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.. this sambhar can be made with or without onions-garlic too, which I have done so.
Updating this post for Foodies_Redoing Old Posts#20 where we revisit / revamp old posts with new pics / recipe updates etc.
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pic source : The Hindu |
Ingredients:
- Fresh Avarekaayi (deseeded from the pod) - 2 cups
- Salt - to taste
- Turmeric - a dash
- 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 (sub with oil for a vegan version)
- Mustard seeds - 1 tsp
- Curry leaves - few
- Asafoetida - a generous pinch (skip for GF)
PIN FOR LATER
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. 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 to this paste for extra flavour.
3) In a pan, heat the water in which the beans were boiled. Add the ground masala, cooked avarekaalu, 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.
wow! tasty picture! :D
ReplyDeleteDo link it to my Ongoing event: Healthy Lunch Challenge if possible!
Kavi | Edible Entertainment
Very healthy and yummy sambar..
ReplyDeleteLooks spicy and delicious.
ReplyDeleteLooks delicious...
ReplyDeletelove this..waiting for them to arrive here...
ReplyDeleteThat looks super delicious
ReplyDeleteHerbs & Flowers: Spring Onions
Love to have it with hot rice and ghee drizzled over it.
ReplyDeleteYUm yum,serve me with rice and papads,i never say no to this comforting sambar..
ReplyDeleteyummy avarakai sambhar, love to have it. inviting picture.
ReplyDeleteyummy avrekalu saaru.
ReplyDeleteHosting 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.
yummy avrekalu saaru.
ReplyDeleteHosting 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.
kalyani looks so great and yummy..
ReplyDeleteinteresting recipe....looks delicous
ReplyDeletei think you are talking about the surti papadi, lovely dish
ReplyDeleteDelicious..You have made it perfectly
ReplyDeleteAarthi
http://yummytummy-aarthi.blogspot.com/
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!!
ReplyDeleteDelicious and yummy sambhar.
ReplyDeleteThat looks like a filling kuzhambhu/rice option! I have a weakness for that beans!
ReplyDelete@Vaishali, @ Pradnya - yes, thats Vaal also known as Paavta in Marathi.
ReplyDeleteThat's a tempting one. :)
ReplyDeleteLooks delicious. Pity I don't get it here...
ReplyDeleteYummy sambar Kalyani.
ReplyDeleteVardhini
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That's a nice one..I know come dec and we will be serving all meals with these winter lentils..:)
ReplyDeleteDelicious and inviting sambar...
ReplyDeleteenakku venum!!!!!!!
ReplyDeleteI like the name hyacinth bean! And I like what I see in the photos. Thank you so much for your contribution to MLLA.
ReplyDeleteVery nice one
ReplyDeleteThis looks like a tasty food, I have somehow never made this rasam. Hope to try this soon.
ReplyDeletedo try Jayashree ! its a very delicious saaru !
DeleteWe call these beans papdi in Gujarati and use it to make dal dhokli or even a sabji with brinjal. Now I have another recipe to try out using the beans.. your delicious looking Saaru.
ReplyDeleteoh this is used to add to dal dhokli.. ? wow.. yes mayuri do try this - am sure you would like it
DeleteI have always used this in dry vegetable form never a curry or a sambar. This looks interesting, would love to try with some hot piping rice
ReplyDeleteyes Renu - it tastes amazing with Hot rice and ghee :)
DeleteWhat a lovely recipe. i have had so many different recipes with avarekalu, but usually make only a avarekalu masala. Now so glad i have a lovely one to add to that list.
ReplyDelete