HITKAVAREKALU SAMBAR

Ingredients:
Hitkavarekalu - 1 litre(Readily available in Bangalore.Otherwise to get the peeled avarekai-Follow this method-Soak the peeled avarekai in water for 6-8 hours.Then the peel should be removed and then used)
  • 1/2 cup of boiled hitkavarekai for grinding
  • 3 tsp of Bengal gram
  • 3 tsp of urad dal
  • 15 dried chillies red
  • 1 tsp Black pepper
  • 1 fistful of coriander seeds
  • 1/4 tsp cinnamon
  • Asoeftida
  • 1/2 Tsp methi/fenugreek seeds
  • 1 Tsp of poppy seeds
  • 1 1/2 Tsp Jeera
  • Salt
  • Tamarind Juice
  • Grated copra -1/2 cut copra (dry shredded coconut) (Incase dry copra not available use coconut)
  • One handful of Boiled groundnut seeds(optional)
  • Oil
  • Salt
How to make:
  • Take a kadai.Add little oil and fry bengal gram,urad dal,red chillies,black pepper,jeera,coriander seeds,cinnamon .
  • Let it cool.
  • Take a mixer and then add the above fried mixture to it.
  • Also add grated copra and boiled avarekai .
  • Grind well by adding little water.
  • Keep aside the above masala.
  • Now take a container and boil the peeled avarekai .(Note:This boils very fast,make sure you are there while it is boiling.If left to boil for a long time,the avarekai will become a paste,which leaves you without avarekai!)
  • Boiled groundnuts can also be added(optional though)
  • Once it is almost soft add the ground mixture and little tamarind juice.
  • Add salt to taste and mix well.
  • Keep stirring for 6-9 minutes .(Don't leave it as it might get burnt at the base of the container!)
  • Season with mustard seeds and Hinge.
Sambar on FoodistaSambarNutritional value for 1 Cup AvarekaLu or Hyacinth beans:
Hyacinth beans, mature seeds, cooked, boiled, with salt
Refuse: 0%  
NDB No: 16368 (Nutrient values and weights are for edible portion)

NutrientUnits1.00 X 1 cup 
-------
194g
Proximates
Water
g
134.11
Energy
kcal
227
Energy
kJ
951
Protein
g
15.79
Total lipid (fat)
g
1.13
Ash
g
2.83
Carbohydrate, by difference
g
40.16
Minerals
Calcium, Ca
mg
78
Iron, Fe
mg
8.89
Magnesium, Mg
mg
159
Phosphorus, P
mg
233
Potassium, K
mg
654
Sodium, Na
mg
471
Zinc, Zn
mg
5.53
Copper, Cu
mg
0.662
Manganese, Mn
mg
0.935
Selenium, Se
mcg
5.4
Vitamins
Vitamin C, total ascorbic acid
mg
0.0
Thiamin
mg
0.524
Riboflavin
mg
0.072
Niacin
mg
0.797
Pantothenic acid
mg
0.613
Vitamin B-6
mg
0.072
Folate, total
mcg
8
Folic acid
mcg
0
Folate, food
mcg
8
Folate, DFE
mcg_DFE
8
Vitamin B-12
mcg
0.00
Vitamin A, RAE
mcg_RAE
0
Retinol
mcg
0
Vitamin A, IU
IU
0
Vitamin D (D2 + D3)
mcg
0.0
Vitamin D
IU
0
Lipids
Fatty acids, total saturated
g
0.192
18:1 undifferentiated
g
0.050
18:2 undifferentiated
g
0.475
Cholesterol
mg
0
Amino acids
Tryptophan
g
0.132
Threonine
g
0.611
Isoleucine
g
0.757
Leucine
g
1.341
Lysine
g
1.079
Methionine
g
0.126
Cystine
g
0.184
Phenylalanine
g
0.795
Tyrosine
g
0.565
Valine
g
0.819
Arginine
g
1.160
Histidine
g
0.452
Alanine
g
0.706
Aspartic acid
g
1.866
Glutamic acid
g
2.567
Glycine
g
0.681
Proline
g
0.768
Serine
g
0.869
USDA National Nutrient Database for Standard Reference, Release 23 (2010)

 

Comments

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