Sunday, January 21, 2018

AVAREKALU SAAGU

AVAREKALU SAAGU

This dish made with hyacinth beans which are called "Avarekai" in Kannada is popular in Karnataka especially during the winter months when it is available in plenty.

The peeled avarekai is called avarekalu and we make many dishes using this. Elsewhere in this blog you will find recipes for dishes such as Avarekalu Paddus, Avarekalu Menthya Akki Rotti, and Avarekalu Uppitu.

Today's recipe, Avarekalu Saagu goes great with puris, chappatis etc. In Kannada, saagu is a vegetable curry that is served as a side dish. This recipe is adapted from Avarekalu Sagu in Veg Recipes of Karnataka by Latha Holla.




Ingredients:

  • Avarekalu ( Hyacinth Beans), 1 cup
  • Large sized Onion, chopped, 1
  • Tomato, chopped, 1
  • Turmeric Powder, 1/4 tsp 
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 1/2 tsp
  • Curry Leaves, a sprig
  • Hing (Asafoetida), 1/8 tsp
  • Salt, to taste
  • Oil, 1 & 1/2 tbsp
To Be Ground To A Paste/Masala: 

  • Fresh Coconut Gratings, 1/2 cup
  • Ginger, 1/2 " piece
  • Garlic, 3 pods
  • Coriander Seeds, 1 tsp
  • Cumin Seeds, 1/2 tsp
  • Hurigadle (Fried Gram), 2 tbsp
  • Poppy Seeds, 1 tsp
  • Green Chillies, 3-4, or to taste
  • Cinnamon, 1 stick
  • Cloves, 3
  • Cardamom, 1
  • Coriander Leaves, a handful 
Method:

                                     Avarekai                                               Avarekalu


Peel the avarekai/hyacinth beans and remove the avarekalu
Wash the avarekalu and pressure cook with sufficient water and a little salt and turmeric powder for 1-2 whistles or till it is done. Make sure the avarekalu is cooked but not overcooked and mushy.

Take all the ingredients listed under : To Be Ground To A Paste and in a mixer jar grind them to a smooth paste adding the required amount of water.  Remove from the mixer and keep aside

Heat oil n a thick-bottomed kadhai, and when it gets hot, on medium heat, add the mustard seeds and when they splutter, add the urad dal and fry till the dal changes colour
Add the asafoetida and curry leaves and fry for a few seconds till it gives off a good aroma
Now add the chopped onion and saute till it becomes translucent
Next add the chopped tomato and saute till it becomes soft
To this, add the ground masala and some water, and mix well
Add the cooked avarekalu, salt to taste, and adjust the consistency by adding water as required
Mix well and bring to a boil and allow it to simmer for about 5 minutes on medium heat stirring from time to time.
Switch off the gas and transfer the avarekalu saagu to a serving bowl
Serve hot with chappatis, puri or dosa.