Gravy, Sambhar, Sides

Avarekaalu Saaru | Flatbeans Sambhar | Anapakaya Pulusu

Name: Avarekaalu Saaru | Flatbeans Sambhar | Anapakaya Pulusu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups Fresh Avarekaayi (deseeded from the pod); 1 tsp Salt (or to taste); ¼ tsp Turmeric; 2 TBSP Coriander seeds; 3 Kashmiri Red chillies; 2 Red Chillies (Spicy variety); ½ TBSP Jeera / Cumin; ¼ cup Freshly grated coconut; ¼ tsp Methi / fenugreek seeds; 1 tsp Green coriander; 1 tsp Raw rice; 1 TBSP Channa dal / Bengal Gram; 1 TBSP Ghee (sub with oil for a vegan version); 1 tsp Mustard seeds; 1 sprig Curry leaves; 1/4 tsp Asafoetida (a generous pinch, skip for GF)

November 24, 2011

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Avarekaalu Saaru is an aromatic sambhar made with hyacinth beans and freshly ground spices. Served with steamed rice or millet dumplings

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, Usli, 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).

Avarekaalu Saaru is an aromatic sambhar made with hyacinth beans and freshly ground spices. Served with steamed rice or millet dumplings

Other recipes which use Avarekaalu / Hyacinth beans

Chow Chow Mochai Kurma

Chayote Squash and hyacinth beans curry cooked in an aromatic spice base. This Gluten Free and Vegan Kurma is best served with Roti / Chapati/ Puri or Ghee Rice in South Indian Cuisine.

Check out this recipe

Kharabhath | Spicy Veg Upma from Karnataka

Kharabhath is a semolina based savory pudding made in Karnataka. It has vegetables added with a special spice mix. Eaten as breakfast or snack

Check out this recipe

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.

A traditional Karnataka style steamed finger millet dumpling. Served with sambhar or curry for a filling meal — Served with Ragi Mudde / Steamed Finger Millet Dumplings

Prep time : 20 mins. Cooking time : 10 mins. Serves : 3~4

Ingredients to make Avarekaalina Saaru:

2 cups Fresh Avarekaayi (deseeded from the pod)
1 tsp Salt (or to taste)
¼ tsp Turmeric
Masala to grind:
2 TBSP Coriander seeds
3 Kashmiri Red chillies
2 Red Chillies (Spicy variety)
½ TBSP Jeera / Cumin
¼ cup Freshly grated coconut
¼ tsp Methi / fenugreek seeds
1 tsp Green coriander
1 tsp Raw rice
1 TBSP Channa dal / Bengal Gram

Tempering:

1 TBSP Ghee (sub with oil for a vegan version)
1 tsp Mustard seeds
1 sprig Curry leaves – few
1/4 tsp Asafoetida(a generous pinch, skip for GF)

PIN FOR LATER

Method to make Avaarekalu Saaru:

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. I usually prefer pressure cooking the beans till tender but not mushy.
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. I never miss this step 🙂
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.
Prepare tempering and add to the sambhar. Serve hot with rice or ragi mudde for a complete Karnataka Cuisine experience.