Avarekalu is known in Kannada are known as field beans or hyacinth beans. You can make so many dishes using them Saagu is a coconut-based gravy with a beautiful blend of flavors and spices. you can serve this with any dosa, chapati, or idli.
Ingredients
250 gms avarekalu/hyacinth beans
1finely chopped onions
1finely chopped tomato
Salt to taste
Coriander leaves
To Grind masala: 2 tbsp coconut gratings
1 tbsp roasted chana/ putani/ hurigadale
1/2 tsp cumin seeds/ jeera1 lavang/clove
1/2 inch dalchini/ cinnamon stick
2 tbsp chopped onion
2 garlic cloves
2-3 green chillies
To temper:
4 tsp oil
1 tsp mustard
1 tsp urad dal/ Skinned black gram
Few curry leaves
1/4 tsp turmeric powder
2 red chillies
Procedure
Wash hyacinth beans and cook with 1/2 cup water and a little salt, in the cooker for 2-3 whistles.
For the masala grind, all the ingredients mentioned under the masala to a smooth paste, adding little water.
Heat oil in a pan, add mustard, once it crackles, add curry leaves, urad dal, turmeric powder, and red chilli bits.
Once the dal turns golden brown add chopped onions. Saute until it turns transparent.
Now tip in the chopped tomatoes and cook till they turn mushy.
Add the ground masala paste and saute for 5 minutes.
Now add the boiled dal and give a good mix. Add salt to taste and let it boil for 5-10 minutes.
Turn off the flame and garnish with chopped coriander leaves.
Serve hot with dosa, idli or chapati.
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