Tuesday, 13 August 2013

"Avarekai Sagoo" or Hyacinth Beans curry - A Karnataka delicacy

"Poori and Avarekai Sagoo" is a delicacy in Namma Bengaluru and its something you should eat here in the monsoons.
Hot puffed puris and sagoo is the ultimate meal you could ask for here. 
Infact the combinataion "Menthye Dosa (Fenugreek pancakes) and Avarekai Sagoo" is another famous delicacy in this region.
"Avarekai" is Hyacinth beans and available in Bengaluru and surrounding areas mostly during monsoons.
"Sagoo" is a non spicy tomato and onion based curry which is again a popular dish in this region.

Serves 4
Avarekai or Hyacinth beans - 200 gms
Tomato - 1 - chopped
Coconut - grated - 1 handful
Dry red chilly - 2
Coriander seeds - 2 tbsp
Chana dal -  1 tbsp
Cinnamon - 1 inch piece
Cloves - 2
Poppy seeds - 1/2 tsp
Tamarind - 1 small piece
Onion - 1/2 + 1/2 - chopped
Green chilly - 1
Garlic cloves - 1
Coriander leaves - 1 tbsp

Take a shallow pan, dry roast the dry red chilly, coriander seeds, chana dal, cinnamon, cloves, poppy seeds till they give out nice aroma, around 3-5 minutes.
Allow to cool.
Meanwhile, wash the Avarekai well, put it in a large vessel, add twice the amount of water and the chopped tomatoes and boil in a cooker till 1st whistle of the cooker.
Simmer for 5 mins after 1st whistle and switch of the gas.
Now wet grind the coconut, tamarind and all the roasted ingredients along with 1/2 cup water.
When it is 75% smooth then add in 1/2 the onion, green chilly, garlic and coriander leaves and grind to a 90% smooth paste. This is the normally the consistency of the sagoo.
Now add this paste/masala to the boiled Avarekai and tomatoes and bring to a boil.
Season with the remaining chopped onions fried in ghee/oil.
Serve hot with Pooris.

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