Avarekalu sagu recipe – How to make avarekalu curry recipe – Karnataka recipes

Avarekalu curry or sagu is delicious side dish for rotis and rice.  It also goes well with puris and dosas.  Avarekalu sagu is prepared with avarekalu also called as butter beans or hyacinth beans.  Avarekalu is a kannada term for butter beans.  It is called as mochai in Tamil and vaal or pavta in Marathi.  Avarekalu curry is a coconut based gravy made with avarekalu and spices and a very  popular dish in Karnataka.  As per the traditional recipe, the skin has to be removed from the beans after soaking them.  But I prefer to use the full beans without removing the skin.

Prep Time :  15 mins

Cook Time :  20 mins

Servings : 4 persons

Karnataka cuisine


Avarekalu/butter beans/pavta/mochai – 1 and 1/2 cups

Oil/ghee – 2 tablespoons

Curry leaves – 5

Turmeric powder – 1/4 teaspoon

Onion – 1 (small sized chopped finely)

Garam masala – 1/2 teaspoon (optional)

Salt to taste


Coriander seeds – 2 tablespoons

Cumin seeds – 1/2 teaspoon

Mustard seeds/rai – 1/4 teaspoon

Black pepper corns – 1/2 teaspoon

Red chillies – 4

Garlic cloves – 2 to 3 nos

Poppy seeds/khus khus – 1 teaspoon

Clove – 1

Cinnamon – 1/2 inch piece

Coriander leaves/Hara dhaniya – 2 tablespoons

Grated coconut – 1/2 cup

Tamarind – 1 small piece

Jaggery – 1 tablespoon

Onion – half (chopped roughly)

Oil – 1 teaspoon


Wash and soak the avarekalu with enough water overnight or for 6-7 hours.  Next day drain the water and add fresh water, little salt and turmeric powder.  Pressure cook for 4-5 whistles or until it becomes soft.

Heat 1 teaspoon of oil in a  pan on medium flame.  Add coriander seeds, cumin seeds, garlic cloves, red chillies, poppy seeds, peppercorns, clove, cinnamon, rai and coriander leaves.  Saute for a minute.  Then add chopped onion and fry for 2-3 minutes on a low flame.

Once cooled down, take the ingredients to a mixer. Add coconut, tamarind and coconut to it.  Grind them  to a smooth paste by adding little water. Keep it aside.

To the same pan, add 2 tablespoons of oil or ghee.  Add mustard seeds and allow it to splutter. Then add curry leaves and finely chopped onions.  Fry till the onions become translucent.  Then add the ground paste and mix well. Add little water and adjust the consistency.

Add the boiled avarekalu and mix everything well.  Add salt and garam masala.  Mix well.

Add jaggery and cook on a low flame for 4-5 minutes, till it reaches a medium consistency.  Switch off the flame.  Garnish with chopped coriander leaves.

Serve avarekalu sagu with rotis, puris, dosas or rice.


Adjust the gravy consistency by adding little water, as desired by you.

Ensure that the beans are not mushy.  They are just soft and cooked.

Add little red chilli powder, if you prefer more spicier.

Garam masala is totally optional.  You can skip adding the garam masala.  It tastes great both the ways.



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