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avarekalu saaru

Avarekalu Saaru / Avarekalu Rasam

Smitha Kalluraya
Avarekalu Saaru / Rasam made from season fresh Avarekalu .. a typical karnataka style !!!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine karnataka
Servings 4 people

Ingredients
 

  • 1/4 kg Avarekalu / Hyacinth Beans, fresh and tender
  • 1 no Tomato
  • 2 slit green chillies
  • 1/2 tsp Haldi / Turmeric
  • tsp Jaggery
  • Salt to taste
  • few Curry leaves
  • few springs Coriander leaves

Masala for rasam

  • 1 medium size Onion
  • 4-5 flakes Garlic
  • 1 inch Ginger
  • 1/2 cup Coconut
  • 2-3 tsp Rasam Powder
  • 1/2 tsp Pepper
  • 2 Cloves
  • small piece Cinnamon
  • 1 no Marathi moggu / kapok bud., optional
  • 1 tsp Khus Khus / Poppy Seeds
  • Lemon sized Tamarind, soaked
  • tsp Oil

To temper

  • 1-2 tsp Ghee/ oil
  • 1/2 tsp Mustard
  • 1/2 tsp Jeera / cumin seeds
  • pinch Hing / Asafoetida

Instructions
 

  • To a pressure cooker add avarekalu and diced tomato . Add haldi , 2 cup of water . Pressure cook for 2 whistles on medium flame .
  • Let the seeds pressure cook and cooker cool .
  • Meanwhile, let us prepare masala for rasam .
  • To roast masala add a tsp of Oil to a pan. Add Onion Ginger garlic . Sauté till raw smell goes.
  • Next , add pepper and spices . Saute 2-3 mins , till spices are crisp. When the spices are well roasted and aromatic ,Add poppy seeds and switch off .Switch off and roast poppy seeds for a min , gets crisp as such in the hot tawa .
  • Now , masalas are well roasted and ready
  • When the seeds are little cool , add a laddle full of beans tomato mixture .
  • Next add coconut , soaked tamarind, rasam powder ,roasted Onion masala mixture ,Salt to taste , tsp Jaggery . Add little water and grind smooth .
  • Add ground masala mix to the cooked Hyacinth beans , 2 slit Green Chillies , Water as required to make rasam . Add everything and mix well
  • Add ground masala mix to the cooked Hyacinth beans , slit Green Chillies , Water as required to make rasam . Add everything and mix well
  • Add water to the rasam as per your preferred consistency choice . Add few Curry leaves and coriander leaves .
  • Let the rasam boil nicely on medium flame . Adjust consistency .
  • Now , let's prepare a tempering . Heat Ghee , Add mustard , Cumin seeds . Add pinch of hing , once mustards splutters
  • Pour Tempering over rasam and it's ready to serve

Video

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