Wednesday, January 4, 2012

Avarekalu Sagu


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


  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.


Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!