|Ready to Serve Avarekalu Saagu|
Avarekaalu Saagu or Curry is a spicy gravy dish. Avarekai (field beans) is available plenty, during winter months and people do make use these beans in cooking. There are varieties of food preparation using Avarekai.Avarekalu uppittu, huli , dosa, saaru, usali, idli , many rice items with Avarekai. So the list goes up with many items.
Lets see some benefits of having Avarekalu in our diet.
Field beans contain Vitamin A, Vitamin B and C. Field beans are highly nutritious and supply vital nutrients to our body. They contain high fiber and regulates cholesterol level and help in proper functioning of our digestive system. They are rich source of iron which is helping in building of hemoglobin.Avarekalu Saagu goes well with chapatis, parotas, roti, dosa, idly and plain and masala rice.
There is no onion or garlic added in this recipe and we can prepare Avarekalu Saagu for any special days.
Things needed :
Avarekalu : 2 cups
Green chilly : 2 to 3
Tamarind : 1 marble size
Coconut : 2 Table spoons
Almonds : 10
Cloves : 3 to 4
Pepper pods : 6 to 8
Cinnamon : 2 small pieces.
Ginger : an inch.
Coriander seeds : 1 Table spoon
Jeera : 1 Tea spoon
Gasagase (Poppy Seeds) 1 Table spoon
Oil : 2 Table spoons
Coriander leaves : 2 Table spoons.
Salt : required
Method :1. Remove the pods from Averekai and wash it . Pressure cook for 8 to 10 minutes. Leave it for cooling.
3. Now grind all the ingredients, like coconut, cloves, cinnamon, ginger, pepper pods, poppy seeds (raw), coriander seeds, 1/2 a spoon of jeera, coriander leaves and tamarind using little water. (till paste).
5. Stir for 2 to 3 minutes. Add cooked Avarekai and salt. Mix it well and boil for 2 to 3 minutes.
8. We had Avarekai Saagu with Methi Parota.
If you feel the spices are more you can reduce it. Adding more or less chilly is optional. Using onions and garlic is also an optional.
You can add more water and make it little more liquid. You can add a table spoon of butter just before you shift the curry.
Time : 30 minutes
Serves : 4 to 5.