Okra absorbs all the flavors of the different spices in this delicious and hearty stew.
By Siri Pulipaka
Bendakaaya Sambar
- Total Time: 35 mins
- Yield: 3-4 1x
Description
Okra absorbs all the flavors of the different spices in this delicious and hearty stew.
Ingredients
Scale
- 10 okra, washed and cut into long pieces
- 1/2 cup toor dal, washed and drained
- 1 onion, chopped
- 1 tomato, chopped
- 2 tbsp tamarind pulp
- 1 tsp sambar powder
- 1 tsp coriander powder
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp oil
For Tadka:
- 1 tsp oil
- 1/2 tsp each – cumin seeds, urad dal, mustard seeds
- 2 dry red chillies
- few curry leaves
- a pinch of hing
Instructions
- In a pressure cooker, add toor dal with 1 cup water and cook for 3 to 4 whistles. Mash the dal.
- Heat 1/2 tsp oil in a kadai and add onion and tomato. Cook for few mins and then add okra pieces. Saute until soft.
- Add a glass of water, tamarind pulp, turmeric, salt, coriander powder and sambar powder. Mix well, cover and let it simmer for about 10 to 12 mins on low-medium heat. Okra must become tender.
- Add mashed dal and continue to simmer for 10 mins. Adjust salt if necessary. Turn off heat and cover.
- In a separate kadai, add a tsp of oil. Once hot, reduce heat and add urad dal, mustard seeds and cumin seeds along with red chillies, curry leaves and hing.
- Once mustard seeds start to splutter, gently add the tadka mix to sambar. Cover and let it sit for few minutes so that the flavors blend in.
- Serve hot with rice and papad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main
- Cuisine: Indian
