Tuesday, June 9, 2009

Vendakkai sambar (okra sambar)

1cup medium cut okra
½ cup medium cut onions
1cup thoor dal
1cup tamarind water
1cup tomato puree
1tsp dhaniya powder (coriander)
½ tsp turmeric powder
1-2 tsp sambar powder
Chopped fresh cilantro
Salt and water as per requirement.

For tempering
½ tsp mustard seeds
½ tsp cumin seeds
Red chillies
Curry leaves
2tsp oil or ghee


Fry the okra in 2 tsp oil in a pan for 10 –13 min till it gets soft. Keep separately. In a saucepan add tamarind water, turmeric and salt and bring to boil. Now add the okra, onions, sambar powder and dhaniya powder and let it cook for another 10 minutes.
Add tomato puree to this and again it should come to a boil. Finally add pressure-cooked and mashed dal and stir together. Add water if the sambar gets too thick. That depends on how you want the sambar to be. Temper with given ingredients and add cilantro. A small tip. As soon as you temper, cover the sambar or rasam with a lid. This will keep the aroma trapped inside the dish and will later fill the whole house with mind blowing aroma.

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