Avarekalu Sagu is a delicious, mildly spiced South indian curry made with soft area beans (also called hyacinth beans or surti papdi). Famous in Karnataka, specially at some stage in winter whilst fresh avarekalu is in season, this gravy pairs splendidly with chapati, poori, dosa, or rava idli.
Components:
For the masala paste:
Grated coconut – ½ cup
green chillies – 2–3
Ginger – 1 inch
Garlic – 3 cloves
Roasted gram dal (pottukadalai) – 1 tbsp
Fennel seeds – 1 tsp
Poppy seeds – 1 tsp (optional)
Water – to grind
For the gravy:
Avarekalu (area beans) – 1.5 cups (clean or soaked and boiled if dried)
Onion – 1 medium (finely chopped)
Tomato – 1 massive (chopped)
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Curry leaves – 1 sprig
Turmeric powder – ¼ tsp
Salt – to taste
Oil – 2 tbsp
Water – as needed
Coriander leaves – for garnish
Approach:
1. Cook the Beans: strain cook dinner sparkling avarekalu with a pinch of salt and water for 2–three whistles until soft. Set apart.
2. Put together Masala: Grind all masala ingredients into a easy paste using little water.
3. Tempering: In a pan, heat oil. Upload mustard seeds, cumin, and curry leaves. Sauté onions until gentle.
4. Add tomatoes, turmeric, and salt. Cook dinner till tomatoes flip gentle.
5. Upload the floor masala and sauté for two–three mins till the uncooked smell is going.
6. Add cooked avarekalu and a few water. Mix nicely and simmer for eight–10 minutes.
7. Garnish with coriander leaves.
Serving proposal:
Serve avarekalu sagu warm with chapati, poori, set dosa, or rava idli. It’s a hearty, conventional Karnataka-style dish full of earthy flavors.
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