Avarekalu Sagu / Mochai Kurma Recipe – Side dish for Poori,Chapathi

• Avarekalu / Hyacinth beans – 1 cup
• Big onion – 1 no
• Tomato – 1 no
• Potato – 1 no
• Mint + coriander leaves – 1 tbsp
• Sugar – a pinch
• Water & salt – as needed

To grind

• Grated coconut – 1/4 cup
• Khus khus – 1 tsp ( optional)
• Big onion – 1/2 no 
• Garlic cloves – 4 nos ( small)
• Dhania/coriander seeds – 1 tsp
• Green chillies – 3-4 nos
• Cardamom – 1 no
• Cloves – 3 nos
• Cinnamon – 2 inch piece
• Dalia/Pottukadalai/fried gram dal – 1/2 tbsp

To temper

• Cooking oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Curry leaves – few

• Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste.

• Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy.

• Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi.

Enjoy !

• Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too.
• Add 1/4 tsp of garam masala powder at the end for more flavor.
• Adding mint+coriander leaves is optional.
• Sprinkle some lemon juice at the end if needed