Karnataka Style Avarekalu Sagu Recipe-Hyacinth Beans/ Mochai Kurma
The Avarekalu Sagu Recipe, also known as Mochai Kurma is a delicious gravy recipe that is made from Avarekalu also known as Hyacinth Beans and cooked in a spicy coconut gravy. Try this and you will love it with Malabar Parotta.
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.
Avarekalu Sagu Recipe is a delicious side dish prepared using Avarekalu and Potato. The masala is prepared fresh using coconut, fried gram, green chillies, coriander leaves which gives the dish whole lot of flavours.
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.
If you are looking for Sagu or Kurma recipes, here are a few that you can try and serve it for an Indian breakfast, lunch or dinner.
15 M
30 M
45 M
4 Servings
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)
How to make Karnataka Style Avarekalu Sagu Recipe-Hyacinth Beans/ Mochai Kurma
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. Allow the pressure to release naturally.
The next step is to make the sagu masala. Into the mixer grinder, add the Roasted chana dal, garlic, green chillies, poppy seeds, coriander seeds, cinnamon stick, cardamom pods and cloves. Add 1/4 cup of water and blend to make a smooth sagu masala paste.
Heat oil in a pan over medium heat, add the mustard seeds and let it splutter. Add the curry leaves and saute for a few seconds.
Add the chopped onion and saute until it turns translucent.
Add the tomatoes and cook until it turns soft and mushy.
Now, add the ground sagu masala paste, saute till the raw smell goes away. This will take about 2 to 3 minutes over medium heat.
Add the cooked hyacinth beans/ Avarekalu and potato, season with salt, add 2 cups of water, mix well.
Let the Avarekalu Sagu simmer for 10 minutes, so it all comes together as a thick sagu consistency.
Turn off the heat, squeeze the juice of half a lemon and garnish with coriander leaves and stir.
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.
