Avarekalu Chathumb / Avarekalu Saaru

In kannada it is called Avarekalu, Hindi it is Surti Papdi, English it is known as Indian Lilva Beans / Flat Beans. This is seasonal (winter) delight in india. Fresh is always good and also has a very nice beautiful aroma. I love it. My mother used to get very fresh avarekalu / lilva everyday morning during the season. Delicious varieties of dishes can be made using these beans. Made chathumb/rasam, quite easy to make. Follow the recipe




Prep Time : 10 Mins
Cook Time : 5 Mins
Serves - 4

Ingredients
  • Avarekalu / Indian flat beans / Lilva - 1 cup
  • Taur pappu / Togri bele / Toor Dal / Yellow pigeon peas - 1/2 cup
  • Tamarind juice - 2 tsp
  • Jaggery - a small piece
  • Salt to taste
  • Malaka pudi / Mensina pudi / Rasam powder - 1/2 tsp
Ingridients to Masala
  • Coconut / Thenga / Thenginathuri - 1/4 cup
  • Bhyadgi malaka / Bhyadgi mensina kai / Red chillies - 1 
  • Peryangyam / Hing / Asafoetida - a pinch
  • Water - 4 tbspn
Tempering  the Chathumb / Rasam
  • Oil - 1 tsp
  • Mustard seeds / sasive / kadag - 1/2 tsp
  • Hing / Asafoetida / Peryangayam - a pinch
Method
  • Cook the avarekalu with salt water and toor dal with water pressure cooker until 3 whistle.
  • Grind the masala into smooth paste
  • Take a large pan add dal and avarekal then add masala with 1/4 water stir
  • Add tamarind juice, jaggery, salt and bring to boil for few mins stir  remove from the hob
  • Take a small pan add oil then add mustard seeds allow to splutter add hing pour into rasam / chathumb
  • Serve hot with plain white rice.








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12 comments

Shanthi said...

Tempting and yummy.

divya said...

omg..so tempting....

Subhie Arun said...

Tempting... Frst time here dear... U hv wonderful collections .. Hapi to follow u.. Glad if u do d same

http://subhieskitchen.blogspot.co.uk/

LG said...

Aww, looks tempting kanri! yummy yumm

Priya said...

Saaru looks super comforting,droolworthy dish.

MALINI said...

HI MALA,
avarekalu saru looks yummy,first time here. glad if u visit my blog
http://malinisdelights.blogspot.in

Vanamala Hebbar said...

Thanks all :)

Kannada Cuisine said...

I love Avarekalu..looks like you got some fresh! that is something I adore :)

Shashikala Iyengar said...

Insted of only putting molakapudi, like normal chatambdu, try this masala along with molakapudi. grind little coconut, kottambari soppu and little jeerige. add this mixture while boiling it will give good flavour especially for avarekai chatambdu.


Shashikala Iyengar.

Vanamala Hebbar said...

Shashikala Iyengar - Thank you will try it out your method.

Ishwarya Raghuveer said...


I LOVE your blog - I've got all of amma's recipes written down but there are a some things missing which your blog fills the gap for. Side question: I've only found tinned avarekai in Korea - as they are already cooked, should I leave them out of the pressure cooker and just add them in when adding the cooked toor daal? THANKS!

Vanamala Hebbar said...

Thank You Ishwarya, Yeah you can use canned avarekai. If it already cooked then make little warm in the sauce pan with water and add it into dal.