Okra (Bhindi) Sambar
Okra (Bhindi) Sambar

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, okra (bhindi) sambar. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Okra (Bhindi) Sambar is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Okra (Bhindi) Sambar is something which I’ve loved my whole 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 recipe, we have to first prepare a few components. You can have 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. Get 1 lemon sized lump of Tamarind
  3. Take 5 to 8 Green Chillies.
  4. Prepare 2 lb Okra (Bhindi)
  5. Take 3 tsp Sugar
  6. Get 3 tsp Salt, or to taste
  7. Make ready 1/4 tsp Turmeric Powder
  8. Make ready 1 bunch Cilantro, shredded
  9. Prepare 1/2 tsp Asafoetida
  10. Get 2 cup Toor dal (Split yellow pigeon peas or lentils)
  11. Get Tempering
  12. Prepare 1 tbsp Oil (Coconut Oil works best)
  13. Take 1 tsp Mustard Seeds
  14. Take 1 tsp Urad dal (Split black gram)
  15. Take 4 Dried red chillies
  16. Get 1 pinch (generously) Asafoetida
  17. Take 5 or 6 Curry leaves

They all taste different, and the end. Okra Sambar is a delicious and healthy dish. This is a flavourful dish using bhindi/lady's finger and toor dal/pigeon peas. This is an authentic dish from Soth Indian cuisine and everyone loves and enjoy it.

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!

It is tangy, little sweet in taste and aromatic sambar. This uses fresh homemade sambar powder which takes the dish to. LadysFinger Rice / Okra Rice / Bhindi Rice / Vendakkai Sadam is an easy and nutritious Variety Rice recipe. Ladys finger is sauted and set aside. Rice is then tampered with Spices.

So that is going to wrap it up with this special food okra (bhindi) sambar recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!