1/4kg Avarekalu / Hyacinth Beans, fresh and tender
1/2tsp Haldi / Turmeric
Salt to taste
Masala for rasam
1medium size Onion
small piece Cinnamon
1noMarathi moggu / kapok bud., optional
1tspKhus Khus / Poppy Seeds
Lemon sizedTamarind, soaked
1/2 tsp Jeera / cumin seeds
pinchHing / Asafoetida
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
Keyword avarekalu rasam, avarekalu saaru, how to do hyacinth beans rasam, karnataka style avarekalu saaru