Avarakkai sambar

 

Ingredients

    Toor dal [Thuvaram paruppu] – ¼ cup
    Avarakkai [Broad beans] – ¼ kilo [wash, peel off the nerve then chop]
    Tamarind – 1 inch [soak in warm water & extract water]
    Sambar Onion [Shallots] – 5
    Dry red chilli – 1
    Curry leaves – 1 spring
    Coriander Leaves – 2 springs
    Jaggery – 1 tbsp [grated]
    Mustard seeds – 1 tbsp
    Asafetida – a pinch
    Turmeric powder – ¼ tsp
    Red chilli powder – ½ tbsp
    Salt to taste
    Oil – 2 tbsp
    Water as needed

For roasting and grinding ingredients

    Fenugreek seeds – 1 tbsp [dry roast & Grind]
    Bengal gram – 1 tbsp
    Urad dal – 1 tbsp
    Coriander seeds – 1 tbsp
    Cumin seeds – 1 tbsp
    Dry red chilli – 1
    Tomato – 1 [chopped]
    Shallots - 8
    Garlic - 2 cloves
    Coconut – 3 tbsp
    Heat pan with oil then roast ingredients & grind to fine paste with 3 tbsp of water

Method

    Wash & boil toor dal with turmeric powder for 4 whistles.
    Heat pan with oil then add mustard seeds. Once it’s spluttered add onion sauté till soft then add asafetida, fenugreek powder, dry red chilli and curry leaves.
    Add avarakkai then add red chilli and turmeric powder mix well & sauté for a min.
    Add water and cook till soft. Then add ground paste mix well. Then add water let it boil.
    Then add boiled toor dal and tamarind water mix well & let it boil.
    Add grated jaggery & salt mix well. Then cut off heat. Sprinkle coriander leaves & serve hot with rice, dosa or idli.