Ladies finger sambar

LADIES FINGER SAMBAR

INGREDIENTS

• Tuvar dal / toor dal – 1/2  cup
• Chopped onion – 1
• Chopped tomato-1
• Turmeric pwdr – 1/4 tsp
• Salt as per taste
• Fresh and tender ladies finger – 12 or 15 chopped

PREPARATION

1. Pressure cook all the above ingredients , except the ladies finger .[3 – 4 whistle].
2. Blend or mash it well to a smooth texture .Add hot water and make it thin .It should be of thin consistency [watery as it thickens on cooling ] Keep aside .
3. Heat 2 tsp oil and fry the ladies finger for 7 to 8 mins on medium flame till stickiness goes . Keep aside .

INGREDIENTS FOR TEMPERING

• 1 tbsp oil 
• ½ tsp mustard seeds
• ¼ tsp methi seeds / fenugreek seeds
• Few curry leaves
• 2 red chilli whole
• ½ tsp asafoetida
• 3 – 4 shallots finely chopped {optional}
• ¼ cup freshly grated coconut
• 1 tsp of crushed jaggery [optional]
• 2 – 3 tbsp Sambar pwdr [ depending whether you want strong or mild flavour] I have used readymade  sambar powder.
• Tamarind juice [ extract juice from marble size tamarind soaked in 1 cup of warm / hot water ]
• Salt as per taste [ keep in mind we have already added salt in dal and vegetables ]

METHOD

Heat oil in a thick bottom pan.

Add the mustard seeds.

Once it crackles add the methi seeds followed by red chilly, curry leaves , asafoetida and shallots fry till the onion turns golden brown .

Lower the flame .

Add the grated coconut and fry till light brown.

Add the sambhar powder and fry for 3 – 4 seconds[ be careful the masala pwdr should not burn]

Immediately add the tamarind juice and jaggery.

Increase the flame to medium and cook till oil separates and raw smell of tamarind leaves.

Add the ladies finger and mix well.

Add the dal and boil for few minutes.

Once done garnish with finely chopped coriander leaves.

Ready to serve.

Sambar powder recipe :- SAMBAR RECIPE

NOTES

1. You can take a mixture of tuvar + masoor dal .
2. The taste of sambar varies on which sambar pwdr you have used.
3. You can  make sambar of single vegetable like shallots sambar ,brinjal sambar ,drum stick sambar , radish sambar .For lady finger and brinjal sambar fry them and add to the gravy.
4. Quantity of sambar powder depends on your choice .I add more as I like the strong aroma of it.
5. Add a piece of jaggery for hotel taste.
6. In hotels they also add food colour.[ mostly udipi hotels]
7. You can add chilli powder also while adding sambar pwdr if you want more spicy flavour. Sambar pwdr already has chilli.
8. Add hot water while adding water to dal to change the consistency from thick to thin.
9. The sambar thickens as it cools hence the dal has to be watery.
10. You can refrigerate and use for 2 days.
11. You can use the same sambar for making sambar rice = take a pan with 2 tsp ghee add 2 cup of sambar and 1 cup of cooked rice and cook for some time till it thickens serve with curd and southindian papad.
12. Sambar goes well with medu vada or idlis .
13. Don’t add more of tamarind or it will become sour. [be careful while adding tamarind ]
14. After adding tamarind juice its must to cook till oil separates and raw flavour of tamarind goes.
15. It’s better to use Shallots (southindian sambar onion) than regular onion
16. Go for flat unpolished tuvar dal.

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