KarnatakaLunchVegetarian

Mysore Style Avarekalu Rasam Recipe

Name: Mysore Style Avarekalu Rasam Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1 cup avarekalu / lilva beans; 1 cup tamarind water; 2 tomatoes - chopped; 2 teaspoons fresh coconut; 1 teaspoon jaggery; 1/2 teaspoon turmeric powder (haldi); salt - to taste; 1 teaspoon coriander (dhania) seeds; 2 dry red chillies; 1 byadagi dried chillies; 1 teaspoon cumin seeds (jeera); 1/2 teaspoon whole black peppercorns; 1 teaspoon mustard seeds; 1/2 teaspoon methi seeds (fenugreek seeds); 1 teaspoon mustard seeds; 2 sprig curry leaves; ghee - for cooking

A vegetarian Karnataka recipe with avarekalu / lilva beans, tamarind water, tomatoes - chopped. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

795kcal

Estimated Cost

₹425-575

Carbs89g

Protein50g

Fats27g

Servings Scaler

Instructions

10 steps

1
To begin making the Mysore Style Avarekalu Rasam Recipe, we will pressure cook the Avarekalu with 1 cup water and a pinch of salt for about 1 whistle
avarekalu / lilva beans(1 cup)tamarind water(1 cup)salt - to taste
2
Turn off the flame and allow to release the pressure naturally and then open the lid
3
Next to make the rasam masala, in a small skillet, heat some ghee on low flame and roast the spices -coriander seeds, dry red chillies, byadgi dried Chillies, cumin seeds, whole black peppercorns, mustard seeds, fenugreek seedsRoast them until you get a nice aroma for about 10 minutes
coriander (dhania) seeds(1 teaspoon)dry red chillies(2)byadagi dried chillies(1)cumin seeds (jeera)(1 teaspoon)whole black peppercorns(1/2 teaspoon)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)ghee - for cooking
4
Once done, cool the mixture and blitz it to a smooth powder using a mixer grinder
turmeric powder (haldi)(1/2 teaspoon)
5
Add fresh coconut, boiled avarekalu and give it a blitz
avarekalu / lilva beans(1 cup)teaspoons fresh coconut(2)
6
Grind it into a coarse paste
7
Heat a saucepan with tamarind water, tomato, green chilli and turmeric powder allow it to boil for 10 minutes
tamarind water(1 cup)turmeric powder (haldi)(1/2 teaspoon)
8
Add this ground paste into the Avarekalu Rasam that is being boiled, add salt, jaggery and adjust according to your palate
avarekalu / lilva beans(1 cup)jaggery(1 teaspoon)salt - to taste
9
To temper, heat a small amount of oil, add mustard seeds and allow it to crackle and then add curry leaves, hing and leave it for 10 seconds and pour it over the boiling rasam and serve hot
coriander (dhania) seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(2)
10
Serve the Mysore Style Avarekalu Rasam Recipe along with steamed rice, Cabbage Palya Recipe, and curd rice to finish it off with
avarekalu / lilva beans(1 cup)

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Recipe Source: archanaskitchen.com

KarnatakaLunchVegetarian

Mysore Style Avarekalu Rasam Recipe

A vegetarian Karnataka recipe with avarekalu / lilva beans, tamarind water, tomatoes - chopped. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time40 min

Calories

795kcal

Est. Cost₹425-₹575

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

89g(45%)

Protein

50g(25%)

Fats

27g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

10 steps

1
To begin making the Mysore Style Avarekalu Rasam Recipe, we will pressure cook the Avarekalu with 1 cup water and a pinch of salt for about 1 whistle
avarekalu / lilva beans(1 cup)tamarind water(1 cup)salt - to taste
2
Turn off the flame and allow to release the pressure naturally and then open the lid
3
Next to make the rasam masala, in a small skillet, heat some ghee on low flame and roast the spices -coriander seeds, dry red chillies, byadgi dried Chillies, cumin seeds, whole black peppercorns, mustard seeds, fenugreek seedsRoast them until you get a nice aroma for about 10 minutes
coriander (dhania) seeds(1 teaspoon)dry red chillies(2)byadagi dried chillies(1)cumin seeds (jeera)(1 teaspoon)whole black peppercorns(1/2 teaspoon)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)ghee - for cooking
4
Once done, cool the mixture and blitz it to a smooth powder using a mixer grinder
turmeric powder (haldi)(1/2 teaspoon)
5
Add fresh coconut, boiled avarekalu and give it a blitz
avarekalu / lilva beans(1 cup)teaspoons fresh coconut(2)
6
Grind it into a coarse paste
7
Heat a saucepan with tamarind water, tomato, green chilli and turmeric powder allow it to boil for 10 minutes
tamarind water(1 cup)turmeric powder (haldi)(1/2 teaspoon)
8
Add this ground paste into the Avarekalu Rasam that is being boiled, add salt, jaggery and adjust according to your palate
avarekalu / lilva beans(1 cup)jaggery(1 teaspoon)salt - to taste
9
To temper, heat a small amount of oil, add mustard seeds and allow it to crackle and then add curry leaves, hing and leave it for 10 seconds and pour it over the boiling rasam and serve hot
coriander (dhania) seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(2)
10
Serve the Mysore Style Avarekalu Rasam Recipe along with steamed rice, Cabbage Palya Recipe, and curd rice to finish it off with
avarekalu / lilva beans(1 cup)