Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, okra sambar. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Okra sambar is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Okra sambar is something which I have loved my entire life.
Vendakkai sambar recipe with step by step photos - delicious sambar made with okra or bhindi. If you like okra then this is a must try recipe for you. This is known as vendakkai sambar in tamil language or bhindi sambar in hindi. bendekai huli
To get started with this particular recipe, we must first prepare a few components. You can have okra sambar using 20 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Okra sambar:
- Take 1/3 Cup Tuvar dal
- Take 20 Shallots slice into two
- Prepare Pinch Hing
- Get 1.5 Cups Water
- Prepare 12 Okra
- Make ready 1 Tomato chopped
- Prepare 3 tsp Sambar powder
- Get 1/4 tsp Red chilli powder
- Take 1/4 tsp Turmeric powder
- Take As needed Salt
- Take 1 tbsp Gingelly oil
- Prepare 1 Amla size Tamarind soak in warm water
- Make ready leaves To garnish Coriander
- Get To Temper:
- Take 2 tbsp Gingerlly oil
- Prepare 1/2 tsp Mustard seeds
- Prepare 1/2 tsp Urad dal
- Take 2 Dry chilli
- Get 2 Spring Curry leaves
- Get Pinch Hing
This is a flavourful dish using bhindi/lady's finger and toor dal/pigeon peas. This is an authentic dish from Soth Indian cuisine and everyone loves and enjoy it. - Sautéing okra is a must before adding into sambar. If not, the okra will be slimy in the sambar. - Adding sugar/jaggery is purely optional. But, it gives a rounded flavor to the sambar. - Adjust the tamarind accordingly based on the size and ripeness of tomato.
Instructions to make Okra sambar:
- Soak tamarind in warm water for about 15 minutes. Squeeze the juice and keep aside. - - Cook tuvar dal in pressure cooker with shallot, hing and pinch of salt. - - When pressure released open the lid and mash the dal. Keep this aside.
- Heat oil in kadai add chopped okra. Saute for 3 minutes in medium flame. Don't burn it. - - Once okra cooked add cubed tomato. Again saute for couple of minutes. - - Add mashed lentils. Then add 1 cup of water, tamarind pulp, chilli powder, turmeric powder, sambar powder and enough salt.
- Stir well. Reduce the flame to sim and cook for another 10 minutes until okra becomes tender. Don't overcook the okra, as it turns mushy. - - Now heat oil in another small pan add mustard seeds, urad dal. Once mustard crackled add dried chilli, curry leaves and hing. Once done add this to sambar and switch off the flame for sambar. - - Garnish with coriander leaves and serve hot with rice. #mycookbook
If the tomato is large, reduce the tamarind quantity and vice versa. The Vendakkai Vengayam Sambar Recipe is a simple and quick method of making sambar that is packed with flavors from the okra (bhindi) and the most important ingredient, the homemade sambar powder. The Vendakkai (okra) when cooked along with the tamarind water and sambar powder, absorbs the spices so well, that it imparts a delicious taste to the sambar. full recipe: http://hebbarskitchen.com/bendekai-huli-vendakkai-sambar-recipe/ download android app: https://play.google.com/store/apps/details?id=com.hebbars. Vendakkai Sambar, Ladies Finger Sambar or Okra Sambar whatever we may like to call this vendakkai sambar is one of my favorite and I actually like this more than murungakkai (drumstick) sambar. Okra goes so well with tangy flavored sambar making it perfect side dish with steamed rice and I do try this make this regularly.
So that’s going to wrap it up for this exceptional food okra sambar recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
