Avarekalu Sagu, also known as field beans Kurma, is a traditional South indian curry made with smooth field beans cooked in a flavorful coconut-primarily based gravy. This wholesome and mildly spiced dish is a super accompaniment for chapathi, parotta, or rice. rich in protein and fiber, avarekalu (subject beans) make this kurma each nutritious and scrumptious.


 substances:


 1 cup avarekalu (area beans), soaked in a single day and boiled

 1 big onion, finely chopped

 1 tomato, chopped

 1 cup grated sparkling coconut or frozen coconut

 2 green chilies

 1 tbsp poppy seeds

 1 tsp fennel seeds

 1-inch piece ginger

 1 tsp turmeric powder

 1 tsp coriander powder

 1 tsp garam masala or kurma masala

 2 tbsp oil

 1 tsp mustard seeds

 some curry leaves

 Salt to taste

 1 to 1½ cups water

 fresh coriander leaves for garnish


 commands:


1. cook dinner subject Beans:

   Soak avarekalu overnight. Boil or pressure prepare dinner until gentle but now not delicate. Drain and set aside.


2. prepare Kurma Paste:

   Grind grated coconut, inexperienced chilies, poppy seeds, fennel seeds, and ginger with a bit water to a clean paste.


3. Sauté onions and Tomatoes:

   warmness oil in a pan, upload mustard seeds and curry leaves. once they splutter, upload onions and sauté until golden brown. upload turmeric and coriander powders, then tomatoes. cook dinner until tomatoes flip smooth.


4. add field Beans:

   upload cooked avarekalu and salt. mix nicely and sauté for two-3 mins.


5. add Coconut Paste and Water:

   add the floor coconut paste at the side of 1 to 1½ cups water. Stir nicely.


6. Simmer:

   cowl and prepare dinner on low heat for 10-15 mins till the flavors combo and the gravy thickens.


7. end:

   add garam masala or kurma masala and prepare dinner for another 2 minutes.


8. Garnish and Serve:

   Garnish with sparkling coriander leaves and serve hot with chapathi, parotta, or rice.




Avarekalu Sagu is creamy, flavorful, and nourishing — a conventional delicacy that provides healthful flavor and texture on your meal.


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Balasahana Suresh

06/08/2025 10:14 AM