethi besan subzi recipe – How to make fenugreek gram flour sabzi recipe – side dish for rotis