Avarekai Sambar

Avarekai Sambar

Its said that the city Bangalore got its name after though beans. Benda-Kaalooru which eventually changed as Bengaluru.
This sambar along with Idlis would be a great combination. This can be served with Dosa / Rice / Ragi Mudde as well.
Ingredients :
Avarekai : 100 gms (I used deshelled) Surti Lilva Bean
Potatoes : 3 Nos.
Chilli powder : 1/2 tbsp
Green Chillies : 3 Nos.
Tamarind : 1 tbsp
Coriander leaves for garnishing


for grinding
Cumin Seeds : 1 tsp
Black Pepper : 1 tbsp
Coriander Seeds : 2 tbsp
Coconut : 1 cup (grated)

for tempering
Oil : 1 tbsp 
Mustard Seeds : 1/2 tsp
Asafotida : 2 pinches
Curry leaves : 2 stings
Method of preparation :
In a pan, fry all the ingredients for grinding for 4 to 5 min in low flame. If you are using coriander powder then you need not fry it. Bring it to room temperature and grind it with enough water.
In a big vessel boil potatoes with enough water and when the potatoes are half cooked add avarekai along with a little salt and bring it to boil.
Now add the ground paste, turmeric, green chillies and cook it till the potatoes and avarkai are cooked.
Add tamarind paste, chillipowder, water according to the consistency you need and adjust salt.
Let it boil for 3 to 4 min and remove from flame, temper and garnish with coriander leaves.

Note : I used the dried desheelled avarekai and soked it in water for about 5 hrs before cooking.
Make sure not to over cook the avarekai.
Also Known as : Surti Lilva Sambar, Surti Beans Sambar, Avaraka Sambar, Avarekai Saru, Pituku pappu pulusu, Hitikina bele Saaru, Dried Avarekai Sambari, Avarekalu Huli, Chikkudukai, Motcha Kottai Kozhambu, Vaal Beans Gravy, Anapakai Charu, Field Beans, Dolichos lab lab, Bangalore beans, Hittin mele avarekaalu
Variations : You can add Beans and Carrots along with Potatoes. This can be made with shelled  beans also.