Togarikalu saaru recipe | How to make thogari kaalu saaru | Fresh pigeon peas recipes
By Latha on December 13th, 2020
Togarikalu saru or thogarikaalu sambar recipe explained with step by step pictures. Easy and tasty sambar recipe prepared using togarikalu or fresh pigeon peas. Togarikalu saru or thogarikaalu sambar is served as an accompaniment with ragi mudde or rice. This tasty gravy recipe is very popular in Bangalore, Mysore, Mandya, Hassan, Tumkur and Kolar region of Karnataka. I have used whole spices here. You can replace it with either rasam powder or sambar powder.
Both avarekalu and togarikalu are seasonal crops. Generally we get it in the month of December and January. This saaru or sambar tastes too good. You need to remove the outer cover of the beans to prepare this saaru or gravy.
Generally Karanataka means people will think of Udupi sambar, Udupi rasam or Udupi cuisine. But I feel these recipes are equally tasty and more healthy as compared to udupi cuisine. Even though basically we follow udupi cuisine in my family or in our community. Any way do give a try and let me have your feedbacks.
If you are looking for more gravy recipes then do check my ragi mudde, Majjige huli, yellow cucumber sambar, tomato rasam, shunti thambuli, menthe huli, upsaaru and bendekai sambar recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 hours
Cooking time: 30 min
Serves: 4
Main Ingredients: (measuring cup used = 240ml)
- 1 cup togarikalu or fresh pigeon peas
- 2 tsp cooking oil
- 1 tbsp finely chopped coriander leaves
- 1 tbsp rasam powder or sambar powder (optional)
- A small marble sized tamarind (optional; I didn't use)
- Little jaggery
- Salt as per your taste
Dry spices if not having rasam powder:
- 2 - 5 red chillies
- 2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp methi seeds
- Big pinch of mustard seeds
Ingredients for grinding: (measuring cup used = 240ml)
- 1 onion chopped
- 1 big tomato chopped
- 4 - 5 cloves of garlic
- 1cm length ginger
- 1/4 cup grated coconut
- 1/4 finger length cinnamon
- 4 - 5 cloves
- little coriander leaves
- Few curry leaves
Ingredients for tempering the gravy or rasam:
- 1 red chilli
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- 2 tsp cooking oil
Instructions for making togarikalu saru or thogari kaalu sambar:
- Peel and gather 1 cup of togarikalu or fresh pigeon peas.
- Take the togarikalu in a cooker or container. Cook until soft by adding a pinch of turmeric and required water.
- Keep all the ingredients ready for frying.
- Parallelly heat oil in a frying pan and start roasting red chillies. You can skip this step and the next step if using rasam powder or sambar powder.
- Once the chillies are fried, add in coriander seeds, cumin seeds, methi seeds and mustard seeds. Fry them for a while.
- Followed by add in cinnamon, cloves, ginger and garlic. Again fry them for a while.
- Next add in chopped onion and fry until translucent.
- Add in few curry leaves also along with onion.
- At the end add in tomato and coriander leaves. Fry for a minute.
- Switch off the stove, add in grated coconut and give a quick mix..
- Once cool, transfer it into a mixie jar. Add in a laddle full of cooked togarikalu and grind it into a fine paste by adding required water.
- Add in this ground paste into the cooked togarikalu.
- Add in required salt, jaggery and tamarind. You can adjust all these as per your taste. Add in required water and keep it for boiling.
- Continue boiling for few minutes and top it with coriander leaves.
- Switch off the stove. Temeper it with oil, mustard seeds, curry leaves and red chili. Serve hot with ragi mudde or rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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