Preparation time: 20 min
Cooking time: 30 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

1. 1 cup avarekalu
2. 1 big onion
3. 1 tomato
4. 1/4 tsp turmeric powder (optional)
5. 4 tsp cooking oil / Ghee
6. 1/4 tsp mustard seeds
7. 1/2 tsp urad dal
8. 4 - 5 curry leaves
9. Salt as per your taste

Ingredients for grinding:

1. 1/2 cup grated coconut
2. 1cm length ginger
3. 3 cloves garlic
4. 1 tsp coriander seeds
5. 1/2 tsp cumin seeds
6. 2 tbsp roasted gram / hurigadale / putani
7. 1 tsp poppy seeds / gasagase
8. 1 - 2 green chili
9. 1/2 finger length cinnamon
10. 4-5 cloves
11. 1 cardamom
12. 2 tbsp coriander leaves (optional)

Instructions for making avarekalu sagu or avarekalu curry:

1. Peel and collect a cup of fresh avarekalu and transfer it into a pressure cooker. Next add in required water, little salt and turmeric powder. Close the lid and pressure cook until avarekalu is very soft. I cooked it by making 4 whistles.
2. Take all the ingredients listed under "for grinding" as per the measurement.
3. Transfer all the above ingredients along with coconut into a mixe jar or blender. And make a fine paste using required water. Set it aside.
4. Take 4 tsp of oil in a wok or frying pan and heat it. Now prepare tempering using mustard seeds and urad dal.
5. Add in turmeric powder, asafoetida and curry leaves.
6. Add in chopped onions and fry until soft.
7. Add in chopped tomatoes and fry until tomatoes are soft.
8. Add in ground spices (or masala) and little water. Give a quick mix.
9. Next add in cooked avarekalu along with the water.
10. Add in required water, salt and mix well.
11. Bring it to boil and cook for 5 minutes under low flame.
12. Add in finely chopped coriander leaves and switch off the stove. Serve it with chapathi or poori or dose.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.