Hitikida Avarekaalu Sambar
The recipe is from Huliyar, a small town in located in Southern part of India, Karnataka (Tumkur District). The town has many Arya Vysya families and this recipe comes from my mom's grand parents house. Over the years, the recipe has seen many modifications by my ajji (grand mother) and my mother herself. I am the perhaps the 4th generation (in between we have many older cousins)
who is using this recipe. It is a real yumm treat to us whenever my mom cooked this at home.
Here is how my mom made this sambar.
Avarekaalu (deskinned) - 250g
Red Chillies - 5 or 6 (Spicy ones) + 4 byadi chillies
Coriander Seeds - 1tbsp + 1tsp
Cumin - 1/2 tsp
Black Pepper - 5 seeds
Poppy Seeds - 1tbsp
Cloves - 5
Cinnamon - 2" stick
Marathi moggu- 2
Sauteed Onions - from 1 onion
Raw onion - 1tbsp
Garlic - 1 clove or 1 piece
Grated Coconut - 6 tbsp
Oil for frying
Tamarind Juice - 4tbsp
Jaggery or brown sugar for balancing the taste
Heat a pan and fry all the ingredients separately listed in 'masala' except coconut. Add a drop of oil when you fry red chillies and a tea spoon oil when you fry onions.
Grind the following in a mixer ginder :
Chillies, sauteed onions (pan fried onions), raw onions and garlic with little water to a smooth paste. Cook avarekaalu in this masala untill the beans are soft. This method takes a long time to cook beans.
Beans are cooked on stove top and not in pressure cooker.
Meanwhile, grind the following in mixer grinder :
Grated coconut, corainder seeds, cumin, pepper, poppy seeds, clove, cinnamon and marathi moggu into a smooth paste using water. Add this masala to the cooked beans. Add more water if needed.
Add in tamarind paste, salt and jaggery. Adjust the flavors and switch off the stove. Hitkavre is ready to eat. I prefer the curry to cool down before I serve.
Method 2 : Short Cut ;) my way...
1. Cook beans in water on stove top. Once it is cooked, beans look like this :
Skim away froth when the beans is cooking.
In a mixer grinder, grind all the ingredients (ater frying) listed under 'masala' into a smooth paste.
Add tamarind juice, jaggery salt and enough water and bring to boil. Adjsut the flavors and sambar is ready to eat.
We love to eat it with Dosa! Slurrrp!!!! Try it out to know it...