Karnataka Style Avarekalu Sagu Recipe (Hyacinth Beans/Mochai Kurma)
Description: Avarekalu, also known as Hyacinth Beans or Lilva Beans, is a popular legume in Karnataka, particularly cherished during the winter months when these beans are harvested in abundance. Known for its hearty texture and mild flavor, Avarekalu is widely used in various South Indian dishes, especially in Karnataka cuisine. One of the most flavorful ways to enjoy Avarekalu is by preparing it in a rich and aromatic sagu (kurma) gravy, which is spiced with roasted gram dal, fresh coconut, and an assortment of aromatic spices. This dish, when paired with Malabar Parotta or soft puris, makes for a filling and satisfying lunch or dinner.
Ingredients
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Avarekalu (Hyacinth Beans / Lilva Beans) | 2 cups |
| Potato (Aloo), cut into cubes | 1 potato |
| Onion, finely chopped | 1 medium onion |
| Tomato, finely chopped | 1 medium tomato |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Fresh coriander (Dhania) leaves, finely chopped | 4 sprigs (for garnish) |
| Lemon juice | 1/2 tablespoon |
| Oil | 2 teaspoons |
| Salt | To taste |
For the Sagu Masala Paste:
| Ingredient | Quantity |
|---|---|
| Fresh coconut | 1/2 cup |
| Roasted gram dal (Pottukadalai) | 2 tablespoons |
| Garlic cloves | 5 cloves |
| Green chillies | 2 whole |
| Poppy seeds | 2 teaspoons |
| Coriander (Dhania) seeds | 1 tablespoon |
| Cinnamon stick (Dalchini) | 1 small stick |
| Cardamom (Elaichi) pods/seeds | 1 pod |
| Cloves (Laung) | 2 cloves |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4-5
Instructions
-
Cook the Avarekalu and Potato:
Start by washing the Avarekalu (Hyacinth Beans) thoroughly and pressure cook them along with the diced potatoes and 1 cup of water. Add a pinch of salt, and cook for about 2-3 whistles, then set aside. Allow the pressure to release naturally. This step ensures that both the beans and potatoes are tender and ready for the sagu. -
Prepare the Sagu Masala Paste:
To make the aromatic sagu masala, add the roasted gram dal (pottukadalai), garlic cloves, green chillies, poppy seeds, coriander seeds, cinnamon stick, cardamom pods, and cloves into a mixer grinder. Add 1/4 cup of water and blend these ingredients into a smooth paste. The combination of these spices and roasted dal gives the sagu its signature flavor and texture. -
Temper the Spices:
Heat oil in a pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Next, add the curry leaves and sauté for a few seconds until fragrant. -
Sauté the Onions and Tomatoes:
Add the finely chopped onions to the pan and sauté until they turn translucent, about 3-4 minutes. Then, add the chopped tomatoes and cook them until they become soft and mushy. This forms the base of your curry. -
Cook the Masala:
Add the freshly ground sagu masala paste to the pan and sauté for 2-3 minutes until the raw smell of the spices disappears. Stir occasionally to ensure the masala cooks evenly and releases its rich aroma. -
Combine the Avarekalu and Potato:
Add the cooked Avarekalu and potato cubes to the pan. Stir well to mix the vegetables with the masala. Season with salt to taste. -
Simmer the Curry:
Pour in 2 cups of water, stirring to combine everything. Let the curry simmer over medium heat for about 10 minutes, allowing the flavors to meld and the curry to thicken to a desirable consistency. The sagu should have a slightly thick, gravy-like texture. -
Final Touches:
Turn off the heat. Squeeze in the juice of half a lemon for a tangy finish and garnish with freshly chopped coriander leaves. Stir everything well to incorporate the lemon juice and herbs into the sagu.
Serving Suggestions
Serve your Karnataka-style Avarekalu Sagu hot with Malabar Parotta or Puris for a truly authentic South Indian experience. The soft, flaky texture of the parottas or the puffed puris perfectly complements the rich, aromatic sagu. You can also enjoy this dish with steamed rice or chapati for a wholesome meal.
Tips and Variations:
- For a Spicier Version: You can increase the number of green chillies or add a pinch of red chilli powder to the masala paste.
- Make it Vegan: The recipe is already vegan, but if you prefer a non-dairy alternative, you can skip the fresh coconut or replace it with a tablespoon of coconut milk for a smoother texture.
- Add Vegetables: To enhance the nutrition and flavor, you can add other vegetables like carrots or peas to the sagu. These additions will blend well with the beans and potatoes, making the dish even more hearty.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 200 kcal |
| Protein | 6g |
| Carbohydrates | 35g |
| Fiber | 7g |
| Fat | 5g |
| Sodium | 150mg |
| Vitamin C | 15% of the daily value |
| Iron | 10% of the daily value |
Enjoy this delicious Karnataka-style Avarekalu Sagu as a wholesome, comforting meal that brings the essence of South Indian home cooking straight to your table!
