AvarekaaLu saagu/ Hyacinth beans saagu

Growing up my mother never made anything from avarekaaLu. Probably that’s why I always liked eating anything made with avarekaaLu. AvarekaaLu mixture is my all time favorite. One day I’ll learn how to make it! 

This versatile saagu makes for a healthy side dish for dose, chapathi, poori or rice. I used dry avarekaaLu and soaked it overnight. You can also use frozen or even fresh, if available. Healthy, tasty and easy. 

Do try! 

Ingredients

Avarekaalu

Potato - 2 medium

Onion - 1 medium 

Tomato - 1 

Coriander leaves

Lemon

Salt

To grind

Dalia/ kadlepappu - 2 tbsp

Grated coconut - 2 tbsp

Cumin - 1/2 tsp

Cloves - 4

Cinnamon - 1 inch

Poppy seeds - 1 tsp

Onion - 1/2 

Garlic - 3

Green chili - 5

Tadka

Mustard seeds

Urad dal 

Curry leaves 

Turmeric

Red chili

Method

Soak dry avarekaaLu in enough water overnight. Make tadka in a deep pan. Add turmeric. Add onion + salt, sauté till translucent. Add soaked beans + chopped potato + chopped tomato. Cover and cook with little water for 1 whistle. 

Grind ‘to-grind’ ingredients and add this to the cooked beans. Adjust water and salt. Mix and let it boil. Saagu thickens as it boils. Add coriander leaves and lemon juice. 

Recipe Source - “http://www.smithakalluraya.com/avarekalu-sagu-field-beans-curry-surti-lilva-gravy-recipe/”

Notes -

• I added cilantro and curry leaf for grinding itself.
• Saagu really thickened after cooling down as seen in the above pic. Next time I would add lot more water. 
• Tip from blogger - you can add pudina while grinding too.