Okra (Bhindi) Sambar
Okra (Bhindi) Sambar

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, okra (bhindi) sambar. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Okra (Bhindi) Sambar is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Okra (Bhindi) Sambar is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook okra (bhindi) sambar using 17 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Okra (Bhindi) Sambar:
  1. Take Gravy
  2. Make ready 1 lemon sized lump of Tamarind
  3. Make ready 5 to 8 Green Chillies.
  4. Get 2 lb Okra (Bhindi)
  5. Make ready 3 tsp Sugar
  6. Take 3 tsp Salt, or to taste
  7. Make ready 1/4 tsp Turmeric Powder
  8. Make ready 1 bunch Cilantro, shredded
  9. Make ready 1/2 tsp Asafoetida
  10. Make ready 2 cup Toor dal (Split yellow pigeon peas or lentils)
  11. Get Tempering
  12. Prepare 1 tbsp Oil (Coconut Oil works best)
  13. Make ready 1 tsp Mustard Seeds
  14. Take 1 tsp Urad dal (Split black gram)
  15. Make ready 4 Dried red chillies
  16. Get 1 pinch (generously) Asafoetida
  17. Prepare 5 or 6 Curry leaves
Steps to make Okra (Bhindi) Sambar:
  1. Pressure cook the Toor Dal (pigeon peas) in enough water until it is completely soft. Mix into a rough paste. The amount of water depends on the brand of lentils. But a general rule of thumb is to add enough water to completely soak the lentils until the water level reaches one inch over the level of the lentils in the cooker.
  2. Wash and pat dry the Okra thoroughly. It is imperative that the Okra is absolutely dry. If the okra is wet, then it is messy to cut the okra, as it becomes very slimy.
  3. Cut the okra into about a centimeter long cylinders.
  4. Chop the green chillies. Chop finely if you want a spicy Sambar. If you don't want it so spicy, you can just slit them lengthwise, and take them out later.
  5. Soak the tamarind in some warm water for about 5 minutes, and squeeze all the pulp out of the tamarind.
  6. Add the tamarind pulp, okra and the chillies to a pot, and add just enough water to barely soak the Okra.
  7. Add the salt, turmeric, sugar.
  8. Bring it to a boil. Continue cooking covered on medium heat until Okra starts getting a rusty green color.
  9. Once that happens, add in the majority of the cilantro, saving some for garnish
  10. Continue cooking for about a minute. Then add the Toor dal paste.
  11. Once this comes to a boil, add the asafoetida, and turn off the heat. Add the remaining cilantro, and keep it covered.
  12. Now start preparing the tempering. in a small pan, take the oil. Once the oil is hot, add the Urad dal. Add the mustard seeds. Once the seeds start crackling, add the dried red chillies. take the pan off the heat.
  13. Add the curry leaves and the asafoetida. Be careful as the oil will splash around vigorously
  14. Pour the tempering over the Sambar and keep it covered until serving.
  15. Serve with plain rice for a wholesome meal.
  16. Bon Apetit!

So that is going to wrap it up for this special food okra (bhindi) sambar recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!