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Home » SAMBAR RECIPES » Avarakkai sambar recipe, broad beans sambar

Avarakkai sambar recipe, broad beans sambar

May 7, 2014 by Raks Anand 10 Comments / Jump to Recipe

avarakkai-sambarAvarakkai sambar recipe, a basic south Indian everyday sambar. Avarakkai is broad beans in English. Step by step pictures detailed post.

When I posted vendaikkai sambar, as I said its my mom’s version of making sambar. And this is my MIL’s version of making sambar. I love both versions. Though its similar, the method is slightly different. My mom and maami both cook in organized way but in their own ways. MIL has specific vessels for each and everything and she wont like if we change that routines. She uses the water that we drain by washing the rice (arisi mandi/ kazhani) and uses it for making sambar/ rasam. The vessel in which the rice washed water is kept is same every time. Always it will be filled up to rim, so that the measurement is also same.

The sambar turns out consistently same flavourful and delicious. She extracts tamarind juice using that water and says its healthy as well as makes it more tastier. My mom first cooks the veggies and then add to sambar. She boils only for little time after adding dal. But MIL boils it for long time and adds veggies all together and boils until the vegetable is cooked and by that time, the sambar also will be in right consistency.

avarakkai-sambar-recipe

Few things to note while making sambar:

  • Dal can be soaked for 15 mins prior cooking and add few drops of sesame oil while cooking. This ensures dal is cooked well.
  • Adding oil in dal while cooking prevents overflowing.
  • Mash dal when it is hot.
  • Drain the excess dal water if any and then mash so that it is easy to mash to a creamy consistency.
  • Dal water if any can be used in rasam or add to sambar itself.
  • Adding a dash of turmeric and asafoetida (perungayam) will give flavourful pleasant looking dal.
  • New harvest variety tamarind is best for sambar. It is mild in sourness as well as have a slight sweet taste.
  • If it is old variety tamarind, the colour of sambar turns out darker. Also reduce the quantity according to sourness.
  • While tempering, make sure the red chilli seep in hot oil for more time to bring out flavour and spice.
  • Boil sambar with water according to the cooking time of veggies. The sambar turns thick according to the sambar powder you use.
  • You can pre cook broad beans too.

So here is my MIL’s version of making sambar. I posted this in my last week’s lunch menu.

If you do not have sambar powder refer this post for fresh ground sambar powder. Note that, you have to add fresh ground sambar powder in last step as mentioned in that post.

broad-beans-sambar
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Avarakkai sambar recipe

Avarakkai sambar recipe, a basic south Indian everyday sambar. Avarakkai is broad beans in English. Step by step pictures detailed post.
Course Main Course
Cuisine South Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Cup measurements

Ingredients

  • Toor dal - ½ cup
  • Broad beans/ Avarakkai - 10
  • Onion - 1
  • Tomato - 1 small
  • Tamarind - 1 tbsp tightly packed
  • Sambar powder - 2 & 1/2 tsp heaped
  • Turmeric - 1/4 tsp
  • Curry leaves - few
  • Salt - As needed

To temper

  • Oil - 2 tsp
  • Fenugreek seeds 1/4 tsp
  • Dry red chilli - 1
  • Mustard - ½ tsp
  • Asafoetida - 1/4 tsp
  • Cumin seeds - 1 tsp
  • Curry leaves - A sprig

Instructions

  • Soak tamarind in hot water. Pressure cook dal with water for 4 whistles. Wash broad beans and first trim the edges as shown in the picture. You can to tear it in such a way to take out the fiber in the sides. Then try tearing the broad beans into 3 to ensure removing all the thick fiber part and also check any insects inside.
  • Keep all the other ingredients ready too. Extract tamarind juice and make it 3 cups adding water as needed. Slice onion length wise. Chop tomatoes. I used solid asafoetida so powdered that too.
  • Heat a kadai and temper with the items given under ‘To temper’ table in order. Follow by onion and fry till transparent.
  • Add chopped tomatoes and fry till soft. Transfer to another big enough vessel and add the extracted tamarind juice.
  • Add salt, turmeric, sambar powder and bring to boil. Add avarakkai. Bring to boil again.
  • Add cooked dal. Boil in medium flame.
  • Boil until avarakkai gets cooked and the sambar reaches desired consistency. It will slightly thicken when cools, so switch off accordingly. Garnish with torn curry leaves to make it more flavorful.

