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Avarakkai (Flat Beans) Sambar

Lakshmi Thiru
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch
Cuisine Indian
Servings 4 people

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 :-)