Avarakkai Sambar | Broadbeans Sambar | Chikkudukaya 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,

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.

• Beans Sambar with coconut - Karnataka style
• Brinjal Sambar
• Drumstick Sambar | Mulakkada Sambar
• Gummadikaya(Red Pumpkin) Sambar
• Mullangi(Radish) Sambar-with freshly made masala
• Udupi Sambar | Mixed Vegetable Sambar (Karnataka style)

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

Ingredients:

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

2 tbsp. Andhra style Sambar 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

Method:

• 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.

Notes:

• 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.

Technorati Tags: sambar varieties, sambar recipes, south indian recipes, chikkudukaya recipes, chikkudukaya sambar, avarakkai sambar, broadbeans recipes, broadbeans sambar, andhra recipes ,tamilnadu recipes

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Broadbeans Stir fry with Maharastrian Ghati Masala

As mentioned in my previous post I am posting a simple stir fry using the Maharastrian Ghati masala.I chose to make something very simple with this masala so as to know the flavors of the masala in the curry.I have used broad-beans here,you can use any of the beans like french beans,cluster beans,yard long beans and you can even make carrots,beetroot,cabbage,gobi the same way.Now coming to the recipe..

Ingredients:
250 gms broadbeans
2 tsp Maharastrian Ghati masala
1/2 red chili powder(optional)
3-4 tsp roasted peanut powder
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
a sprig of curry leaves
1 tsp oil
salt to taste

Method:

• Clean and wash the broad-beans and check for insects in it and then finely chop the broadbeans into 1/2 cm pieces.
• Steam the chopped beans until they are soft but still crunchy.
• Heat oil in a kadai and crackle mustard seeds and add urad,chana dal and curry leaves and fry until they turn light brown in color.
• Add the steamed beans and add enough salt to it and mix well and cover it with lid and cook for 5-6 mins.
• Add red chili powder,ghati masala,ground nuts powder and mix well and cook for 2-3 mins.
• Remove it from fire.
  

Serve it with hot piping rice and dal/sambar.

Note:
I have used broad-beans here,you can use any of the beans like french beans,cluster beans,yard long beans and you can even make carrots,beetroot,cabbage,gobi the same way.
I am sending this to PJ's 'Flavors of Maharastra' event which is started by Naina.

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Chikkudukaaya Curry (Broadbeans Curry)

As my Husband is on business trip this entire week, I am not cooking anything elaborate these days and so I am preparing simple and easy dishes for me and clearing off the vegetables that I have in fridge.Believe me I am not spending more than half an hour in the kitchen for the entire day.Bread,Dosa(batter I prepared in a huge vessel),simple rice and sabzi,Maggi have become my daily food these days.I am sharing you one such simple chikkudukaaya sabzi that I have prepared recently.Even though it is bit time consuming,it does not require constant attention from us.

This is second entry to WYF-Side dishes by EC of Simple Indian Food.


Ingredients:
250 gms chikkudukaaya/broad beans chopped thin
1 Big onion chopped
2 Tomatoes finely chopped
1 tsp red chilli powder
1 tsp dhaniya powder
1/2 tsp jeera powder
1/4 tsp turmeric powder
salt

For tempering:
1 tbsp Chana dal
1 tsp urad dal
8-10 curry leaves
1/2 tsp jeera
1/2 tsp mustard seeds



Method:
Heat Oil in a kadai,crackle mustard seeds and jeera and add chana dal,urad dal,curry leaves and fry until they turn red.
Add chopped onions and fry until golden brown,add chopped tomatoes and fry until it is slight mushy.
Add chopped broad beans/chikkudukaaya and give a good stir and cover it with a plate and pour water over it.keep it in low flame and cook for 15-20 mins giving a stir occasionally(It should be cooked completely with the steam produced by this process,eventhough it is time consuming it adds better taste to the curry).
Add red chilli powder,dhaniya powder,jeera powder,turmeric,salt and mix properly.

serve it hot with rice/roti.

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