Mysore Style Avarekalu Rasam Recipe

Mysore Style Avarekalu Rasam Recipe is a delicious rasam made from the Avarekalu which is a part of broad bean category. The beans are famous in Karnataka which they use to make various dishes. Avarekalu are hyacinth beans which are rich in calcium and iron. The beans are steamed and then ground along with Mysore Style Rasam powder.Since Avarekalu season starts from December to January, in many parts of Karnataka, people love to prepare a homemade dishes using this.  Avarekalu / Lilva Beans, Tamarind Water, Tomatoes, Fresh coconut, Jaggery, Turmeric powder (Haldi), Salt, Coriander (Dhania) Seeds, Dry Red Chillies, Byadagi Dried Chillies, Cumin seeds (Jeera), Whole Black Peppercorns, Mustard seeds (Rai/ Kadugu), Methi Seeds (Fenugreek Seeds), Mustard seeds (Rai/ Kadugu), Curry leaves, Ghee   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 For the Rasam Masala 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 (Rai/ Kadugu) 1/2 teaspoon Methi Seeds (Fenugreek Seeds) For tempering 1 teaspoon Mustard seeds (Rai/ Kadugu) 2 sprig Curry leaves Ghee , for cooking     10   30     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. Turn off the flame and allow to release the pressure naturally and then open the lid.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. Once done, cool the mixture and blitz it to a smooth powder using a mixer grinder.Add fresh coconut, boiled avarekalu and give it a blitz. Grind it into a coarse paste.Heat a saucepan with tamarind water, tomato, green chilli and turmeric powder allow it to boil for 10 minutes.Add this ground paste into the Avarekalu Rasam  that is being boiled, add salt, jaggery and adjust according to your palate.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.Serve the Mysore Style Avarekalu Rasam Recipe along with steamed rice, Cabbage Palya Recipe, and curd rice to finish it off with.