I happened to see the making of this sambar in a cookery show. I tried it and now its my hubby's favorite. I feel the taste of tamilnadu hotel sambar whenever i have it with rice, yummy!!! and also shared the recipe with my mom too. Great ryt :) ???
Preparation Time:5 minutes
Cooking Time:25 minutes
Ingredients:
| Lady's Finger/Okra | 10 to 15 |
| Toor dal | 1/2 cup |
| Big onion | 1(medium) |
| Tomato | 1(medium) |
| Green chilly | 4(medium) |
| Ghee | 1 tbl spoon + 1/2 tspoon |
| Sesame oil | 2 tbl spoon |
| Mustard | 1 tspoon |
| Dry red chilly | 3 |
| Curry leaves | 1 sprig |
| Chilly Powder | 1 tspoon |
| Coriander Powder | 1 tspoon |
| Home made sambar powder | 1 tspoon |
| Asafoetida Powder | 1/2 tspoon |
| Fenugreek Powder | 1/2 tspoon |
| Salt | to taste |
| Tamarind | 1 lemon size |
Preparation:
(1) Wash toor dal and add it in a pressure cooker. Add 1&1/4 cup of water with little salt to it. Pressure cook for 5 whistles. Once the pressure is released mash the dal well with the back of a spatula. Keep it aside.
(2) Mean while cut the ends off from okra and chop it into 1 inch pieces. Also chop onion and tomato into small cube shapes. Chop green chillies into small round shapes. Keep it aside. Soak tamarind in 2 to 3 tbl spoon of hot water and extract the juice. Add the juice to 2&1/2 cup of water. Add little salt to it. Mix once and keep this tamarind water aside.
(3) Heat oil in a kadai. Add chopped okra to it. To remove the slime saute occasionally till dark black spots appear on its side(say for some 5 minutes). Keep it aside.
(4) In the same kadai add ghee and allow the mustard seed to splutter. After that add dry red chilly and curry leaves. Now add chopped onion cubes and salt to it. Saute till onion turns transparent.
(5) After that add tomato cubes to it. Also add turmeric powder, chilly powder, coriander powder and saute for another two minutes.
(6) To this pour prepared tamarind water and brings to boil. Add okra pieces to it. Mix once.
(7) Now add mashed dal. Mix well. To this add asafoetida powder and fenugreek powder. Make a salt test here. If you want you can add 1 sprig of curry leaves too. Close the vessel with a lid. Allow to boil for another 10 minutes in low to medium flame. At the last stage add ghee and switch off the flame. Close the vessel with a lid so that the flavor sets well.
(8) Your vendakka sambar is ready.
(2) Mean while cut the ends off from okra and chop it into 1 inch pieces. Also chop onion and tomato into small cube shapes. Chop green chillies into small round shapes. Keep it aside. Soak tamarind in 2 to 3 tbl spoon of hot water and extract the juice. Add the juice to 2&1/2 cup of water. Add little salt to it. Mix once and keep this tamarind water aside.
(3) Heat oil in a kadai. Add chopped okra to it. To remove the slime saute occasionally till dark black spots appear on its side(say for some 5 minutes). Keep it aside.
(4) In the same kadai add ghee and allow the mustard seed to splutter. After that add dry red chilly and curry leaves. Now add chopped onion cubes and salt to it. Saute till onion turns transparent.
(5) After that add tomato cubes to it. Also add turmeric powder, chilly powder, coriander powder and saute for another two minutes.
(6) To this pour prepared tamarind water and brings to boil. Add okra pieces to it. Mix once.
(7) Now add mashed dal. Mix well. To this add asafoetida powder and fenugreek powder. Make a salt test here. If you want you can add 1 sprig of curry leaves too. Close the vessel with a lid. Allow to boil for another 10 minutes in low to medium flame. At the last stage add ghee and switch off the flame. Close the vessel with a lid so that the flavor sets well.
Serve it hot with rice…
Tips:
- Don't add too much of tamarind juice to this sambar.
- Addition of ghee gives an extra flavor. You can replace it with oil too.
- Sesame oil helps in removing slime from okras.
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