AVAREKKAI  SAMBAR

INTRODUCTION

INGREDIENTS

Karnataka has some fascinating dishes of which I have come to love AVAREKKAI SAMBAR very much. It comes under EO & ET category. People 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. Hurry up because the season of Avarekkai would be over within another month or so. Hubbers who are in the US or other countries can substitute Avarekkai with any green beans.

Green Avarekkai shelled 350 gms.
Onions 2 nos. (medium)
Garlic (cut in large pieces) 10 cloves
Green Chillies  6 to 7 nos. (hot variety)
Tomatoes 3 nos.
Poppy seeds 1 table spoon
Coconut grated 2" pieces 3nos
Salt to taste
Cooking oil 2 ladlefuls

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

DRY SPICES FOR TEMPERING
Cinnamon sticks 1" 4 nos.
Cloves 5 to 6 nos.

METHOD OF PREPARATION

First soak Avarekkai seeds in hot water for three to four hours and then shell the skin of each seed. Keep it aside. Take about a ladle and half of oil in a kadai. 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 Avarekkai and steam/pressure cook the Avarekkai till they become soft but not soggy or too soft. When ready, add the masala paste. Add salt and over a slow/medium fire let it simmer for about ten minutes only. Now add diced tomatoes and paste of Poppy seeds and let it simmer for another four or five minutes or so. Now take some oil in a tempering ladle and add spices for tempering. When cloves puff up, add the tempering to Avarekkai 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. 

THIS SAMBAR SHOULD BE REALLY THICK LIKE KURAMA 

VARIATION 

Some people add 2 ' piece of ginger made in paste at the final stages to give an EXTRA KICK along with finely chopped green chillies. The taste is really good but let me warn you that this can be very hot.

Enjoy!!! 
And Don't forget to post your feedback !!!