Cuisine: Karnataka state of India
Ingredients:
Avarekalu – 3 cups
Fresh shredded coconut – ½ coconut
Onion (chopped) – 3 big
Green chilli (chopped) – 6
Tomato (chopped) – 3
Ginger (peeled & chopped) – 1 1/2 inches
Garlic cloves – 20
Salt – as required
Coriander seed powder – 1 teaspoon
Red chili powder - 1/2 teaspoon
Cinnamon – 2 inch piece
Cloves – 3
Green cardamom – 1
Coconut oil – 4 tablespoons
Coriander leaves – 3 tablespoons
Method:
Heat 2 tablespoons of coconut oil in a kadai / pan and add ginger, garlic cloves, cinnamon, cloves, green cardamom, chopped onion and chopped green chilli. Fry until the onion is slightly brown. Once the mixture has cooled, grind them along with shredded coconut and some water into a fine paste. Grind tomato separately into a puree. Heat 2 tablespoons of coconut oil in a pressure cooker and add the ground masala. Saute for 2 minutes and add avarekalu. Fry for a minute and add tomato puree, salt, red chili powder and coriander seed powder. Check the consistency and add some water. Mix well and pressure cook for 3 whistles. Once the pressure releases, open the lid and let the Saaru boil for 10 - 15 minutes without the lid. Sprinkle chopped coriander leaves and serve hot along with Ragi Mudde or Rice.
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