Avarekaalu Saaru | Flatbeans Sambhar | Anapakaya Pulusu
Avarekaalu Saaru is an aromatic sambhar made with hyacinth beans and freshly ground spices. Served with steamed rice or millet dumplings
Equipment
- Pressure Cooker
- Spice Grinder
- Pots and Pans
Ingredients
- 2 cups Fresh Avarekaayi deseeded from the pod
- 1 tsp Salt or to taste
- ¼ tsp Turmeric
For grinding spice paste
- 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
Tempering:
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 1/4 tsp Asafoetida a generous pinch, skip for GF
Instructions
- 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.
Video
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