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.
Ingredients
- 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
Instructions
- 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
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