Vendakkai Sambar Recipe | Ladies finger sambar recipe | Okra sambar recipe
I love to make
sambar with various vegetables. Already I have posted sambar recipe and tiffin
sambar recipe. Today I have shared vendakkai sambar recipe. Vendakkai sambar
will be preparing with main ingredients vandakkai and toor dal
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30
minutes
Course: Side dish
Cuisine: South Indian
traditional recipe
Serving: 6
Ingredients:
200
Gram Toor Dal
6
vendakkai (ladies finger)
1
Tomoto
1
Onion, Finely chopped
6
Sambar Shallots, Peeled
1
tsp turmeric
1
Pinch Hing(Perungayam)
3
Garlic, Peeled
1
tsp fenugreek seeds
1
Tblsp Chilly Powder
1
Tblsp Sambar Powder
1
small piece tamarind
1
tblsp cooking oil
Salt
to taste
Water
as needed
For Grinding:
1
tsp Cumin
½
cup Grated Coconut
For Tempering:
1
tsp Mustard seeds
1
Sprig Curry leaves
1
tsp vengaya vadagam
Oil
for cooking
For Garnishing:
Handful
Coriander leaves
Preparation:
1. Transfer grated coconut
and cumin seeds to mixi jar, grind it and keep aside
2. Soak tamarind in hot
water in 15 to 20 minutes. Extract the pulp and keep aside
Method:
(1 Cup = 200 ml)
1. In a pressure cooker,
add Toor dal, Garlic, Tomoto, ½ tsp Turmeric, ½ pinch hing, fenugreek seeds and
2 cup water. Cover the pressure cooker for 6 whistle on medium flame.
2. Once the pressure cooker
settle down, open the pressure cooker and do the mix.
3. Meanwhile heat a pan add
1 tblsp oil and add onion, sambar shallots and vendakkai(ladies finger), sauté
it for a minute.
4. Add 3 Cup water and
salt. Let it boil till the vendakkai cooks half
5. Add Cooked dal and mix
well. Let it boil for a minute
6. Add chilly powder, sambar
powder, ½ tsp turmeric powder and ½ pinch hing. Let it boil for a minute.
7. Add Coconut paste and
tamarind pulp, then let it cook till the coconut paste raw smell disappear.
8. Switch off the stove and
garnishing the Coriander leaves
9. Furthermore, in a pan
add 1 tblsp oil and mustard seeds
10. When mustard seeds
crackle, add vengaya vadagam and curry leaves
11. Pour the tempering over
the sambar and mix well
12. Serve Vendakkai sambar
with rice
Step by Step Pictorial
In
a pressure cooker, add Toor dal, Garlic, Tomoto, ½ tsp Turmeric, ½ pinch hing,
fenugreek seeds
Add 2 cup water
Cover
the pressure cooker for 6 whistle on medium flame
Once
the pressure cooker settle down, open the pressure cooker and do the mix
Soak
tamarind in hot water in 15 to 20 minutes
Extract the pulp and keep aside
Meanwhile
heat a pan add 1 tblsp oil
Add
onion, sambar shallots and vendakkai(ladies finger), sauté it for a minute
Add 3 Cup water and salt. Let it boil till the vendakkai
cooks half
Add Cooked dal and mix well
Let it cook for a minutes
Add
chilly powder, sambar powder, ½ tsp turmeric powder and ½ pinch hing. Let it
boil for a minute
Mix well
Add
Coconut paste
Add tamarind pulp
Mix well and let
it cook till the coconut paste raw smell disappear
Switch off the stove and garnishing the
Coriander leaves
Furthermore, in a pan add 1 tblsp oil and mustard
seeds
When mustard seeds crackle, add vengaya vadagam
and curry leaves
Pour the tempering over the sambar
Mix well
Serve Vendakkai sambar with rice
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