NMOT: Nam Mane Oota Tindi

Hitikida avarekalu saaru | Skin peeled Hyacinth beans sambar

Skin peeled Hyacinth beans sambar is simple & delicious gravy and goes very well with rice & dose.

Hitikida avarekalu saaru
For Masala paste
For Masala paste
Masala paste
  1. Heat oil in pan sauté onion & red chillies till onions are light brown.
  2. Add jeera, mix well & turn off the flame. Let this mixture come down to room temperature. Transfer the mixture to grinding jar.
  3. In same pan fry 2 tsp bili hitikida avarekalu (white avarekalu). This helps to thicken the sambar.
  4. 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.
  1. Heat ghee in Kadai, add mustard, once they splutter, add curry leaves & hing. Saute for few seconds.
  2. Add Hitikida avarekalu to temper & Saute in medium heat for 2 minutes.
  3. Now add masala paste & bring the sambar to desired consistency. Let it cook until avarekalu is ¾ done.
  4. Add required salt & jiggery & boil it until avarekalu is cooked completely.
  5. Serve hot with rice or mudde.

Nam Mane Oota Tindi

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