Avarakkai Arachuvitta Sambar | அவரைக்காய் அரைத்துவிட்ட சாம்பார் | Broadbeans Sambar | Chikkudukai Sambar

Avarakkai Arachuvitta Sambar is a flavorful sambar from south-indian Cuisine. The main difference between the regular sambar and arachuvitta sambar is the freshly grounded paste which give a nice aroma. Avarakkai is one of my favorite vegetable since my childhood. It is a rich source of proteins, fiber, vitamins A, C and K, magnesium, potassium and iron. Do check out other sambar Recipes which I have already posted :- Traditional Sambar, Beetroot Sambar, Radish Sambar, Keerai Sambar, Mango Sambar, Tiffin Sambar, Tomato Sambar, Kovakkai (Tindora) Sambar,  

Ingredients :-
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Avarakkai | Broad beans	250 grams
Toor dal	½ cup
Onion (roughly chopped)	1
Tomato (roughly chopped)	1
Tamarind	lemon size
Ghee | Oil	1 tsp
Mustard	¼ tsp
Fenugreek	¼ tsp
Hing	pinch
Curry leaves & coriander leaves	few
Salt	to taste

To Roast and grind :-

Channa dal	1½ tsp
Coriander seeds	1 tsp
Red chillies	8
Fenugreek	½ tsp
Oil	1 tsp
Grated Coconut	2 tbsp

Method :-
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1). In a pressure cooker, cook toor dal with turmeric powder and 1/4 tsp castor oil till it becomes soft. Keep aside. Extract juice from tamarind and keep aside. Trim the ends and chop the tender avarakkai to 1 inch pieces, remove the seeds from the matured ones. Keep aside. Roast the ingredients (except coconut) listed under "to roast and grind". Once it is cooled, add coconut, little water and grind it to a smooth paste. keep aside. 

2). Heat oil in a pan, do the tempering with mustard, fenugreek, curry leaves and hing. Add onions and saute till it turns translucent. Then, add tomatoes and saute till it becomes soft.

3). Add the chopped broad beans along with tamarind water and turmeric powder. Let it boil till the raw smell goes and broad beans get cooked. 

4). Add the grounded masala along with cooked dal and a cup of water. Combine everything together and bring it a boil. When it boils briskly, switch off ! Done .. 

Garnish with coriander leaves and serve hot with steamed rice and appalam. 

Notes :-
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# Try to cook the broad beans in open pan as above mentioned method than in pressure cooker. PC will change the color and make it look pale. 
# Always use shallots for sambar, it adds more flavor to the sambar. 
# Using ghee or oil for tempering is optional but definitely ghee adds more flavor to the sambar. 

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Related Posts :-
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Click here for more :- Sambar Recipes
Click here for more :- Avarakkai (Broad Beans) Recipes 
 
     Cheers,