Notes

  • Broad beans takes a while to get cooked, so add water accordingly while boiling. I guess 3 cups to 3 & 1/2 cups is enough.
  • You can use the other variety of broad beans too.
  • I used solid asafoetida, but you can use powder asafoetida too.

Avarakkai sambar step by step method:

    1. Soak tamarind in hot water. Pressure cook dal with water for 4 whistles. Wash broad beans and first trim the edges as shown in the picture. You can to tear it in such a way to take out the fiber in the sides. Then try tearing the broad beans into 3 to ensure removing all the thick fiber part and also check any insects inside.1-clean
    2. Keep all the other ingredients ready too. Extract tamarind juice and make it 3 cups adding water as needed. Slice onion length wise. Chop tomatoes. I used solid asafoetida so powdered that too.2-temper
    3. You can optionally pre cook the avarakkai. Boil 1 & 1/2 cups water and add cleaned avarakkai. Simmer for 5 minutes until it is cooked soft. Proceed with the recipe and adjust water as needed as we wont be boiling for long time.cook-avarakkai
    4. Heat a kadai and temper with the items given under ‘To temper’ table in order. Follow by onion and fry till transparent.3-fry
    5. Add chopped tomatoes and fry till soft. Transfer to another big enough vessel and add the extracted tamarind juice.4-fry-boil
    6. Add salt, turmeric, sambar powder and bring to boil. Add avarakkai. Bring to boil again.5-cook
    7. Add cooked dal. Boil in medium flame.6-boil
    8. Boil until avarakkai gets cooked and the sambar reaches desired consistency. It will slightly thicken when cools, so switch off accordingly. Garnish with torn curry leaves to make it more flavorful.avarakkai sambar step ready

Flavorful sambar, serve it with rice, we had it with small potato curry.

broad-beans-sambar

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Filed Under: LUNCH, SAMBAR RECIPES

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Reader Interactions

Comments

  1. Veena Theagarajan

    May 7, 2014 at 1:20 pm

    looks yum! so tasty I love Avarakkai we get during season back home..

    Reply
  2. anusha praveen

    May 7, 2014 at 3:38 pm

    I love that avarakkai that you get there. We never get such good ones here. The sambar and the potato curry at the back looks yum

    Reply
  3. Gayathri Ramanan

    May 7, 2014 at 4:17 pm

    flavourful and yummy sambar

    Reply
  4. Sathya Sankar

    May 8, 2014 at 2:19 am

    Would love to eat it with hot rice smeared with lots of ghee, looks very delicious!

    Appetite Treats

    Reply
  5. Anonymous

    May 8, 2014 at 4:06 am

    Avarakkai sambar sounds interesting. looks yum!!!

    Traditionally Modern Food

    Reply
  6. Rani Vijoo

    May 8, 2014 at 5:35 am

    Yummy and healthy recipe…delicious sambar !

    Reply
  7. Gayathri Sudharson

    May 8, 2014 at 8:43 am

    Delicious sambhar, I add brinjal too.

    Reply
  8. Sindhujabalaji

    May 9, 2014 at 8:21 am

    Avarakkai sambar wt roasted potato curry….wat a combo…really mouth watering recipe

    Reply
  9. Usha RajPaul

    February 27, 2017 at 2:54 pm

    Ms Raks can we add veggie after tomato hit mushy? Y adding it after tamarind water boiling? Any specific reason?

    Reply
  10. Raks anand

    February 27, 2017 at 3:46 pm

    Yes you can sure do that. No specific reason.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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