Mixed Vegetable Sambar - Typical south indian style

 

Avarekai Saaru 

Ingredients:

• 1 cup Avarekai (Hyacinth Beans) pods
• 1 teaspoon Jeera (Cumin Seeds)
• Salt to taste
• 1 tablespoon Oil
• 1 teaspoon Mustard Seeds
• A pinch of Hing (Asafoetida)
• A few Curry Leaves
• 1 tablespoon Rasam Powder
• 1 tablespoon Jaggery
• Tamarind water (from a lime-sized tamarind soaked in water for 30 minutes)
• 2 tablespoons grated Coconut
• 1 teaspoon Jeera (Cumin Seeds)
• A handful of Coriander Leaves, chopped

Instructions:

1. Cook the Avarekai Pods:

   • Rinse the Avarekai pods thoroughly.
   • In a pressure cooker, cook the Avarekai pods with salt and Jeera until soft (about 3-4 whistles). Set aside.

2. Prepare the Seasoning:

   • In a vessel, heat 1 tablespoon of oil over medium heat.
   • Add the Mustard Seeds and let them splutter.
   • Add Hing and Curry Leaves, and sauté briefly.

3. Combine and Simmer:

   • Add the cooked Avarekai pods to the vessel.
   • Stir in the Rasam Powder, Jaggery, and Tamarind water.
   • Bring the mixture to a boil and let it simmer for about 20 minutes. If the water reduces, add more water and adjust the spices as needed.

4. Prepare the Coconut Mixture:

   • Grind the grated Coconut, Jeera, and Coriander Leaves to a smooth paste with a little water.

5. Add the Coconut Mixture:

   • Add the ground coconut mixture to the simmering Avarekai Saaru.
   • Stir well and let it simmer for another 5 minutes.

6. Serve:

   • Serve hot with steamed rice.

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Tip: Adjust the quantity of jaggery and tamarind to balance the sweetness and tanginess to your liking.

Enjoy your delicious and comforting Avarekai Saaru!