When I posted vendaikkai sambar recipe, 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 different. My mom and maami both cook in organized 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) and uses it for making sambar/ rasam. She extracts tamarind juice using that water and says its healthy as well as makes it more tastier. So here is my MIL’s version of making sambar. I posted this in my last week’s lunch menu.
Avarakkai (Broad beans) sambar recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 30 mins | Serves: 4
Prep Time: 15 mins | Cook time: 30 mins | Serves: 4
Ingredients
Toor dal – 1/2 cup
Broad beans/ Avarakkai – 10
Onion – 1
Tomato – 1, small
Tamarind – 1 tblsp tightly packed
Sambar powder – 2 & 1/2 tsp
Turmeric – 1/4 tsp
Curry leaves – few
Salt – As needed
Broad beans/ Avarakkai – 10
Onion – 1
Tomato – 1, small
Tamarind – 1 tblsp tightly packed
Sambar powder – 2 & 1/2 tsp
Turmeric – 1/4 tsp
Curry leaves – few
Salt – As needed
To temper
Oil – 2 tsp
Dry red chilli – 1
Mustard – 3/4 tsp
Asafoetida – 1/4 tsp
Jeera – 1 tsp
Curry leaves – A sprig
Dry red chilli – 1
Mustard – 3/4 tsp
Asafoetida – 1/4 tsp
Jeera – 1 tsp
Curry leaves – A sprig
Step by step method
- 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.
- You can use the same amount of powder compond asafoeitda too.
Flavorful sambar, serve it with rice, we had it with small potato curry.
Veena Theagarajan
May 7, 2014 at 1:20 pmlooks yum! so tasty I love Avarakkai we get during season back home..
anusha praveen
May 7, 2014 at 3:38 pmI 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
Gayathri Ramanan
May 7, 2014 at 4:17 pmflavourful and yummy sambar
Sathya Sankar
May 8, 2014 at 2:19 amWould love to eat it with hot rice smeared with lots of ghee, looks very delicious!
Appetite Treats
Anonymous
May 8, 2014 at 4:06 amAvarakkai sambar sounds interesting. looks yum!!!
Traditionally Modern Food
Rani Vijoo
May 8, 2014 at 5:35 amYummy and healthy recipe…delicious sambar !
Gayathri Sudharson
May 8, 2014 at 8:43 amDelicious sambhar, I add brinjal too.
Sindhujabalaji
May 9, 2014 at 8:21 amAvarakkai sambar wt roasted potato curry….wat a combo…really mouth watering recipe
Usha RajPaul
February 27, 2017 at 2:54 pmMs Raks can we add veggie after tomato hit mushy? Y adding it after tamarind water boiling? Any specific reason?
Raks anand
February 27, 2017 at 3:46 pmYes you can sure do that. No specific reason.