ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
This recipe is one of my latest experiments using Hyacinth beans. I had heard that Avarekalu (Hyacinth Beans) Sambar will be very tasty, but never had a chance to taste it anytime! While checking avarakalu recipes, found this Sambar recipe in an old Kannada magazine. I had frozen avarekalu with me and tried this Sambar the same day! We tried it with both rice and roti, it tasted awesome. The next time I get avarekalu, I am going to prepare this yummy curry again :)
Here is the recipe of Avarekalu Sambar for you. It goes well with rice, roti as well as chapathi.
Preparation time: 30 minutes
Servings: 3 - 4
Cooked Avarekalu (Hyacinth Beans) - 1 1/4 cup
Cooking oil - 5 tsp
Cinnamon - small piece
Dry red chillies - 2 (adjust according to spiciness)
Fenugreek (Methi) seeds - 1/4 tsp
Coriander seeds - 1 1/2 tsp
Cumin seeds - 1/2 tsp
Poppy seeds - 1 tsp
1 medium size onion
Garlic - 2 cloves
Grated coconut - 4 tbsp
Raw tamarind - 1 tbsp
Salt to taste
Jaggery - 1 1/2 tsp or to taste
Water - 2 to 2 1/2 cup
Cut the onion into 2 halves. Chop one halve into big pieces and chop the other halve finely.
Heat 1 tsp oil in a heavy bottom pan. Add cinnamon piece, red chillies, coriander seeds, cumin seeds and poppy seeds and roast them nicely. Switch off the flame and allow them to cool.
Roast the onion (big pieces) and garlic in 1 tsp oil for 3 - 4 minutes and switch off the flame.
Grind all the roasted ingredients along with grated coconut, 1/4th cup of cooked avarekalu and raw tamarind into fine paste.
Heat 3 tsp of oil in a heavy bottom pan. Add finely chopped onion and roast it for a minute. Then add Avarekalu (Hyacinth Beans) and roast them for 3 - 4 minutes.
Add the ground paste to the avarekalu mixture and saute them for 2 minutes or till the raw smell is gone.
To this, add 2 to 2 1/2 cup of water, according to the consistency you need. Add salt and jaggery for taste and boil it for 10 minutes.
Enjoy this delicious curry along with rice, roti or chapathi!