Lip-smacking bean-based curry, from the state of Karnataka.
Come Avarekalu season and every dish has Avarekalu in it. Avarekalu is known as Hyacinth Beans, Flat beans or Field beans. And this recipe is authentic Karnataka style with a very easy and simple masala. It goes really well with poori, chapatti, steamed rice or even ragi mudde. Avarekalu Sagu is a mildly spiced curry with fresh flavours of pudhina, spices and coconut.
Here I have shelled the beans from the pods and then de-skinned them. Avarekalu can be peeled easily, de-skinned by soaking them in water for 2 hours or so. The skin will automatically come off. This step is totally optional and the avarekalu can be cooked without de-skinning aswell.
Here we go.. do try this extremely easy and delicious recipe, am sure you will love it…
Avarekalu Sagu
Course: Lunch, DinnerCuisine: IndianDifficulty: Easy4
servings15
minutes20
minutes35
minutesLip-smacking bean-based curry, from the state of Karnataka.
Ingredients
- Ingredients
500gms/2 cups avarekalu, de-skinned
2 onions, medium
3-4 tomatoes, medium
2½ cup water
- For Masala
1 cup coconut, gradted
1″ cinnamon
2-3 green chilly
10-12 garlic
1″ ginger
1/2 cup pudhina, packed
1 tbsp coriander powder
1 tsp jeera powder
1/2 tsp tumeric
3/4 th cup water
- For Tempering
2 strings curry leaves
1tsp mustard seeds
Directions
- Grind the ingredients mentioned under “For Masala” into a smooth paste by adding water little at a time. Reserve the masala water from the blender jar.
- Heat 3 tbsp oil in a cooker, once its heated add the ingredients mentioned under “For Tempering”.
- Add the onions and fry till soft.
- Then add the tomatoes and fry till it is completely soft and mushy.
- Add in the ground paste and mix well
- At this stage you can add the salt and the masala water. And give it a good mix. Add more water if required. I totally added about 2½ cups of water. Depends on the consistency that you prefer.
- Taste the masala for the spice and salt, add slit green chilly if you need more spice.
- Now add the avrekalu and give it a quick mix. Let it start to boil, then close the cooker and give it just 1 whistle.
- Wait for the pressure to release and then open the cooker and garnish with coriander leaves.
- Serve this Avrekai Sagu with steamed rice, chapatti, poori or ragi mudde.
Notes
- You can increase or decrease the amount of water depending on the consistency that you prefer.
- The masala can be made prior and frozen for later use.
- In this recipe I have de-skinned the avarekalu, however it is totally optional to do so.
- You can also add red chilly powder instead of green chillies.
