Avarakkai Sambar is one of my favorites. Crafted with care, Avarakkai Sambar sings with flavors of tradition, a symphony of spices, and the heartiness of home. Taste the essence of Tamil Nadu in every spoonful.
Avarakkai (Flat Beans) Sambar
Avarakkai in sambar has a unique taste. The tender cluster beans are simmered in a tangy and spicy tamarind-based gravy along with lentils and aromatic spices. This flavorful combination adds a nutritious and delicious twist to the traditional sambar, enriching it with texture and taste.
Ingredients
- 2 cups Avarakkai cut into half inch pieces
- 1/4 cup Shallots roughly chopped
- 1 tsp Tamarind paste
- 1/2 tsp Turmeric powder
- 1 and ½ tsp Sambar powder
- 1 cup Cooked Toor Dal
- 1/2 cup Milk for smooth texture and reduces the dark color of tamarind
- Salt to taste
- 3 cups Water Mix water with tamarind paste and keep it aside
- Finely chopped Coriander leaves for garnishing
Seasoning
- 1 tsp Sesame Oil
- 1 tsp Mustard seeds
- 1/2 tsp Methi (Fenugreek) seeds
- 1/4 tsp Hing (Asafoetida)
- 2 Red chilies broken into two
- 1 sprig Curry leaves
Instructions
Now, let's cook!
- Heat a pan, when it's hot, add the ingredients under 'Seasoning' in the order given. Methi (Fenugreek) seeds will give a bitter taste if it turns dark brown. So keep the flame in low while adding it.
- Add the chopped shallots and saute for a min.
- Now add the avarakkai (flat beans) and fry for 2 to 3 mins.
- Pour in the tamarind water, add turmeric powder, sambar powder, salt and cover it with a lid.
- Let the sambar boil for a good 5 to 6 mins till the raw flavor of the tamarind and the spice powders go away.
- The liquid would have reduced by now and the flat beans should be almost cooked.
- Meanwhile mix cooked toor dal and milk together and add it to the sambar. Stir it well and taste test for salt level.
- Let it boil for a couple mins and turn it off when it starts thickening. I normally like my sambar a little thinner and my husband is the exact opposite of me :0
- Garnish with a lavish sprinkle of chopped coriander leaves.
- Enjoy hot sambar over hot rice and ghee with a side of vadavam. Yummm….
Tips
- This is my go-to recipe for an easy sambar. You can make the same recipe with all vegetables. Personal favorites are avarakkai, chow chow, vendakkai (okra/ladies finger), murungaikkai (drumstick)
- Add mint while sauteing the veggies, gives a great flavor.
- Sundakkuzhambu – Leftover sambar can be heated up till it becomes a thick paste. You won't believe, it gives a 'vera level' taste with thanni saadham (leftover rice mixed with water, little buttermilk, curry leaves and chopped shallots). Guess this tip is a leftover tip 🙂
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