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Okra Sambar | Ladies Finger Sambar | Bendakaya Sambar
- Toor dal / Kandi pappu- 1/2 cup
- Okra/Bendakaya- about 15
- Medium onion-1 sliced
- Tomato-2 chopped
- Sambar powder- 1 to 1 1/2 tsp
- Plain Red chilly powder- 1/2 tsp
- Tiny lemon sized Tamarind
- Salt to taste
- Water – 3 to 3 1/2 cups
- Oil- 2 tbsps
- Mustard seeds -1/2 tsp
- Cumin seeds- 1/2 tsp
- Dry red chilly -1
- Asafatedia- 2 pinches
- Turmeric powder- 1/4th tsp
- Sugar – 2 piches ( recommended)
- Few curry leaves
- Chopped Fresh coriander leaves 2 tbsps.
Wash okra and pat dry with a clean kitchen towel. Cut to one inch pieces and let them dry for at least 30 minutes. This will help reduce the slimy texture.
Meanwhile pressure cook the toor dal and turmeric in 1 1/2 cups of water. When the pressure comes down slightly mash the dal.
Soak the tamarind in 1/2 cup of warm water for 10 minutes. Extract the pulp and set a side.
In a skillet heat a tbsp of oil and add the okra. Cook the okra in low to medium heat till soft. Do not close the lid. Remove and set a side.
In a pot,heat the rest of the oil and add the mustard seeds. When the mustard starts to pop, add the cumin seeds, curry leaves, dry red chilly and asafetida. Fry for few seconds.
Add the sliced onion and a pinch of salt. Cook till onion becomes soft.
Add the chopped tomato and cook till the tomato becomes mushy.
Add the sambar powder, red chilly powder, sugar, tamarind extract and salt. Mix well.
Add the cooked dal and some water ( add water according to how thick or thin you like the sambar). Mix well and taste the sambar. Adjust the seasoning.
Add the cooked okra and mix.
Let the sambar simmer in low to medium heat for at least ten minutes. Finally add some freshly chopped coriander leaves.
Let sit for few minutes before serving.
Serve Okra Sambar with hot rice, pickle and papad!