Hitikida avarekalu saaru | Skin peeled Hyacinth beans sambar
Skin peeled Hyacinth beans sambar is simple & delicious gravy and goes very well with rice & dose.
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Ingredients
- 2 cup Hitikida avarekalu
- ½ tsp Jaggery
- Salt to taste
- ½ tsp Oil/Ghee
- Few Curry leaves
- 1 tsp Mustard
- 2 pinch of Hing/asafoetida
For Masala paste
- 1 medium Onion
- 15 Red dry chillies (Khara & badige)
- 1 tsp Jeera/Cumin
- 1 tsp Coriander powder
- 1 tsp Coriander seeds
- ¾ cup Grated coconut
- ½ tsp Poppy seeds
- 1 medium Tomato
- Coriander leaves Handful
- 1 tbsp. Hitikida bili (white) kalu
- ½ tsp Oil
Ingredients
For Masala paste
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Instructions
Masala paste
- Heat oil in pan sauté onion & red chillies till onions are light brown.
- Add jeera, mix well & turn off the flame. Let this mixture come down to room temperature. Transfer the mixture to grinding jar.
- In same pan fry 2 tsp bili hitikida avarekalu (white avarekalu). This helps to thicken the sambar.
- Grind Onion, red chilli, jeera mixture along with Coriander powder, Coriander seeds, Coconut, poppy seeds, tomato, coriander leaves & fried bili hitikida avarekalu to smooth paste.
