Okra Sambhar is a no onion Sambhar. It tastes just as good as the traditional Sambhar which is made with onions. The fragrance of Okra sautéed gently in ghee/clarified butter makes it truly delicious!! You can enjoy it, with Rice, idli, dosa or even with Roti.
- 16 medium sized okra
- 200 gms toor dal/Pigeon peas
- 3 tsps Sambhar powder
- 1 tbsp tamarind paste
- 1 tbsp ghee to sautée the Okra
- 2 tbsps ghee
- 1 tsp mustard
- 1/4 tsp Hing/asafoetida
- 4 sprigs curry leaves
Wash, pat dry and snip both ends of the Okra. Chop them into 1.5 inch size pieces. Sautée them in a tbsp of ghee till they change colour. Keep aside. Pressure cook the Pigeon peas to three whistles. Churn well and pour it into the roasted Okra. Add sambhar powder, salt and tamarind paste. Adjust consistency of the Sambhar by adding enough water. Boil well. Heat 2 tbsps of ghee. Drop in the mustard. After it crackles add the hing, toss and add the curry leaves. Toss for a couple of seconds. Pour the seasoning into the boiling Sambhar. Switch off, cover and keep aside gor about 15 minutes for the flavours to infuse. Serve with a dollop of ghee.
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