Avarekai Sambar is a Karnataka delicacy prepared with field beans and is one of the most widely-loved recipes in the state. Usually prepared in the winters, this homemade curry is often eaten with Ragi Mudde.
To make the Avarekai Sambar, firstly the Avarekai need to be pressure cooked, and kept aside after draining all and any excess water that is in them. Next, dry roast red chillies, pepper powder, cumin, and coriander seeds in a Kadhai and sauté them continuously. Once the mixture is roasted, blend the masalas, add coconut to the masala and blend it again to make a fine paste.
Now this blended paste needs to be added to the cooked Avarekai and boiled while adding water to achieve the consistency desired. Add jaggery and tamarind paste to the Avarekai Sambar after it begins to boil and adjust the salt. For the tadka, add asafoetida and curry leaves to mustard seeds in heated oil when the seeds begin to splutter. Enjoy with rice.