Avarakkai sambar | Broad beans sambar | Thuvaram paruppu Avarakkai arachuvitta sambar


Avarakkai sambar


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type : Sambar, Gravy, kulambu, curry, masala.

Ingredients

  • Toor dal [Thuvaram paruppu] – ¼ cup
  • Avarakkai [Broad beans] – ¼ kilo [wash, peel off the nerve then chop]
  • Tamarind – 1 inch [soak in warm water & extract water]
  • Sambar Onion [Shallots] – 5
  • Dry red chilli – 1
  • Curry leaves – 1 spring
  • Coriander Leaves – 2 springs
  • Jaggery – 1 tbsp [grated]
  • Mustard seeds – 1 tbsp
  • Asafetida – a pinch
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tbsp
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For roasting and grinding ingredients

  • Fenugreek seeds – 1 tbsp [dry roast & Grind]
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Dry red chilli – 1
  • Tomato – 1 [chopped]
  • Shallots - 8
  • Garlic - 2 cloves
  • Coconut – 3 tbsp
  • Heat pan with oil then roast ingredients & grind to fine paste with 3 tbsp of water

Method

  • Wash & boil toor dal with turmeric powder for 4 whistles.
  • Heat pan with oil then add mustard seeds. Once it’s spluttered add onion sauté till soft then add asafetida, fenugreek powder, dry red chilli and curry leaves.
  • Add avarakkai then add red chilli and turmeric powder mix well & sauté for a min.
  • Add water and cook till soft. Then add ground paste mix well. Then add water let it boil.
  • Then add boiled toor dal and tamarind water mix well & let it boil.
  • Add grated jaggery & salt mix well. Then cut off heat. Sprinkle coriander leaves & serve hot with rice, dosa or idli.

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