Ingredients: cups Avarekalu / Lilva Beans, Potato (Aloo) - cut into cubes, Onion - finely chopped, Tomato - finely chopped, teaspoon Mustard seeds, sprig Curry leaves, sprig Coriander (Dhania) Leaves - finely chopped for garnish, tablespoon Lemon juice, teaspoons Sunflower Oil, - to taste, cup Fresh coconut, tablespoons Roasted Gram Dal (Pottukadalai), cloves Garlic, Green Chillies, teaspoons Poppy seeds, tablespoon Coriander (Dhania) Seeds, Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Vegetarian diet
Instructions: To begin making Avarekalu Sagu Recipe, wash and pressure cook the hyacinth beans or avare and potato cubes with one cup water, salt for 2 to 3 whistles using a pressure cooker and keep aside. Allow the pressure to release naturally.The next step is to make the sagu masala. Into the mixer grinder, add the Roasted chana dal, garlic, green chillies, poppy seeds, coriander seeds, cinnamon stick, cardamom pods and cloves. Add 1/4 cup of water and blend to make a smooth sagu masala paste.Heat oil in a pan over medium heat, add the mustard seeds and let it splutter. Add the curry leaves and saute for a few seconds. Add the chopped onion and saute until it turns translucent.Add the tomatoes and cook until it turns soft and mushy.Now, add the ground sagu masala paste, saute till the raw smell goes away. This will take about 2 to 3 minutes over medium heat.Add the cooked hyacinth beans/ Avarekalu and potato, season with salt, add 2 cups of water, mix well. Let the Avarekalu Sagu simmer for 10 minutes, so it all comes together as a thick sagu consistency.Turn off the heat, squeeze the juice of half a lemon and garnish with coriander leaves and stir.Give this delicious Avarekalu Sagu Recipe a try and serve it along with hot Malabar Parotta or Puri Recipe - Learn to Make Soft Puffed Puris At Home for breakfast.