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    Avarekaalu Saaru Ingredients For Avarekalu Saaru

    Uploaded by

    Adhithya Srinivasan
    This document provides a recipe for Avarekalu Saaru, a soup from Karnataka made with avarekalu beans. The ingredients include avarekalu beans, tamarind puree, rasam powder, coriander, water, and salt. A masala is prepared by frying and grinding various spices like channa dal, urad dal, coriander seeds, and red and green chilies. The masala is added to the boiling soup along with ginger, garlic, and coconut. Finally, a tempering of mustard seeds, asafoetida, and ghee is added before serving the hot saaru.

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    Avarekaalu Saaru Ingredients For Avarekalu Saaru

    Uploaded by

    Adhithya Srinivasan
    41 views2 pages
    This document provides a recipe for Avarekalu Saaru, a soup from Karnataka made with avarekalu beans. The ingredients include avarekalu beans, tamarind puree, rasam powder, coriander, water, and salt. A masala is prepared by frying and grinding various spices like channa dal, urad dal, coriander seeds, and red and green chilies. The masala is added to the boiling soup along with ginger, garlic, and coconut. Finally, a tempering of mustard seeds, asafoetida, and ghee is added before serving the hot saaru.

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    Avarekaalu Saaru

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    Avarekaalu Saaru

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    This document provides a recipe for Avarekalu Saaru, a soup from Karnataka made with avarekalu beans. The ingredients include avarekalu beans, tamarind puree, rasam powder, coriander, water, and salt. A masala is prepared by frying and grinding various spices like channa dal, urad dal, coriander seeds, and red and green chilies. The masala is added to the boiling soup along with ginger, garlic, and coconut. Finally, a tempering of mustard seeds, asafoetida, and ghee is added before serving the hot saaru.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    41 views2 pages

    Avarekaalu Saaru Ingredients For Avarekalu Saaru

    Uploaded by

    Adhithya Srinivasan
    This document provides a recipe for Avarekalu Saaru, a soup from Karnataka made with avarekalu beans. The ingredients include avarekalu beans, tamarind puree, rasam powder, coriander, water, and salt. A masala is prepared by frying and grinding various spices like channa dal, urad dal, coriander seeds, and red and green chilies. The masala is added to the boiling soup along with ginger, garlic, and coconut. Finally, a tempering of mustard seeds, asafoetida, and ghee is added before serving the hot saaru.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    Avarekaalu Saaru Ingredients for Avarekalu Saaru:

    Avarekalu Beans 4 cups, in all (shelled and pressure cooked with salt) Tamarind puree 3-4 tbsps Rasam Powder 2 tsps Coriander/Cilantro a sprig, finely chopped Water 2-3 cups Salt to taste

    For the Masala:


    Channa Dal 3 tsps Urad Dal 1 tsp Dhaniya (Coriander) seeds 1 tsp Methi seeds 1/2 tsp Jeera/Cumin seeds 1 tsp Black Pepper corns 1/2 tsp (adjust to suit your taste since red chillies are being added too) Selam Chillies (hot variety) 2 nos Byadgi Chillies 2 nos (these add more colour than spicyness to your dish) Asafoetida 1 pinch Cooking Oil 1/2 tsp Ginger 1/2 piece Garlic 5-6 pods (adjust to suit your taste) Grated Coconut 4 tbsps Avarekalu Beans 1/2 cup (shelled and pressure cooked with salt)

    For the Tempering:


    Mustard seeds 1/2 tsp Asafoetida a pinch

    Ghee 1/2 tsp

    Procedure for Avarekalu Saaru:


    In a wok, boil the tamarind puree, rasam powder, salt and water together for 2 minutes. Add 3 1/2 cups of the cooked avarekalu beans and coriander. Allow to boil on a low flame. In the meanwhile, fry together all the masala ingredients in a wok except the last 4 ingredients (ginger, garlic, grated coconut and 1/2 cup cooked avarekalu beans), on a low flame till the daals turn golden brown. Allow to cool. Grind together all the fried masala ingredients with ginger, garlic, grated coconut and 1/2 cup avarekalu beans, with as less water as possible. Keep aside. Once you see a froth collecting on the surface of the saaru in the wok, add the ground masala paste. Stir well so that no lumps are formed. Continue to boil on a low flame for about 10-15 minutes or till the saaru turns into a bubbly liquid. Prepare a tempering with the mustard seeds, asafoetida and ghee. Pour over the saaru and stir well. Serve hot with raagi mudde!

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