Thursday, November 26, 2009

AVAREKAI SAMBAR ಅವರೆಕಾಯಿ ಸಾಂಬಾರ್


AVAREKAI SAMBAR ಅವರೆಕಾಯಿ ಸಾಂಬಾರ್


There are hundreds of curries and dishes you can prepare using Field Beans/ Avarekai also known as Papdi Val. But there is no dish that can come anywhere near AVAREKAI SAMBAR in taste and flavour. In its native Karnataka Avatar and traditional form, this recipe gives you a magical sambar that can literally make you sit tight and throw a smoke bomb in your mouth with fire to match. But the taste won't leave you for ever. Peoplee who love real spicy, hot and tasty Kozumbu/sambar would never forget the taste. I have been experimenting with the different recipes given to me by different friends and I have come to like the following recipe most. I am sure that you would try this fiery sambar once and post your reactions.


Green Avarekai shelled 350 gms.
(Lima Beans/Papdi Lilva/Field Beans)
Onions 2 nos. (medium)
Garlic (cut in large pieces) 10 cloves
Green Chillies 6 to 7 nos. (hot variety)
Ginger 1" Thumb thick (grated or paste)
Tomatoes 2 nos.( Medium)
Poppy seeds 1 table spoon
Coconut grated 2" pieces 3 nos
Cream of coconut 1/4 cup
Salt to taste
Cooking oil 2 ladles


Cloves 6 to 7 nos.
Cinnamon sticks 2" 5 sticks


Cinnamon sticks 1" 4 nos.
Cloves 5 to 6 nos.


First soak Avarekai seeds in hot water for three to four hours and then shell the skin of each seed. If you are using canned Lima Beans, then you skip this step because they come cooked. Keep it aside.



Take about a ladle and half of oil in a frying pan and add the dry spices as mentioned above. When the cloves puff up, add onions, garlic, Green chillies and turn for about a minute and half only. Now add grated coconut and fry for further 30 seconds.


Remove from fire and let it get cold. When cold, make a fine paste of the whole thing and keep it aside. Make paste of poppy seeds and keep it aside. Dice the tomatoes in small pieces and keep aside. Take some water in a vessel and add shelled Avarekai and steam/pressure cook the Avarekai till they become soft but not soggy or too soft. When ready, add the masala paste. Add salt,turmeric powder and over a slow/medium fire let it simmer for about ten minutes only. Now add diced tomatoes and paste of Poppy seeds and cream of coconut and let it simmer for another four or five minutes or so. Add ginger paste at the final stages to give an EXTRA KICK along with finely chopped green chillies. The fresh chilli pepper and ginger flavor and taste is really awesome but let me warn you that this can be very hot.

Now take some oil in a tempering ladle and add spices for tempering. When cloves puff up, add the tempering to Avarekai sambar. Cover immediately and leave it for 30 minutes.


After 30 minutes, reheat the sambar and serve steaming hot with rice/poori /paratha or Rotis. Remember that this is a Hot dish and take in quantity which is good for you.


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