Avarekalu Sagu - Hyacinth Beans Curry
Recipe for Avarekalu Sagu or Hyacinth Beans Curry, a delightful spring specialty in the states of Karnataka and Andhra Pradesh.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course, Main Dish
Cuisine south indian
- 1 cup avarekalu Hyacinth Beans seeds
- 2 medium potatoes peeled and cubed (optional)
- 1 large onion finely chopped
- 1 medium tomato finely chopped
- 2 tsp ghee
- 1/2 tsp chilli powder
- 1/2 tsp jeera seeds
- 1 tsp mustard seeds
- 2 Sprigs curry leaves
- Salt to taste
For the ground paste
- 1/2 cup shredded coconut
- 1 inch ginger
- 4 pods garlic
- 1 tsp coriander seeds
- 6 Dry red chilies
- 1 tsp poppy seeds
- 2 cloves
- 1 Green cardamom
Dry roast all the paste ingredients separately and grind to a paste when cool
In a cooker, heat ghee. When hot add mustard and cumin seeds and saute till they crackle
Add onions and sautee till they are cooked and lightly browned.
Add tomatoes and cook till soft. At this point add the ground paste and cook for 6-8 minutes till it is well roasted
Add Avarekalu and potatoes and cook for 3 whistles.
Serve with roti, rice or pooris