"Sabbsige Avarekalu Baath". This is perfect for brunch! It taste like pulao which is enhance by the avarekalu flavor.
Prep Time : 10 Mins
Cook Time : 15 Mins
Ingredients
- Dill leaves / Sabbsige soppu - 2 cups
- Lilva beans / Avarekalu - 1 cup
- Onions / Eerulli - 1
- Lime / Nimbehanina rasa - 2 tsp
- Salt to taste
- Oil - 4 tbsp
- Jeera seeds - 1/2 tsp
Masala :
- Coconut / Thenginaturi - 1/4 cup
- Green chillies / Hasimensinakayi - 3 athva 4 (adjust as per taste)
- Ginger / Hasishunti - a medium piece
- Chakke-Lavanga & Marat mojju - all small pieces (each 2 count)
- Coriander leaves / Kothambri soppu - few leaves
Method for Grinding :
- In a mixer all add all the masala ingredients and grind into smooth paste use little water
- Cook the basmati rice in a rice cooker and keep aside let it cool completely
- Cook chopped sabbasige soppu in a pot add little water and cook avarekalu in a cooker
- Drain the water and keep aside
- In a large wok / banale add oil then add jeera allow to splutter, Add onions fry till translucent
- Then add grinded masala slowly
- Add salt and cook on low flame for few mins
- Add avarekalu and sabbasige mix well
- Sprinkle salt if required and serve hot with raita/mosaru bajji
