Avarakkai Sambar
- 65 min
- medium
- Serves 4
Avarakkai sambar of toor dal, broad beans, tomato and tamarind with Cookd Sambar Masala. Medium-spicy and vegetarian, serves 4, about 65 minutes plus soaking.
You’ll need: Pressure Cooker
Ingredients
Water, For Rinsing300 ml
Toor Dal150 grams
Turmeric Powder1.5 grams
Broad Beans, Chopped250 grams
Salt1½ tsp
Oil1 tbsp
Mustard Seeds1 tsp
Cumin1 grams
Dry Red Chilli1 grams
Curry leaves2 grams
Asafoetida0.3 grams
Onion100 grams
Green Chilli10 grams
Tomato150 grams
Cookd Sambar MasalaRed Chilli Powder1.5 grams
Tamarind20 grams
Coriander Leaves10 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 266kcal | 1064kcal |
| Protein | 13g | 52g |
| Carbohydrate | 41g | 165g |
| Fat | 6.4g | 26g |
| Fibre | 9.9g | 40g |
| Sugar | 7.3g | 29g |
Cookd masalas for broad beans
Method
Rinse the toor dal with 300 ml water and drain it. Wash the avarakkai, tomato, chillies, curry leaves and coriander leaves. String and chop the avarakkai, peel and finely chop the onion, chop the tomato and coriander leaves, slit the green chillies and break the dry red chilli. Soak the tamarind in 150 ml water for 10 minutes, then squeeze and strain it.
Add the rinsed dal, 450 ml water and turmeric powder to a pressure cooker. Pressure cook on medium flame for 4 whistles until the dal is soft. Let the pressure release naturally, then open the cooker and check that the dal mashes easily.
Add the chopped avarakkai, 300 ml water and 0.5 tsp salt to a kadai. Boil on medium flame for 8 to 10 minutes until the beans are tender but still hold their shape. Keep the beans with their cooking water.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds, cumin, dry red chilli, curry leaves and asafoetida. Fry for 1 minute until the mustard splutters and the curry leaves turn crisp.
Add the onion and green chillies. Fry on medium flame for 3 to 4 minutes until the onion turns soft. Add the tomato and cook for 4 to 5 minutes until it becomes soft and its raw smell goes.
Add Cookd Sambar Masala, red chilli powder and the strained tamarind water. Mix well and boil on medium flame for 5 minutes until the raw tamarind smell reduces.
Add the mashed dal, boiled avarakkai with its cooking water, 250 ml water and the remaining salt. Mix and simmer on low flame for 8 to 10 minutes until the sambar becomes slightly thick and the avarakkai is fully cooked. Taste and adjust the salt if needed.
Add the coriander leaves and simmer on low flame for 2 minutes until the leaves soften. Turn off the flame when the sambar flows easily from the ladle.
Before you start
- How long does Avarakkai Sambar take?
- 1 hour 5 minutes from start to finish. That is 15 minutes of preparation and 50 minutes of cooking.
- How many people does Avarakkai Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Avarakkai Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Avarakkai Sambar spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Avarakkai Sambar?
- 250 grams Broad Beans, 50 grams Cookd Sambar Masala, 150 grams Toor Dal, 1 grams Dry Red Chilli, 20 grams Tamarind, 1.5 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Avarakkai Sambar?
- Yes, this one is cooked under pressure.
- How many calories are in Avarakkai Sambar?
- About 266 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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