It’s the Avarekalu Saaru, a winter special, mild coconut-based gravy prepared with field beans/hyacinth beans. Here is my no onion – no garlic version of the Averakalu Saaru
Hyacinth Beans Curry
Ingredients
Avarekalu 1 Cup
Jeera 1Tsp
Red chilli ( Byadagi 3)
Red Chlli (Guntur 4)
Pepper 1tsp
Coriander Seeds 2 tsp
Methi seeds 1/2 tsp
Fresh Coconut 1 cup
Ghee 1 tsp
Salt
Jaggery
Tamarind juice 1 tsp
Method
Cook Hyacinth Beans with salt, drain water and keep aside
Store water for further use
In a pan fry coriander seeds, jeera, pepper, red chilies and methi
In a jar add cooker beans, coconut and fried masala and make paste
In a cooking vessel add masala paste to water add lil salt, tamrind juice, jaggery, curry leaves and boil it for 3-4 min
Now in small ladle add ghee, once hot add jeera and Asfetoda and add this seasoning to curry
Switch off the stove add lil fresh coriander
Serve with hot rice and ghee
Goes well with Ragi Mudde
Comments
Post a Comment