Categories: sambar/Curry/Huli

Ingredients

• Avarekalu Beans – 4 cups, in all (shelled and pressure cooked with salt)
• Tamarind puree – 3-4 tbsps
• Rasam Powder – 2 tsps
• Coriander/Cilantro – a sprig, finely chopped
• Water – 2-3 cups
• Salt – to taste
• For the Masala:
• Channa Dal – 3 tsps
• Urad Dal – 1 tsp
• Dhaniya (Coriander) seeds – 1 tsp
• Methi seeds – 1/2 tsp
• Jeera/Cumin seeds – 1 tsp
• Black Pepper corns – 1/2 tsp (adjust to suit your taste since red chillies are being added too)
• Selam Chillies (hot variety) – 2 nos
• Byadgi Chillies – 2 nos (these add more colour than spicyness to your dish)
• Asafoetida – 1 pinch
• Cooking Oil – 1/2 tsp
• Ginger – 1/2″ piece
• Garlic – 5-6 pods (adjust to suit your taste)
• Grated Coconut – 4 tbsps
• Avarekalu Beans – 1/2 cup (shelled and pressure cooked with salt)
• For the Tempering:
• Mustard seeds – 1/2 tsp
• Asafoetida – a pinch
• Ghee – 1/2 tsp

Directions

1. In a wok, boil the tamarind puree, rasam powder, salt and water together for 2 minutes.

2. Add 3 1/2 cups of the cooked avarekalu beans and coriander. Allow to boil on a low flame.

3. In the meanwhile, fry together all the masala ingredients in a wok except the last 4 ingredients (ginger, garlic, grated coconut and 1/2 cup cooked avarekalu beans), on a low flame till the daals turn golden brown.

4. Allow to cool. Grind together all the fried masala ingredients with ginger, garlic, grated coconut and 1/2 cup avarekalu beans, with as less water as possible. Keep aside.

5. Once you see a froth collecting on the surface of the saaru in the wok, add the ground masala paste. Stir well so that no lumps are formed.

6. Continue to boil on a low flame for about 10-15 minutes or till the saaru turns into a bubbly liquid.

7. Prepare a tempering with the mustard seeds, asafoetida and ghee. Pour over the saaru and stir well.

8. Serve hot with raagi mudde!

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