Okra (Bhindi) Sambar
Okra (Bhindi) Sambar

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, okra (bhindi) sambar. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Okra (Bhindi) Sambar is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Okra (Bhindi) Sambar is something that I’ve loved my entire life.

At least once or twice a week I make sambar with rice or with idlis or dosa. So whenever I make a different version, I take pics and add the recipe. the taste and flavor of bhindi comes through very well in the sambar and it tastes very good. Okra sambar goes very well with plain steamed rice or rava idli or dosa.

To begin with this particular recipe, we must prepare a few ingredients. You can have okra (bhindi) sambar using 17 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Okra (Bhindi) Sambar:
  1. Get Gravy
  2. Prepare 1 lemon sized lump of Tamarind
  3. Prepare 5 to 8 Green Chillies.
  4. Make ready 2 lb Okra (Bhindi)
  5. Make ready 3 tsp Sugar
  6. Get 3 tsp Salt, or to taste
  7. Make ready 1/4 tsp Turmeric Powder
  8. Get 1 bunch Cilantro, shredded
  9. Make ready 1/2 tsp Asafoetida
  10. Take 2 cup Toor dal (Split yellow pigeon peas or lentils)
  11. Get Tempering
  12. Make ready 1 tbsp Oil (Coconut Oil works best)
  13. Get 1 tsp Mustard Seeds
  14. Take 1 tsp Urad dal (Split black gram)
  15. Take 4 Dried red chillies
  16. Prepare 1 pinch (generously) Asafoetida
  17. Prepare 5 or 6 Curry leaves

It is tangy, little sweet in taste and aromatic sambar. This uses fresh homemade sambar powder which takes the dish to. 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.

Instructions 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!

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. - 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. If the tomato is large, reduce the tamarind quantity and vice versa.

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