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