Recipe of Any-night-of-the-week Okra (Bhindi) Sambar
Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Okra (Bhindi) Sambar. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Okra (Bhindi) Sambar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Okra (Bhindi) Sambar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Okra (Bhindi) Sambar is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Okra (Bhindi) Sambar estimated approx 20 mins.
To get started with this particular recipe, we must first prepare a few components. You can cook Okra (Bhindi) Sambar using 17 ingredients and 16 steps. Here is how you can achieve that.
This is another south canara favorite, called "bol koddel" in local-speak. You can create variations of this, by replacing Okra with any vegetable with a hard texture, like cucumber, squash, beets, radishes and so on. They all taste different, and the end product tastes quite different in each case. Enjoy!
Ingredients and spices that need to be Take to make Okra (Bhindi) Sambar:
- Gravy
- 1 lemon sized lump of Tamarind
- 5 to 8 Green Chillies.
- 2 lb Okra (Bhindi)
- 3 tsp Sugar
- 3 tsp Salt, or to taste
- 1/4 tsp Turmeric Powder
- 1 bunch Cilantro, shredded
- 1/2 tsp Asafoetida
- 2 cup Toor dal (Split yellow pigeon peas or lentils)
- Tempering
- 1 tbsp Oil (Coconut Oil works best)
- 1 tsp Mustard Seeds
- 1 tsp Urad dal (Split black gram)
- 4 Dried red chillies
- 1 pinch (generously) Asafoetida
- 5 or 6 Curry leaves
Steps to make Okra (Bhindi) Sambar
- 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.
- 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.
- Cut the okra into about a centimeter long cylinders.
- 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.
- Soak the tamarind in some warm water for about 5 minutes, and squeeze all the pulp out of the tamarind.
- Add the tamarind pulp, okra and the chillies to a pot, and add just enough water to barely soak the Okra.
- Add the salt, turmeric, sugar.
- Bring it to a boil. Continue cooking covered on medium heat until Okra starts getting a rusty green color.
- Once that happens, add in the majority of the cilantro, saving some for garnish
- Continue cooking for about a minute. Then add the Toor dal paste.
- Once this comes to a boil, add the asafoetida, and turn off the heat. Add the remaining cilantro, and keep it covered.
- 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.
- Add the curry leaves and the asafoetida. Be careful as the oil will splash around vigorously
- Pour the tempering over the Sambar and keep it covered until serving.
- Serve with plain rice for a wholesome meal.
- Bon Apetit!
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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Award-winning Okra (Bhindi) Sambar. Thanks so much for your time. I am sure you can make this at home. There is 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. Thank you for reading. Go on get cooking!