04 January 2020


Avarekalu / Mochai are in season, i buy them in bulk, peel and freeze them. Made a simple curry with it, not a traditional saaru one but a version which would suit us. Traditionally lots of dry spices and poppy seeds are ground and added to this saaru. Served the sarru with bajra + dill leaves akki roti and coconut chutney. This was our brunch a week ago on a holiday.

What you need for Avarekalu Saaru / Curry:
1/2 cup - Coconut
4 - Shallots
2 pods - garlic
1 tsp - Red chilli powder
1 tsp - Tamarind paste

Grind above ingredients with little water to smooth paste.

1 cup - Avarekalu
1 tsp - Salt
1 tbsp - Ghee / Oil
1/2 tsp - Mustard seeds
Fat pinch hing
Curry leaves

How to make:
Cook avarekalu and keep aside. Heat a pan add the masala, 2 cups water, salt mix and bring to good boil.

Add cooked avarekalu, add more water depending on how thick you need it boil for another minute and switch off heat.

Heat ghee / oil in a small pan splutter mustard seeds, curry leaves, hing and pour over the curry.

Serve it how with bajra dill roti.

1 comment:

  1. I would love this without the garlic!Looks enticing!