Karnataka Style Avarekalu Sagu Recipe-Hyacinth Beans/ Mochai Kurma
A vegetarian Karnataka recipe with avarekalu / lilva beans, potato (aloo) - cut into cubes, onion - finely chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
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
avarekalu / lilva beans(2 cups)potato (aloo) - cut into cubes(1)salt - to taste - 2
Allow the pressure to release naturally
- 3
The next step is to make the sagu masala
- 4
Into the mixer grinder, add the Roasted chana dal, garlic, green chillies, poppy seeds, coriander seeds, cinnamon stick, cardamom pods and cloves
potato (aloo) - cut into cubes(1)mustard seeds(1 teaspoon)sprig coriander (dhania) leaves - finely chopped for garnish(4)tablespoons roasted dal (pottukadalai)(2 gram)cloves garlic(5)green chilli(2)teaspoons poppy seeds(2)coriander (dhania) seeds(1 tablespoon)cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(1)cloves (laung)(2) - 5
Add 1/4 cup of water and blend to make a smooth sagu masala paste
- 6
Heat oil in a pan over medium heat, add the mustard seeds and let it splutter
mustard seeds(1 teaspoon)teaspoons poppy seeds(2)coriander (dhania) seeds(1 tablespoon) - 7
Add the curry leaves and saute for a few seconds
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped for garnish(4) - 8
Add the chopped onion and saute until it turns translucent
onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped for garnish(4) - 9
Add the tomatoes and cook until it turns soft and mushy
tomato - finely chopped(1) - 10
Now, add the ground sagu masala paste, saute till the raw smell goes away
- 11
This will take about 2 to 3 minutes over medium heat
- 12
Add the cooked hyacinth beans/ Avarekalu and potato, season with salt, add 2 cups of water, mix well
avarekalu / lilva beans(2 cups)potato (aloo) - cut into cubes(1)salt - to taste - 13
Let the Avarekalu Sagu simmer for 10 minutes, so it all comes together as a thick sagu consistency
avarekalu / lilva beans(2 cups) - 14
Turn off the heat, squeeze the juice of half a lemon and garnish with coriander leaves and stir
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped for garnish(4)lemon juice(1/2 tablespoon)coriander (dhania) seeds(1 tablespoon) - 15
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
avarekalu / lilva beans(2 cups)
Rate this recipe
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Karnataka Style Avarekalu Sagu Recipe-Hyacinth Beans/ Mochai Kurma
A vegetarian Karnataka recipe with avarekalu / lilva beans, potato (aloo) - cut into cubes, onion - finely chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
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
avarekalu / lilva beans(2 cups)potato (aloo) - cut into cubes(1)salt - to taste - 2
Allow the pressure to release naturally
- 3
The next step is to make the sagu masala
- 4
Into the mixer grinder, add the Roasted chana dal, garlic, green chillies, poppy seeds, coriander seeds, cinnamon stick, cardamom pods and cloves
potato (aloo) - cut into cubes(1)mustard seeds(1 teaspoon)sprig coriander (dhania) leaves - finely chopped for garnish(4)tablespoons roasted dal (pottukadalai)(2 gram)cloves garlic(5)green chilli(2)teaspoons poppy seeds(2)coriander (dhania) seeds(1 tablespoon)cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(1)cloves (laung)(2) - 5
Add 1/4 cup of water and blend to make a smooth sagu masala paste
- 6
Heat oil in a pan over medium heat, add the mustard seeds and let it splutter
mustard seeds(1 teaspoon)teaspoons poppy seeds(2)coriander (dhania) seeds(1 tablespoon) - 7
Add the curry leaves and saute for a few seconds
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped for garnish(4) - 8
Add the chopped onion and saute until it turns translucent
onion - finely chopped(1)tomato - finely chopped(1)sprig coriander (dhania) leaves - finely chopped for garnish(4) - 9
Add the tomatoes and cook until it turns soft and mushy
tomato - finely chopped(1) - 10
Now, add the ground sagu masala paste, saute till the raw smell goes away
- 11
This will take about 2 to 3 minutes over medium heat
- 12
Add the cooked hyacinth beans/ Avarekalu and potato, season with salt, add 2 cups of water, mix well
avarekalu / lilva beans(2 cups)potato (aloo) - cut into cubes(1)salt - to taste - 13
Let the Avarekalu Sagu simmer for 10 minutes, so it all comes together as a thick sagu consistency
avarekalu / lilva beans(2 cups) - 14
Turn off the heat, squeeze the juice of half a lemon and garnish with coriander leaves and stir
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped for garnish(4)lemon juice(1/2 tablespoon)coriander (dhania) seeds(1 tablespoon) - 15
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
avarekalu / lilva beans(2 cups)
Rate this recipe
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