Prep time : 20 mins. Cooking time : 10 mins. Serves : 2
- Fresh & prepared Avarekaayi (deseeded from the pod) - 2 cups
- Salt - to taste
- Turmeric - a dash
Masala to grind:
- Coriander seeds - 2 TBSP
- Red chillies - 2 or 3 (use Kashmiri Variety)
- Jeera / Cumin - 1/2 TBSP
- Fresh grated coconut - 1/4 cup
- Methi / fenugreek seeds - a dash
- Green coriander - few sprigs
- Raw rice - 1 tsp
- Channa dal - 1/2 TBSP
- Ghee - 1 TBSP
- Mustard seeds - 1 tsp
- Curry leaves - few
- Asafoetida - a generous pinch
|pic source : The Hindu|
1) Bring 4 cups of water to a rolling boil in a deep vessel. Add the deseeded flatbeans and a dash of salt and cook covered for 20 mins (or till almost done). Alternatively you can pressure cook with 1 cup of water and a dash of turmeric for 2 whistles and 1 whistle on low sim. Retain the boiled water.
2) Fry the coriander seeds, jeera, channa dal, raw rice. red chillies one after another in 1 tsp of oil. Cool, grind with coconut to a thick paste. Mom's tip : for extra flavour, add 2 tbsp of boiled avarekayi for extra flavour.
3) In a pan, heat the water in which the beans were boiled. Add the ground masala, salt and more water for required consistency. Bring to a boil for 5 - 8 mins.
4) Prepare tempering and add to the sambhar. Serve hot with rice or ragi mudde for a complete Kannada experience.