Avarakkai sambar recipe, broad beans sambar
Avarakkai sambar is the first sambar recipe I learned soon after my marriage. Govind and myself love this sambar so much. We both love avaraikkai a lot. We have avaraikkai at least once a week either in the form of sambar or poriyal.
Once the sambar is done, you get a good avaraikkai flavor. When it comes to sambar recipes, I like drumstick sambar, carrot sambar, avaraikkai sambar and mango sambar. For other sambar recipes, I would definitely take a deep breath once. I am so surprised how I did not post avaraikkai Sambar this long in my blog. When I told this to Gj, he was surprised too. Gj said I should post this avaraikkai sambar recipe in my blog soon.
Whenever I have vegetarian guests at home, avaraikkai sambar would be on the menu for lunch. All my friends and guests who have tasted thus far like it.
How to make avarakkai sambar or broad beans sambar:
1. Wash broad beans and just cut the edges. Remove the fiber from both the ends. The fiber would come along the sides of the broad beans. Meantime, soak tamarind in water and extract 3 cups of tamarind juice by adding water.
2. After removing the fibers, cut the broad beans into three parts. Heat oil in a pan and then let the mustard seeds splutter. Add urad dal, fenugreek seeds, and cumin seeds. Once urad dal turns light brown, add the chopped onions.
3. Add green chillies and curry leaves. Once onion turns transparent, add the cut broad beans.
4.Then add turmeric powder, sambar powder and salt. Fry for three minutes and then add tamarind paste.
5. Boil for five minutes and then add the cooked dal. Boil for four more minutes, add a cup of water and cook until the sambar reaches desired consistency. You can add torn curry leaves at the end to make it more flavorful.
Now, avaraikkai sambar is ready!