Avarekalu sambar or avarekalu basale soppu huli saru recipe explained with step by step pictures. Avreaklu sambar is prepared using fresh peeled avarekalu, malabar spinach, coconut and fresh ground masala. This is a very tasty and healthy sambar recipe. In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places.
Now the avarekalu or hyacinth beans or filed beans season is going on. So do try this recipe..I am sure you will love this. You can find many avarekalu recipes on this website like avarekalu sagu, avarekalu saru, avarekalu uppittu, avarekalu akkirotti, avarekalu mixture and avarekalu usli recipes.
Basale soppu or malabar spinach is very good for health. I have posted one more basale soppu thambli recipe on this website, which is a simple and tasty gravy recipe. Malabar spinach leaves are very common across Karavali (Udupi-Mangaluru) and Malnad region of Karnataka. And this recipe is very tasty and is signature dish of my Mother-in-law. You can replace this malabar spinach (basale soppu) leaves with palak leaves or any other leaves which can be used in the sambar. You can find palak sambar recipe here.
If you are looking for more sambar recipes then do check my amaranthus or harive soppina huli, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, shunti thambuli and okra sambar recipes.
Preparation time: 10 min
Cooking time: 30 min
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