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).
Other recipes which use Avarekaalu / Hyacinth beans
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.
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| pic source : The Hindu |
Prep time : 20 mins. Cooking time : 10 mins. Serves : 3~4
Ingredients to make Avarekaalina Saaru:
- Fresh Avarekaayi (deseeded from the pod) - 2 cups
- Salt - to taste
- Turmeric - a dash
Masala to grind:
- Coriander seeds - 2 TBSP
- Red chillies - 2 or 3 (use Kashmiri Variety)
- Jeera / Cumin - ½ TBSP
- Fresh grated coconut - ¼ cup
- Methi / fenugreek seeds - a dash
- Green coriander - few sprigs
- Raw rice - 1 tsp
- Channa dal - ½ TBSP
Tempering:
- Ghee - 1 tablespoon (sub with oil for a vegan version)
- Mustard seeds - 1 tsp
- Curry leaves - few
- Asafoetida - a generous pinch (skip for GF)
PIN FOR LATER
Method to make Avaarekalu Saaru:
1) 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.
2) Fry the coriander seeds, jeera, channa dal, raw rice. red chillies one after another in 1 teaspoon of oil. Cool, grind with coconut to a thick paste. Mom's tip : for extra flavour, add 2 tablespoon of boiled avarekayi to this paste for extra flavour.
3) 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.
4) Prepare tempering and add to the sambhar. Serve hot with rice or ragi mudde for a complete Kannada experience.
Kavi says
wow! tasty picture! 😀
Archana says
yummy avrekalu saaru.
Unknown says
Very healthy and yummy sambar..
Simplyfood says
Looks spicy and delicious.
sushma says
Looks delicious...
chef and her kitchen says
love this..waiting for them to arrive here...
Kaveri Venkatesh says
That looks super delicious
Herbs & Flowers: Spring Onions
Radhika says
Love to have it with hot rice and ghee drizzled over it.
Priya Suresh says
YUm yum,serve me with rice and papads,i never say no to this comforting sambar..
vidhas says
yummy avarakai sambhar, love to have it. inviting picture.
Aarthi says
Delicious..You have made it perfectly
Archana says
yummy avrekalu saaru.
Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.
Sushma says
kalyani looks so great and yummy..
Kurryleaves says
interesting recipe....looks delicous
The Pumpkin Farm says
i think you are talking about the surti papadi, lovely dish
vaishali sabnani says
Kalyani...never knew we could add beans to sambar...is this vaal dana..looks like that...I would'nt know the S Indian name......and the ghee in it is truly inviting!!
Nalini's Kitchen says
Delicious and yummy sambhar.
Cool Lassi(e) says
That looks like a filling kuzhambhu/rice option! I have a weakness for that beans!
Vardhini says
Yummy sambar Kalyani.
Kalyani says
@Vaishali, @ Pradnya - yes, thats Vaal also known as Paavta in Marathi.
Suma Gandlur says
That's a tempting one. 🙂
Padmajha says
Looks delicious. Pity I don't get it here...
Srivalli says
That's a nice one..I know come dec and we will be serving all meals with these winter lentils..:)
Gayathri Kumar says
Delicious and inviting sambar...
veena says
enakku venum!!!!!!!
Simona Carini says
I like the name hyacinth bean! And I like what I see in the photos. Thank you so much for your contribution to MLLA.
rajani says
Very nice one
jayashree says
This looks like a tasty food, I have somehow never made this rasam. Hope to try this soon.
Kalyani says
do try Jayashree ! its a very delicious saaru !
Mayuri Patel says
We call these beans papdi in Gujarati and use it to make dal dhokli or even a sabji with brinjal. Now I have another recipe to try out using the beans.. your delicious looking Saaru.
Kalyani says
oh this is used to add to dal dhokli.. ? wow.. yes mayuri do try this - am sure you would like it
cookwithrenu says
I have always used this in dry vegetable form never a curry or a sambar. This looks interesting, would love to try with some hot piping rice
Kalyani says
yes Renu - it tastes amazing with Hot rice and ghee 🙂
mildly indian says
What a lovely recipe. i have had so many different recipes with avarekalu, but usually make only a avarekalu masala. Now so glad i have a lovely one to add to that list.
Kalyani says
yes Seema. This is something we love in the season. do try!