Avarakkai Kootan (Avarakkai Sambar) , is a yummy kuzhambu variety and I learnt this recipe from my mom and she used to call this kuzhambu as kootan and she serves this yummy kuzhambu with appalam. This kuzhambu can also be prepared with cabbage. Both the vegetables gives a nice flavour to the kuzhambu. Especially for bigger families or if we have guests, this type of kuzhambu would be very nice as it is rich in vegetable and also we would be able to get more quantity. Since the sambar itself have rich amount of beans, we can skip making poriyal. But any stir-fry vegetables would be a perfect accompaniment for this sambar.
Tips for Avarakkai Kootan (Avarakkai Sambar):
- We have used 1 lemon size tamarind. With this quantity we can serve this kootan for 5-6 people easily. If you want to use Tamarind paste, use 2 tablespoon of tamarind paste which will be equal to lemon size tamarind.
- While cooking dal, do not add more water then the dal will not be cooked mushy. For ½ cup of toor dal, add 1 cup of water that will help the dal to cook properly and mash the dal nicely so that it will blend nicely with the sambar.
- We can use chopped beans or chopped cabbage and make this same sambar instead of using avarakkai.
- Both sambar powder and also red chilies with the grinding ingredients are used in this recipe. So reduce or increase the spice as per your need.
- As we are using rich amount of flat beans, we can serve this kuzhambu with hot steaming rice along with toasted papad.
- We can add a teaspoon of jaggery if we like.
Avarakkai Kuzhambu
Equipments Needed
- Heavy Bottomed Pan
- Sauce Pan
- Mixer Grinder
Servings: 5 people
Calories: 162kcal
Avarakkai kootan is a sambar made with finely chopped flat beans along with cooked dal and freshly ground coconut based sambar masala. Rich with beans, this Sambar will be an ultimate mix for hot steaming rice along with a spoon of ghee!
Print Recipe
Ingredients
- 250 grams Broad Beans
- 1 Lemon Size Tamarind
- ½ cup Toor Dal (Pigeon pea) 1 Cup - 250ml
- 1 Pinch Turmeric
- 1.5 teaspoon Salt Adjust as needed
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 tablespoon Sambar Powder
Ingredients for Grinding
- 1 tablespoon Oil
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Coriander seeds
- 4 nos Red Chili
- ¼ teaspoon Fenugreek seeds
- ¼ Cup Grated Coconut
Ingredients for Tempering
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- Few Curry leaves
Instructions
Soaking Tamarind
- Soak the tamarind in warm water for about 10 mins. Extract the juice and set it aside
Pressure cooking Dal
- Finely chop the broadbeans and set aside. Take dal in a vessel. Add turmeric powder and water. Pressure cook for 4 whistles.
- Mash the cooked dal nicely and set it aside
Preparing Grinding Ingredients
- Heat oil in a pan and add the grinding ingredients except coconut and fry them till the dal turn golden brown color.
- Take these fried ingredients in the mixer along with grated coconut
Grinding Process
- Grind everything to a smooth paste. Set this paste aside
Tempering Process
- Heat oil in pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and give a mix.
Cooking Flat Beans
- Add chopped flat beans to the pan. Add turmeric powder and stir-fry in high flame for 2 mins.
- Add water and cook the flat beans till they are soft
Finishing Kootan
- Once the flat beans is cooked, Then add the tamarind extract along with asafetida and salt. Allow the tamarind juice to boil for about 8-10 mins till its raw smell goes off.
- Then, add mashed dal to the sauce pan.
- Also add ground coconut-spice sambar masala and mix well. Bring the Kootan to boil and switch off the flame
- The yummy Avarakkai (Broadbeans) Kuzhambu is now ready to serve with hot steaming rice.
Video
Notes
- We have used 1 lemon size tamarind. With this quantity we can serve this kootan for 5-6 people easily. If you want to use Tamarind paste, use 2 tablespoon of tamarind paste which will be equal to lemon size tamarind.
- While cooking dal, do not add more water then the dal will not be cooked mushy. For ½ cup of toor dal, add 1 cup of water that will help the dal to cook properly and mash the dal nicely so that it will blend nicely with the sambar.
- We can use chopped beans or chopped cabbage and make this same sambar instead of using avarakkai.
- Both sambar powder and also red chilies with the grinding ingredients are used in this recipe. So reduce or increase the spice as per your need.
- As we are using rich amount of flat beans, we can serve this kuzhambu with hot steaming rice along with toasted papad.
- We can add a teaspoon of jaggery if we like.
Nutritional Info
Nutrition Facts
Avarakkai Kuzhambu
Amount Per Serving (126 grams)
Calories 162
Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 385mg17%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 3g3%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
SOAKING TAMARIND
- Soak the tamarind in warm water for about 10 mins. Extract the juice and set it aside
PRESSURE COOKING DAL
- Finely chop the broadbeans and set aside. Take dal in a vessel. Add turmeric powder and water. Pressure cook for 4 whistles.
- Mash the cooked dal nicely and set it aside
PREPARING GRINDING INGREDIENTS
- Heat oil in a pan and add the grinding ingredients except coconut and fry them till the dal turn golden brown color.
- Take these fried ingredients in the mixer along with grated coconut
GRINDING PROCESS
- Grind everything to a smooth paste. Set this paste aside
TEMPERING PROCESS
- Heat oil in pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and give a mix.
COOKING FLAT BEANS
- Add chopped flat beans to the pan. Add turmeric powder and stir-fry in high flame for 2 mins.
- Add water and cook the flat beans till they are soft
FINISHING KOOTAN
- Once the flat beans is cooked, Then add the tamarind extract
- Add Sambar powder, asafoetida and salt to the tamarind juice
- Allow the tamarind juice to boil for about 8-10 mins till its raw smell goes off.
- Then, add mashed dal to the sauce pan.
- Also add ground coconut-spice sambar masala and mix well.
- Bring the Kootan to boil and switch off the flame
- The yummy Avarakkai (Broadbeans) Kuzhambu is now ready to serve with hot steaming rice.
