Avaregalu ( Fresh Field Beans, Mochai ) Kuruma

Avaregalu Kuruma


Avaregalu in Kannada is Fresh Field beans. In Tamil we call it Mochai. Now is the season for fresh Avaregalu. This is a Karnataka Special. I learnt the recipe from my friend Priya Rao. Goes well with appam, dosa, plain rice and chappathi. The recipe for you.


Avaregalu – 2 cups ( boiled)

Onion – 1 ( finely chopped)

Salt to taste

Jaggery –  1 teaspoon

Roast in oil till golden and grind to a fine paste

Chopped small onion – 1 cup

Chopped tomatoes – 1 and 1/4 cups

Chopped green chilli – 2

Chopped garlic – 4 flakes

Chopped ginger – 1 tablespoon

Grated coconut – 1 cup

Roasted gram ( Pottu kadalai ) – 1 teaspoon

Poppy seeds – 1 teaspoon

Kashmiri chilli powder – 1 teaspoon

Turmericpowder – 1/4 teaspoon

Oil – 1 tablespoon

Fry all the above mentioned ingredients in oil and grind to  a fine paste with water.

To Season

Oil – 2 tablespoons

Ghee – 1 tablespoon

Cloves – 4

Cardamom – 3

Cinnamon – 1 small piece

To  Garnish

Finely chopped green coriander leaves – little


Heat a pan. Season all the seasoning ingredients. Fry the chopped onion on medium flame till golden. Add the ground paste and fry for 5 minutes on sim flame. Add salt to taste and jaggery. Add the boiled Avaregalu and 1/2 cup of water and cook on sim flame for 5 minutes. Mix well, garnish and serve hot with appam.

Chef’s Tips

1) Can add  2 pinches of aniseeds( saunf ) while grinding the masala paste as an option.

2) The Kuruma has to be little thick.




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