Beans Sambar | Karnataka Style Sambar Recipe using fresh Coconut

Sambar and Rice is a very staple combination in any south Indian home.The versions of sambar vary from state to state but the basic ingredients are almost similar.I have posted many Sambar recipes which are prepared using ready sambar powder-which is typical Andhra version and today I am posting my mom's version which is prepared using freshly roasted spices and coconut. I feel that the Karnataka style Sambar tastes best with rice where as the Andhra style sambar goes well with both rice and idli/dosa varieties.I have my own set of vegetables to be put in these sambar varieties like drumsticks,brinjals,ladiesfinger,bottle gourd,radish,carrot-potato-brinjal combo goes well with Andhra style sambar where as the vegetables like beans, cluster beans, broad beans,chow-chow, radish,drumstick and greens go well with the Karnataka style sambar.

Check out other sambar recipes in my blog:

• Brinjal Sambar
• Drumstick Sambar | Mulakkada Sambar
• Gummadikaya(Red Pumpkin) Sambar
• Mullangi(Radish) Sambar-with freshly made masala
• Udupi Sambar | Mixed Vegetable Sambar

Beans Sambar Recipe -Karnataka style:

Serves 2-3

Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:

1/2 cup Toor dal

20-25 French Beans

1 Onion, diced or 12-15 Shallots

1 large Tomato, chopped

a small gooseberry size Tamarind
1/4 tsp Turmeric powder

1-2 tsp grated Jaggery,optional

2 tsp Oil

Salt to taste

to roast and grind:
2 tsp Coriander seeds
1/4 tsp Peppercorns
1/2 tsp Cumin seeds
2 Red chillies,spicy variety
2 Byadige Red chillies
1/3 cup grated coconut

to temper:

2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1-2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Chop the corners of beans and cut them into 1" pieces by removing the fiber in between with your hands.
• Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder to it. In a separate container add chopped beans and tomato and pressure cook dal and vegetables separately for 3 whistles, Once the pressure drops slightly mash the dal with a wooden ladle.
• Soak tamarind in water for some time and extract pulp from it and keep it ready.
• Dry roast coriander seeds, cumin seeds, red chillies and pepper corns and grind them along with freshly grated coconut to a fine and smooth paste.You can even saute the fresh grated coconut at the end for half a minute along with the spices,this way the sambar does not spoil quickly even in summers.
• Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add boiled vegetable pieces and cooked dal to it.
• Add ground mixture , tamarind pulp, salt, jaggery and mix nicely and boil it until the raw smell of the ground paste is gone.Also add enough water to get the required consistency while boiling.
• Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. 
• Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.

Serve it hot with steamed Rice and fryums and a vegetable stir fry.

Notes:

1. You can replace beans with any other vegetable like carrot, cluster beans, drumstick, pumpkin,chow-chow, potato,raw papaya, brinjals,broad beans(chikkudu) etc or a combination of mixed vegetables.
2. You can follow the same process for ladies finger sambar, in that you need to fry the ladies finger pieces in oil first and then add to the sambar while boiling.You should not pressure cook the ladies finger pieces.
3. You can even prepare sambar with greens like amaranth, fenugreek(methi), palak or mixed greens following the same process.It tastes nice with Ragi Mudde.
4. Instead of boiling the tomato, you can even grind the tomato with the other ingredients, that gives a nice color to sambar.
5. For a quicker version you can even grind tomato,grated coconut with Karnataka style sambar powder to a fine paste and follow the same recipe.

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