November 24, 2011

Avarekaalu Saaru | Flatbeans Sambhar | Anapakaya Pulusu

Winter Season and Avarekaayi - a yummy combination. For those from Karnataka, this beans needs no introduction : its available in plenty throughout the winter months. and is very much sought after through the year.. Upma, Akki Rotti, Saaru, Kootu, Nippattu, Hithakidha Avare - all made of Avarekaayi - these dishes are a Kannada cuisine connoisuer's delight. It is called Mochai in Tamil, papdi liva in Hindi, anapakaya in Telugu (esp in the Rayalaseema region). Also going by the name of hyacinth bean, I do wish I have more access to this bean this season as Winter is almost upon us, and this Avarekaayi Saaru is one of my heirloom recipes and mom is expert in making this. This can be had either with hot steamed rice or with Ragi Sankati (Mudde in Kannada). But whatever you do, don't forget to add ghee - it takes the taste of this simply fabulous sambhar to greater heights.. Am sending this to BM Day 2 - Winter Foods, Winter Carnival by Radhika, MLLA # 40 & Sreevalli's No onion No garlic event and Kavi's HCC Lunch event.  This sambhar can be made with or wthout onions-garlic too, which I have done so. Check out my fellow marathoners here



Prep time : 20 mins. Cooking time : 10 mins. Serves : 2
Ingredients:

  • 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

Tempering:

  • Ghee - 1 TBSP
  • Mustard seeds - 1 tsp
  • Curry leaves - few 
  • Asafoetida - a generous pinch
pic source : The Hindu
Method:
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.

27 Foodie Comments:

Kavi on November 24, 2011 said...

wow! tasty picture! :D
Do link it to my Ongoing event: Healthy Lunch Challenge if possible!
Kavi | Edible Entertainment

Chandrani on November 24, 2011 said...

Very healthy and yummy sambar..

simply.food on November 24, 2011 said...

Looks spicy and delicious.

sushma on November 24, 2011 said...

Looks delicious...

Prathibha on November 24, 2011 said...

love this..waiting for them to arrive here...

Kaveri on November 24, 2011 said...

That looks super delicious

Herbs & Flowers: Spring Onions

Radhika on November 24, 2011 said...

Love to have it with hot rice and ghee drizzled over it.

Priya on November 24, 2011 said...

YUm yum,serve me with rice and papads,i never say no to this comforting sambar..

vidhas on November 24, 2011 said...

yummy avarakai sambhar, love to have it. inviting picture.

Archana on November 24, 2011 said...

yummy avrekalu saaru.

Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.

Archana on November 24, 2011 said...

yummy avrekalu saaru.

Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.

Kadhyaa on November 24, 2011 said...

kalyani looks so great and yummy..

Kurryleaves on November 24, 2011 said...

interesting recipe....looks delicous

The Pumpkin Farm on November 24, 2011 said...

i think you are talking about the surti papadi, lovely dish

Aarthi on November 24, 2011 said...

Delicious..You have made it perfectly

Aarthi
http://yummytummy-aarthi.blogspot.com/

vaishali sabnani on November 24, 2011 said...

Kalyani...never knew we could add beans to sambar...is this vaal dana..looks like that...I would'nt know the S Indian name......and the ghee in it is truly inviting!!

Nalini's Kitchen on November 25, 2011 said...

Delicious and yummy sambhar.

Cool Lassi(e) on November 25, 2011 said...

That looks like a filling kuzhambhu/rice option! I have a weakness for that beans!

Kalyani on November 25, 2011 said...

@Vaishali, @ Pradnya - yes, thats Vaal also known as Paavta in Marathi.

Suma Gandlur on November 25, 2011 said...

That's a tempting one. :)

PJ on November 25, 2011 said...

Looks delicious. Pity I don't get it here...

Vardhini on November 25, 2011 said...

Yummy sambar Kalyani.


Vardhini
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Srivalli on November 25, 2011 said...

That's a nice one..I know come dec and we will be serving all meals with these winter lentils..:)

Gayathri Kumar on November 25, 2011 said...

Delicious and inviting sambar...

veena krishnakumar on November 25, 2011 said...

enakku venum!!!!!!!

Simona on December 01, 2011 said...

I like the name hyacinth bean! And I like what I see in the photos. Thank you so much for your contribution to MLLA.

rajani on December 03, 2011 said...

Very nice one

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