My Mom's Soothing Okra Sambar
My Mom's Soothing Okra Sambar

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, my mom's soothing okra sambar. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

My Mom's Soothing Okra Sambar is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. My Mom's Soothing Okra Sambar is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook my mom's soothing okra sambar using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make My Mom's Soothing Okra Sambar:
  1. Prepare 250 gms okra cut into cubes
  2. Take 2 cups tamarind water
  3. Get As needed: Salt
  4. Get 3-4 tablespoons gingelly oil
  5. Get 1 tsp Turmeric powder
  6. Make ready Seasoning
  7. Prepare 1 tsp Mustard seeds
  8. Prepare 1 tsp chana dal
  9. Get 2 tsp urad dal
  10. Get 1/4 tsp asafoetida/hing
  11. Take 2 Green chillies slit lengthwise
  12. Get 1 sprig curry leaves
Instructions to make My Mom's Soothing Okra Sambar:
  1. In a pot, add oil and put in the items given under seasoning section. Wait till the dals become golden brown.
  2. Add in the chopped okra and mix well. Toss until okra is cooked well to about 80%. Make sure it is not completely cooked as it turns mushy.
  3. Add in the tamarind water and let it boil covered until the raw smell goes off. Now, add in turmeric powder along with required amount of salt.
  4. Finally, when all the raw smell have gone of turmeric, turn off heat and close it until serving.
  5. Tip: note that this sambar is supposed to be watery as against the usual thick varieties. The runny texture and the thick okra blend well with rice. The more thicker it becomes, the proper taste of okra is lost. Also, add no other seasoning like sambar powder or cilantro/coriander leaves. They take the authentic taste away from this recipe.

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