Usually i make mixed vegetable sambar and it has coconut in it. But in recent times, after moving to US, i started to make sambar without coconut.Here i can find brown coconut only in few stores and it's quite far from our place. So on somedays to avoid store visit especially to buy coconut, i would make this sambar.
I have used the homemade sambar powder and it's recipe is from my favorite chef "Venkatesh Bhat" in one of this recent shows in Vijay TV. It's so flavorful and make the sambar so tasty, will share that recipe when i will make sambar powder next time.
Procedure
Notes:
I have used the homemade sambar powder and it's recipe is from my favorite chef "Venkatesh Bhat" in one of this recent shows in Vijay TV. It's so flavorful and make the sambar so tasty, will share that recipe when i will make sambar powder next time.
Vendakkai Sambar
Preparation Time :10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Lady's finger / Vendakkai /Okra- 10 to 12
Pearl onion - 4
Tomato - 1(small)
Tamarind - a gooseberry size
Toor Dal - 1/4 cup
Asafoedita powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Sambar powder - 1 to 11/2 tsp
Oil - 1/2 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Coriander leaves - few
Salt - to taste
Lady's finger / Vendakkai /Okra- 10 to 12
Pearl onion - 4
Tomato - 1(small)
Tamarind - a gooseberry size
Toor Dal - 1/4 cup
Asafoedita powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Sambar powder - 1 to 11/2 tsp
Oil - 1/2 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Coriander leaves - few
Salt - to taste
Wash the toor dal and add it in pressure cooker along with asafoedita powder and enough water. Cook it for 3 whistle or till it mushy.Keep it aside.
In the mean time, soak the tamarind in water for 20 mins.Trim the edges of okra and discard them, cut the remaining into 1/2 inch pieces.Remove the skin of pearl onion & cut tomato into small pieces.
Heat the oil in a kadai,add mustard & urad dal, let the mustard splutter,add the onions and curry leaves. Saute it for few secs.
Then add the okra, saute the okra in oil till the stickiness from the okra leaves.
Add the tomato, give a quick stir & then add the tamarind juice extracted from the soaked tamarind.
Now add all the spices(turmeric, red chili, sambar powder ) & salt.
Let it comes to boil and keep it in medium flame till the raw smell from the spices leaves. After that, add the cooked dal.
Mix well, again bring to boil & finally add the chopped coriander leaves and switch off the flame.
Tasty & flavorful Vendakkai Sambar is ready.In the mean time, soak the tamarind in water for 20 mins.Trim the edges of okra and discard them, cut the remaining into 1/2 inch pieces.Remove the skin of pearl onion & cut tomato into small pieces.
Heat the oil in a kadai,add mustard & urad dal, let the mustard splutter,add the onions and curry leaves. Saute it for few secs.
Then add the okra, saute the okra in oil till the stickiness from the okra leaves.
Add the tomato, give a quick stir & then add the tamarind juice extracted from the soaked tamarind.
Let it comes to boil and keep it in medium flame till the raw smell from the spices leaves. After that, add the cooked dal.
Mix well, again bring to boil & finally add the chopped coriander leaves and switch off the flame.
Notes:
- Adjust the amount of tomato & tamarind as per your liking.
- I used homemade sambar powder, it has very little amount of red chili, so add the red chili powder also. If you use store brought ones or you're sambar powder have more chilies, then adjust the chili powder accordingly.
- Saute the okra in oil till the stickiness is completely gone.
Wow... Superb...
ReplyDelete