Karnataka Style Avarekalu Sagu Recipe – Hyacinth Beans/Mochai Kurma
Introduction
Karnataka, a vibrant state in Southern India, is home to a myriad of traditional and flavorful dishes, and one of the most cherished recipes from this region is the Avarekalu Sagu. This flavorful dish, also known as Hyacinth Beans or Mochai Kurma, is made using the humble Avarekalu (or Lilva Beans), along with potatoes, aromatic spices, and a freshly ground masala paste. Perfect for lunch or dinner, this dish is often served with hot Malabar Parotta, chapati, or puri. The creamy consistency, the richness from fresh coconut, and the delicate flavor of the masala make this recipe an absolute delight for those who enjoy traditional South Indian cuisine.
Ingredients for Karnataka Style Avarekalu Sagu
| Ingredient | Quantity |
|---|---|
| Avarekalu (Hyacinth Beans) | 2 cups |
| Potato (Aloo) | 1, cut into cubes |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Fresh Coriander Leaves | 4 sprigs, finely chopped |
| Lemon Juice | 1/2 tablespoon |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
| Fresh Coconut | 1/2 cup |
| Roasted Gram Dal (Pottukadalai) | 2 tablespoons |
| Garlic | 5 cloves |
| Green Chilies | 2, chopped |
| Poppy Seeds | 2 teaspoons |
| Coriander Seeds | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1 small piece |
| Cardamom Pods (Elaichi) | 1 pod |
| Cloves (Laung) | 2 whole |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 7 g |
| Carbohydrates | 30 g |
| Fat | 6 g |
| Fiber | 6 g |
| Sodium | 200 mg |
| Potassium | 650 mg |
| Vitamin A | 120 IU |
| Vitamin C | 15 mg |
| Calcium | 40 mg |
| Iron | 2 mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
Instructions to Make Karnataka Style Avarekalu Sagu
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Cook the Avarekalu and Potato:
To start preparing the Avarekalu Sagu, wash the hyacinth beans (Avarekalu) thoroughly. Pressure cook the Avarekalu and potato cubes together with 1 cup of water and a pinch of salt for about 2 to 3 whistles. Once done, allow the pressure to release naturally. -
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Prepare the Sagu Masala Paste:
While the beans and potatoes are cooking, prepare the flavorful masala. In a mixer grinder, combine the roasted gram dal (pottukadalai), garlic cloves, green chilies, poppy seeds, coriander seeds, cinnamon stick, cardamom pods, and cloves. Add about 1/4 cup of water and blend to form a smooth and aromatic masala paste. -
Tempering the Spices:
Heat the sunflower oil in a large pan or wok over medium heat. Once hot, add the mustard seeds and allow them to splutter. Then, add the curry leaves and sauté for a few seconds until they release their fragrance. -
Sauté the Onions and Tomatoes:
Add the finely chopped onions to the pan and sauté them until they turn translucent and soft. Then, add the chopped tomatoes and cook them until they become soft and mushy, which will take about 3-4 minutes. -
Add the Masala Paste:
Now, add the prepared masala paste to the pan. Stir well and sauté it for about 2-3 minutes over medium heat, allowing the raw smell of the spices to cook off. -
Combine the Cooked Beans and Potatoes:
Add the cooked Avarekalu and potato cubes to the pan. Stir well to combine all the ingredients. Season with salt to taste and add 2 cups of water to bring the mixture to a simmer. -
Simmer and Thicken the Sagu:
Allow the Avarekalu Sagu to simmer on low heat for about 10 minutes, stirring occasionally. The dish should come together into a thick, flavorful consistency. If you prefer a thinner consistency, you can add more water and adjust accordingly. -
Finish with Lemon Juice and Garnish:
Once the sagu has thickened to your liking, turn off the heat. Squeeze in the juice of half a lemon and stir to combine. Garnish with freshly chopped coriander leaves for a burst of color and freshness. -
Serve and Enjoy:
Serve this delicious and aromatic Karnataka Style Avarekalu Sagu hot with fluffy Malabar Parotta, crispy puris, or chapati. This dish also pairs wonderfully with rice for a wholesome, comforting meal.
Cooking Tips:
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Freshness of Avarekalu: If you’re using fresh Avarekalu, make sure to soak them overnight and cook them properly for a tender texture. You can also use frozen Avarekalu if fresh ones are unavailable.
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Spice Level: Adjust the amount of green chilies according to your preferred spice level. You can also add a pinch of red chili powder for an extra kick.
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Consistency of Sagu: The consistency of this sagu is usually thick, but if you prefer it a little runnier, you can always add more water as it simmers. It’s meant to be a semi-dry curry.
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Serving Suggestions: Avarekalu Sagu is best enjoyed with Malabar Parotta, but it also pairs beautifully with chapati, puri, or even steamed rice. Add a side of pickle or raita for extra flavor.
Conclusion
Karnataka Style Avarekalu Sagu is a flavorful and nutritious dish that brings together the richness of hyacinth beans, potatoes, and a blend of aromatic spices. The freshly ground masala paste adds depth and complexity to the dish, making it a perfect choice for a hearty lunch or dinner. Whether served with soft parottas or fluffy puris, this dish offers a delightful taste of South Indian comfort food that will surely be enjoyed by everyone at the table.
Keywords:
Karnataka Avarekalu Sagu, Hyacinth Beans Recipe, Mochai Kurma, Sagu Masala, Indian Vegetarian Lunch, South Indian Curry, Avarekalu, Traditional Indian Dishes, Hyacinth Beans Curry
