This is a special post. We dedicate the recipe with love and regards to Chaya aunty.
Avrekai in Kannada, anapaginjalu in Telugu are flat beans found abundantly in Karnataka, Tamil nadu and Rayalseema region of AP. While the “Avrekai” season is around November to January, we were lucky enough to find some now, probably the last lot of this season.
We will get back with more avrekai recipes soon, till then the Sambar is here:
Preparation time: 30-45 mins
Flat beans (Avarekayi/ anapaginjalu) 1/4th kilo
Raw rice (Akki/Biyyamu) 4 tsp
Fresh and grated coconut (hasi kobbri/kobbari) 2 tsp
Cumin seeds (Jeerige/Jeelakarra/jeera) 1 tsp
Coriander seeds (Dhania/Dhaniyalu) 1 tsp
Cinnamon stick (Chakke/Dalchinchakka/Dalchini) 1
Dried capers (Marat moggu) 1
Tamarind/Tamarind paste(Chintapandu) 1 blob/1 tsp
Fresh and chopped coriander (Kothamri/Kotimeera) 2 tsp
Red chilli powder 1 tsp
Mustard seeds 1 tsp
Ghee 1 tsp
Curry leaves 4-5
Pinch Asafoetida (Hing/Inguva)
Salt to taste
Wash and pressure-cook the flat beans to 2 whistles. Add enough water to the beans so that they are well cooked and the sambar feels thick and smooth.
In the meanwhile, soak 4 tsp of raw rice for around 15 mins.
Blend to a fine paste: Fresh and grated coconut, cumin seeds, coriander seeds, cinnamon stick, dried capers, tamarind/tamarind paste, fresh and chopped coriander and the soaked raw rice. Add a handful of the cooked beans and grind again for thick sambar (optional).
Add salt to taste, the blended rice paste to the cooked beans and mix. Add red chilli powder and place on medium heat and stir well.
Add a pinch each of turmeric and asafoetida, mix and leave to boil for around 5 minutes.
Heat ghee in a pan, add mustard seeds and as they splutter, add curry leaves. Season the sambar with this tempering.
Karnataka’s traditional Avrekai huli or anapaginjala pulusu is ready. With protein rich flat beans, the sambar is a good nutritious option. Served with ghee topped rice, avrekalu and congress kadlekai (popular mixtures in Karnataka) to munch along.