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Okra (bhindi) Sambar Recipe

Okra (Bhindi) Sambar Recipe
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Cooking Time : 20 minutes
Serving : 6
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Prepare the ingredients before making Okra (Bhindi) Sambar in your home. Then, follow these steps below to serve Okra (Bhindi) Sambar for your family or friends.

Ingredients: 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

How to Make Okra (Bhindi) Sambar

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Okra (Bhindi) Sambar in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • Cut the okra into about a centimeter long cylinders.
  • Step 4
  • 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.
  • Step 5
  • Soak the tamarind in some warm water for about 5 minutes, and squeeze all the pulp out of the tamarind.
  • Step 6
  • Add the tamarind pulp, okra and the chillies to a pot, and add just enough water to barely soak the Okra.
  • Step 7
  • Add the salt, turmeric, sugar.
  • Step 8
  • Bring it to a boil. Continue cooking covered on medium heat until Okra starts getting a rusty green color.
  • Step 9
  • Once that happens, add in the majority of the cilantro, saving some for garnish
  • Step 10
  • Continue cooking for about a minute. Then add the Toor dal paste.
  • Step 11
  • Once this comes to a boil, add the asafoetida, and turn off the heat. Add the remaining cilantro, and keep it covered.
  • Step 12
  • 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.
  • Step 13
  • Add the curry leaves and the asafoetida. Be careful as the oil will splash around vigorously
  • Step 14
  • Pour the tempering over the Sambar and keep it covered until serving.
  • Step 15
  • Serve with plain rice for a wholesome meal.
  • Step 16
  • Bon Apetit!
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