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🇮🇳
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)
Rate this recipe
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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🇮🇳
Estimated Nutrition Highlights
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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)
Rate this recipe
You might also like · Karnataka
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Karnataka Style Sabsige Soppu Paddu Recipe (Dill leaves Savory Fritters Recipe)
⏱️ 40 min
Karnataka Style Badanekayi Palya Recipe - Long Brinjal In Spicy Coconut Recipe
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