Avarekalu sambar recipe | How to make avarekalu soppu saru | Avarekalu basale soppu huli saru
By Latha on January 8th, 2018
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
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 bunch basale soppu (or palak leaves)
- 1 cup avarekalu
- 1/4 tsp turmeric powder
- 2 tsp crystal salt (or as per your taste)
- Gooseberry sized tamarind
Ingredients for masala: (measuring cup used = 240ml)
- 3/4 cup grated coconut
- 2 - 4 red chili
- 2 tsp coriander seeds
- 1/2 tsp mustard seeds
- 2 - 4 cloves of garlic
- 1 tsp cooking oil
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- 2 tsp cooking oil
Instruction for making avarekalu and basale soppu sambar:
- Peel and collect the avarekalu.
- Separate the leaves and stems of malabar spinach leaves. Also check for any worms or spider web. Then rinse it thoroughly. You can use palak leaves as well.
- Next cut only the stem part of malabar spinach into finger length pieces. Take avarekalu and the shopped stem in a cooker. Add in a tsp of salt and required water water.
- Cook them by making 2 whistles. If using palak leaves, then cook only the avarekalu.
- Meanwhile chop the cleaned leaves. Add it into the same cooker, which has cooked stem and avarekalu. Add in turmeric powder. Add in half a cup of water and cook by making 1 whistle.
- Take the ingredients listed under "for masala" and fry until mustard seed splutters using a tsp of oil. Please note, garlic should not be fried. Fry red chili, coriander seeds and mustard seeds.
- Grind roasted spices and grated coconut using a mixer grinder. Use required water and grind until smooth.
- At the end add in peeled garlic and coarse grind it.
- Then add this ground masala into the cooker, which has cooked vegetables and dal. Add in required salt and tamarind extract.
- Add in required water, mix well and bring it to boil.
- Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty and healthy avarekalu sambar with hot rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!