A must try recipe for this season, hyacinth beans (AVREKALU in Kannada) is available in plenty.
Most of the people from Karnataka region must be aware of Mangalore Buns Bhaji. For making that bhaji you can replace the same recipe with White peas instead of Hyacinth Beans. This was my first try using hyacinth beans in this recipe, but it turned out very very delicious, so I thought of sharing it with you all too.
This is again my mother's @prabhabanare recipe 😍 which never fails. Thanks mummy ❤️🙏🤗
***You can serve this Sagu made using White peas or Avarekalu with Puri/ buns or chapati as well.😊
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Ingredients:
· Avrekalu/ Hyacinth beans – 250-300 gms
· Potatoes – 1 big (diced)
· Onion – 1 big (chop it into medium sized dice)
· Oil – 1 tbsp
· Onion – 1 medium (sliced)
· Garlic – 4-5 (cloves)
· Fennel seeds (Saunf) - ¾ tsp
· Poppy seeds – ¾ tsp
· Cardamom pods – 2
· Cloves – 2
· Cinnamon stick – 1 inch
· Coriander seeds – ¾ tbsp
· Dried red chilies (Bydagi) -3
· Grated coconut – ½ cup
· Tamarind – 2-3 pieces
· Turmeric powder – ¼ tsp
· Jaggery – 1 tsp
· Salt to taste
· Water to adjust the consistency
· Coriander leaves for garnishing
Method:
· Wash the peeled avrekalu/ hyacinth beans along with the diced potatoes.
· In a pressure cooker add the hyacinth beans/avrekalu, potatoes and diced onions. Add little water pressure cook on medium flame for 2 whistles. Turn off the flame and let the cooker depressurize naturally to open the lid.
· Take a small pan heat oil, add the sliced onions, garlic cloves, fry it well, now add the spices cinnamon sticks, green cardamom, cloves, poppy seeds, fennel seeds/ saunf and coriander seeds. Add the dried red chilies too. Fry and turn off the flame. Now add grated coconut, tamarind pieces and turmeric powder.
· Once the roasted ingredients cool, transfer everything in a mixer jar. Grind it to make a fine paste.
· Now slowly open the pressure cooker, add the grounded mixture, add water to adjust the consistency.
· Add salt and jaggery for balancing the flavor.
· Bring the sagu to a boil and cook for 4-5 minutes.
· Garnish with coriander leaves and turn off the flame.
· Serve this sagu very hot with Puri, Mangalore buns or chapati.