Avarekalu Sagu Recipe

Cooking Directions

• STEP 1.Soak the avarekalu in water for a few hours or overnight.
• STEP 2.Pressure cook the soaked avarekalu until they are soft and tender.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Saute until they splutter.
• STEP 4.Add chopped onions and saute until they turn golden brown.
• STEP 5.Add ginger-garlic paste and saute for a minute.
• STEP 6.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 7.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 8.Add the cooked avarekalu along with the water and mix everything together.
• STEP 9.Add coconut milk and simmer the curry for a few minutes until it thickens.
• STEP 10.Garnish with chopped coriander leaves and serve hot with dosa, idli, or rice.

Cooking Tips

• You can add vegetables like carrots, peas, or potatoes to make the curry more nutritious.
• If you don't have avarekalu, you can substitute it with other beans like chickpeas or kidney beans.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a creamier texture, you can blend a portion of the cooked avarekalu and add it back to the curry.

Storage and Serving

• Avarekalu Sagu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Avarekalu Sagu with dosa, idli, or rice for a delicious and filling meal.