Karnataka Style Avarekalu Sagu Recipe-Hyacinth Beans/ Mochai Kurma

Step 1: 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

Step 2: Allow the pressure to release naturally

Step 3: The next step is to make the sagu masala

Step 4: Into the mixer grinder, add the Roasted chana dal, garlic, green chillies, poppy seeds, coriander seeds, cinnamon stick, cardamom pods and cloves

Step 5: Add 1/4 cup of water and blend to make a smooth sagu masala paste

Step 6: Heat oil in a pan over medium heat, add the mustard seeds and let it splutter

Step 7: Add the curry leaves and saute for a few seconds

Step 8: Add the chopped onion and saute until it turns translucent

Step 9: Add the tomatoes and cook until it turns soft and mushy

Step 10: Now, add the ground sagu masala paste, saute till the raw smell goes away

Step 11: This will take about 2 to 3 minutes over medium heat

Step 12: Add the cooked hyacinth beans/ Avarekalu and potato, season with salt, add 2 cups of water, mix well

Step 13: Let the Avarekalu Sagu simmer for 10 minutes, so it all comes together as a thick sagu consistency

Step 14: Turn off the heat, squeeze the juice of half a lemon and garnish with coriander leaves and stir

Step 15: 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