Avarekalu Saaru

Ingredients

• - field bean saaru
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp saaru pudi (saaru powder)
• - 1/4 tsp turmeric
• - 1 tsp ghee
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Cook fresh field beans: Shell 1 cup fresh avarekalu (hyacinth beans). Pressure cook with 1 cup water and salt for 2-3 whistles until tender. Save the cooking water.
2. Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth.
3. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.
4. Combine: In a pot add tamarind water, avarekalu cooking water, mashed dal and 1 cup more water. Mix well.
5. Add spice powders: Add half tsp turmeric, 1.5 tsp rasam powder, half tsp pepper powder and salt.
6. Add cooked beans: Add the cooked avarekalu beans.
7. Bring to boil: Cook on medium heat until boiling.
8. Simmer: Reduce heat and simmer 8 minutes.
9. Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida, 2 dried red chillies and curry leaves.
10. Serve: Pour tempering into saaru. Adjust salt. Avarekalu saaru is a seasonal winter Karnataka saaru. Serve over steamed rice.