Step-by-Step Instructions

1. 1.Prepare Ingredients for Grinding

   Gather all ingredients for the masala paste: chopped coconut, garlic, ginger, coriander leaves, tomato, onion, roasted gram, poppy seeds, cinnamon, cloves, sambar powder, and red chili powder.

2. 2.Prepare Beans and Potato

   Soak and peel the Avrekalu (Hyacinth beans). Peel and chop the potato into medium-sized pieces.

3. 3.Grind Masala Paste

   Add the chopped coconut, 15 cloves of garlic, 0.5 inch ginger, coriander leaves, 2 medium chopped onions, 1.5 chopped tomatoes, a small piece of cinnamon, 2 cloves, 0.5 tsp roasted gram, 0.5 tsp poppy seeds, 2 tbsp homemade sambar powder, and 0.75 tsp red chili powder to a mixer grinder. Grind into a smooth paste, adding a little water if necessary.

4. 4.Heat Oil and Temper

   Heat 4 tbsp of cooking oil in a pressure cooker. Once the oil is hot, add 0.5 tsp mustard seeds and let them splutter.

5. 5.Sauté Onions and Tomatoes

   Add the remaining 0.5 finely chopped onion and 0.5 finely chopped tomato to the cooker. Sauté until they turn soft.

6. 6.Cook Ground Masala

   Add the ground masala paste to the cooker. Cook on low flame for 2-3 minutes, stirring continuously, until the raw smell disappears and the oil starts to separate.

7. 7.Add Beans and Potato

   Add the soaked Avrekalu (Hyacinth beans) and chopped potato to the cooker. Mix well with the masala for 2-3 minutes, ensuring everything is coated.

8. 8.Season and Adjust Consistency

   Add salt to taste (preferably rock salt) and mix thoroughly. Then, add water as needed to achieve your desired sambar consistency.

9. 9.Pressure Cook the Sambar

   Close the pressure cooker lid and cook for 2 whistles to ensure the beans and potatoes are tender.

10. 10.Garnish and Serve

    Once the pressure is naturally released, open the cooker. Add some freshly chopped coriander leaves and bring the sambar to a single boil. Serve hot with ragi mudde, chapati, or rice with a dollop of ghee.