WebBring enough water in a vessel or pot with ½ tablespoon of salt. Add 1 ½ cups of Hitikida Avarekalu or Peeled Avarekalu and let it cook for about 15 minutes or until …
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WebInstructions. Grind the deskinned avarekalu, ginger, green chillies and cumin seeds into a little coarse paste with any water. Sprinkle a little water only if needed. Add …
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Add the cooked hyacinth beans/ Avarekalu and potato, season with salt, add 2 cups of water, mix well. Let the Avarekalu Sagu simmer for 10 minutes, so it all comes together as a thick sagu consistency. Turn off the heat, squeeze the juice of half a lemon and garnish with coriander leaves and stir.
To begin making the Karnataka Style Mixed Vegetable Sagu Recipe, begin by chopping all the vegetables and keeping it ready. Place the cut vegetables into the pressure cooker except the green peas. Add 1/4 cup of water and pressure cook for 3 to 4 whistles. After 3 to 4 whistles, turn off the heat and allow the pressure to release naturally.
In pressure cooker, cook the Avarekalu in some water for 4-5 whistles. Let the pressure drop before opening. In a pan, add a teaspoon of oil. Add dried red chillies and coriander seeds. Fry for thirty secs. Add roughly chopped onion, garlic pods, ginger and fry for 2-3 mins. Add roughly chopped coriander leaves. Fry until the leaves are wilted.
Grind the deskinned avarekalu, ginger, green chillies and cumin seeds into a little coarse paste with any water. Sprinkle a little water only if needed. Add salt, hing, chopped onion and coriander leaves to the ground beans and mix everything together well. Divide the batter into 15 round balls and flatten them to make a vada shape.