Avarakkai Sambar
Sambar can be made in many different ways. One such way is with avarakkai (broad beans). This sambar pairs well with rice, dosa, and idli.
Servings: 6
Ingredients
- ½ cup toor dhal
- 1½ cup avarakkai (also known as broad beans)
- 1 cup pearl onions
- 2 medium tomatoes (chopped)
- ¼ tsp turmeric powder
- 1 tsp oil
- 1 tbsp sambar powder
- 1 key lime sized tamarind (soaked in ½ cup water)
- 6 curry leaves
- 3-3½ cup water (adjust to the required consistency)
- salt to taste
To Roast and Grind:
- 1 tbsp channa dhal
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp methi seeds
- 3 red chilies
To Temper:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp uradh dhal
- ¼ tsp cumin seeds
- 3 red chilies
- ¼ tsp asafetida (also known as hing or perungayam)
Instructions
- Wash toor dhal and drain excess water. Add toor dhal to a pressure cooker along with 1½ cups water, turmeric powder, and oil.
- Pressure cook for 4 whistles. Set aside to let the pressure release naturally.
- Dry roast the ingredients under "To Roast and Grind: " in a small pan. Once aromatic, remove from flame and set aside to cool.
- Grind dry roasted ingredients into a powder using a dry blender.
- Once the pressure has released, carefully open the pressure cooker. Mash the dhal using a masher.
- Now, add tomatoes, onions, avarakkai, sambar powder, and salt. Also add 1-1½ cups water, depending on the preferred consistency.
- Pressure cook for 1 whistle and let the pressure release naturally once done.
- Carefully open the pressure cooker and add tamarind extract, 1 tbsp of the freshly ground spice powder, and curry leaves.
- Mix well, adjust the consistency of sambar by adding water if needed and boil for 3-4 minutes.
- Next, add oil to a tadka pan. Add the ingredients under "To Temper: " into the tadka.
- Once mustard seeds start to crackle, remove tempering from the flame and pour over the sambar.
- Serve hot with rice, idli, or dosa.