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Avarekalu Sagu is a south Indian styled coconut based curry prepared with Hyacinth beans. This curry goes well with roti, chapati, phulka or poori.
Ingredients:
Hyacinth Beans (Avarekalu) – 1/2 cup
Capsicum – 1, small sized
Onion – 1
Coconut shavings – 1/2 cup
Green Chillies – 4
Cumin Seeds – 1/2 tsp
Fried Gram (Putani Dal) – 1 tbsp
Poppy Seeds – 1 tbsp
Coriander Leaves, chopped – 1/4 cup
Turmeric Powder – 1/2 tsp
Salt to taste
For Seasoning:
Mustard Seeds – 1/2 tsp
Oil – 1/2 tsp
Method:
- Chop capsicum.
- Boil cowgram and capsicum pieces with little water and salt.
- Blend coconut, fried gram, poppy seeds, green chillies, onion, coriander leaves, turmeric powder and cumin seeds into a smooth paste adding little water.
- Add this blended paste to the boiled cowgram and capsicum.
- Add little water and let it boil for 2-3minutes.
- Heat oil in a wok, add mustard seeds.
- When mustard seeds start spluttering, add this to the cooked gravy.
- Serve hot with phulkas.
