Avrekalu Sambar (Hyacinth Bean Sambar)

Step 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.

Step 2: Prepare Beans and Potato

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9: Pressure Cook the Sambar

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

Step 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.

• Ensure the masala paste is cooked well in oil until the raw smell disappears for a better flavor.

• Adjust the amount of water to achieve your preferred sambar consistency.

• Using rock salt can enhance the flavor of the sambar.