Bendekayi Sambar
Ladies finger sambar makes a good and easy lunch menu. Pair it with hot steamed rice along with a stir fry for a good meal.
Servings 4 people
Equipment
- 1 pan
- 1 ladle
- 1 lid
- 1 pressure cooker with pan
Ingredients
- ½ cup tur dal
- ½ teaspoon oil
- ¼ teaspoon turmeric powder
- 2 cup water
- 1 teaspoon oil
- ¼ kg tender okra
- Marble size ball of tamarind
- 2 teaspoon sambar powder
- 2 tablespoon oil
- ½ teaspoon mustard
- ¼ teaspoon asafoetida
- ¼ teaspoon turmeric powder
- ¼ teaspoon fenugreek powder
- A few curry leaves
Instructions
- Initially, begin the prep work by soaking the tur dal in water for ateast half an hour.
- Cut the washed okra into one inch pieces.
- Cook the lentil with a pinch of turmeric powder and oil.
- Saute the okra pieces in a teaspoon of oil for a couple of minutes. They should be cooked with a tinge on the edges. Put them aside.
- In a pan, add oil. Put mustard, asafoetida and turmeric powder. As it crackles, put the okra pieces to it and let it cook for a minute.
- Mix the lentil with a ladle, pour it into the pan. Put salt. Allow to cook for sometime.
- Extract the pulp from the tamarind.
- Put the tamarind extract along with sambar powder. Cook for two minutes, allow the flavours to blend on a low flame.
- Okra Sambar is ready to serve.
Notes
Choose a tender lady finger. Cut them into appropriate sizes.
A little bit of jaggery lends a good taste.
Add a little bit of chilli powder if needed. The sambar should be flavoursome, a balance of sour, spicy, hot and a little sweetness if needed.
A little bit of jaggery lends a good taste.
Add a little bit of chilli powder if needed. The sambar should be flavoursome, a balance of sour, spicy, hot and a little sweetness if needed.