Tuesday, November 1, 2016

Avarakkai Sambar | Broadbeans Sambar | Chikkudukaya Sambar

Print Friendly and PDF
avarakkai sambar
Sambar appears quite often for lunch in most of the south Indian homes. Sambar is very verstaile and can be prepared with various vegetables. Also the preparation process of Sambar varies from home to home. My mom always prepare Karnataka style sambar with the addition of coconut and freshly roasted spices where as my MIL prepares Andhra style Sambar which has the addition of just sambar powder. Both tastes nice in their own way while I prefer Mil's version of sambar for breakfast varieties and also on those days I am lazy to make elaborate coconut version of Sambar. My mom's version of Sambar with coconut is bit elaborate but it tastes best with Rice and it is so heavy that you do not need any other side dish along with it,
avarakkai sambar
Coming to today's recipe I am posting Chikkudukaya Sambar in Andhra style which is a very simple preparation.One can prepare Chikkudukaya Sambar even in Karnataka style with the addition of coconut.To be honest I like the coconut version for this chikkudukaya sambar but I was lazy enough that day and ended up making simple version.If you are interested check out Karnataka style Beans Sambar(with Coconut) recipe where one can replace beans with broad beans and follow the same recpe,it tastes very nice with rice.
Check out other Sambar recipes in my blog.
broadbeans sambar
Chikkudukaya(Broadbeans) Sambar Recipe:
Serves 3-4
Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Side dish for Rice - Main Course

1/2 cup Toor dal
12-15 Broad beans/Chikkudukaya
1 large Onion, diced or 7-8 Shallots
1 large Tomato, finely chopped
a small gooseberry size Tamarind
1/2 tsp grated Jaggery,optional
1/2 tsp Turmeric powder
1 tbsp. chopped Coriander leaves
2 tsp Oil
Salt to taste

to temper:
2 tsp Ghee/Oil
1/2 tsp Mustard seeds
1-2 Red chillies
a sprig of Curry leaves
a pinch of Asafoetida

  • Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder and pressure cook for 3 whistles. Once the pressure drops slightly mash the dal with a wooden ladle.
  • Trim the edges of broad beans and remove the fibre lengthwise by pulling down the tip.Open the broad beans and check for insects and then cut/tear broadbeans into 2-3 pieces.
  • Soak tamarind in water for some time and extract pulp from it and keep it ready.
  • Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add diced onions and fry until they turn translucent. Add broadbeans pieces and fry for 4-5 mins and then add chopped tomatoes and fry until they become slightly soft.
  • Add 1 cup water roughly and boil it for 2-3 mins. Now add tamarind pulp, salt, sambar powder( mix it in 2 tbsp. water before adding to avoid forming lumps), jaggery and mix nicely and boil it until the raw smell of the sambar powder is gone and the vegetables are cooked nicely.
  • Add cooked and slightly mashed dal and add some more water if required. Boil it for 3-4 mins until the sambar thickens. Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. Add coriander leaves at the end.
Serve it hot with steamed Rice and fryums and a vegetable stir fry.

  • One can follow the same recipe and prepare sambar with various vegetables like Drumstick, Radish,  Brinjal, Potatoes, Carrots, Sweet Pumpkin, Yellow Cucumber and Bottle gourd.
  • After you fry the vegetable pieces you can add tamarind pulp and pressure cook for 1 whistle if you want to make it quick.
  • Always add tempering at the end to retain the flavour of sambar and close it immediately.
  • I prefer to add ghee for tempering as it lends a nice flavour to sambar.
chikkudukaya sambar


Unknown said...

WOW! This variety of sambar is really tastes better with rice. worth trying

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top