Avarakkai is one of my favourite vegetable and the sambar which my mom makes, that's the best :-) Ofcourse I learnt this recipe from my mom. She serves this scrumptious sambar with appalam on the top of gingelly oil..yummmm :-)
INGREDIENTS:
Avarakkai / Broad beans - 1 cup cut into pieces (1")
Small onions / Sambar
vengayam - 1/2 cup
Toor dhal - 1cup
Tomato - 1 cut into pieces
Tamarind - 1 small lemon sized ball
Sambar powder - 2 tsp or as needed
Salt - as needed
Gingelly oil - 1 tsp
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/2 tsp
Red chillies - 2 break into pieces
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Wash avarakkai and cut into 1" pieces and keep aside. Peel onion skin. Pressure cook toor dhal with 1 1/2 cup of water, mash well. Soak tamarind in a cup of water for 15 to 20 mins and extract the juice.
Heat oil in a deep pan / kadai splutter mustard seeds add fenugreek seeds. Let the fenugreek seeds turn into golden brown. Add red chillis and fry well. Add curry leaves and asafoetida. Add Onions and let turn into transparent. Add tomatoes and avarakkai. Let all the ingredients mix well and wait until the raw smell goes.
Add sambar and turmeric power. Mix well add tamarind juice.
Let the vegetables get cooked then add needed salt. Add cooked toor dhal.
Allow to boil for 5 more mins. Consistency should be neither thick nor thin. Pour a tsp of gingelly oil on the top of it. Turn off the stove.
Serve with hot rice with appalam or any poriyal.
TIPS:
If sambar powder is not avail at home, add a tsp of red chilli powder and two tsp of coriander powder as 1:2.
Gingelly oil gives an awesome flavour add a tsp on the top or can be added in rice when you serve.
Ghee also can be added.
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