Pakashastra

Pakashastra

Wednesday, January 4, 2012

Avarekalu Sagu



Ingredients:

Hyacinth Beans (Avarekalu) - 1/2 cup
Capsicum - 1, small sized
Onion - 1
Coconut shavings - 1/2 cup
Green Chillies - 4
Cumin Seeds - 1/2 tsp
Fried Gram (Putani Dal) - 1 tbsp
Poppy Seeds - 1 tbsp
Coriander Leaves, chopped - 1/4 cup
Turmeric Powder - 1/2 tsp
Salt to taste


For Seasoning:

Mustard Seeds - 1/2 tsp
Oil - 1/2 tsp


Method:

  1. Chop capsicum.
  2. Boil cowgram and capsicum pieces with little water and salt.
  3. Blend coconut, fried gram, poppy seeds, green chillies, onion, coriander leaves, turmeric powder and cumin seeds into a smooth paste adding little water.
  4. Add this blended paste to the boiled cowgram and capsicum.
  5. Add little water and let it boil for 2-3minutes.
  6. Heat oil in a wok, add mustard seeds.
  7. When mustard seeds start spluttering, add this to the cooked gravy.
  8. Serve hot with phulkas.

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