Amrekya saambar
2-3 Servings ~ 25-30
  • 50gms Amrekya
  • 1 Onion - Diced
  • 1 Tomato - Diced
  • 2 Pods Garlic
  • 4 Tsp Grated Coconut
  • 1 Tsp Red Chilly powder
  • 1 Tsp Cumin seeds
  • 2 Tsp Saambar powder
  • 1 Tsp Mustard seeds
  • A Pinch of Asafoetida
  • ½ Tsp Turmeric powder
  • 1 Tsp coriander seeds
  • 1 Tsp Pepper Powder
  • 2 Green chilly
  • Few Curry leaves
  • 2 Dry red chilly
  • Salt to taste
  • 2 Tsp Oil

Broad Beans Sambar

Amrekaya/ Amarapyar is also called as Lima Beans.


– Wash & chop the amrekya. Boil water in a heavy bottom vessel; add a pinch of salt and turmeric powder along with the broad beans.
– Dry roast coconut, onion, tomato, garlic, cumin seeds, coriander seeds, chilly powder, pepper powder, sambar powder & green chilly.
– Blend all the roasted ingredients into a fine paste with the help of water.
-Heat oil in a heavy bottom vessel; add mustard seeds, dry red chillies and the curry leaves. Allow spluttering of mustard seeds.
– Now pour the grinded mixture into it & add the boiled Broad Beans. Mix well.
-Allow to boil. Add asafoetida & coriander leaves.
-Serve it hot with white rice.


Note: Take 25gms of each of chopped amrekya & amrekya seeds.

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