Okra Sambar
Okra, known as ladies’ finger in many english-speaking countries, is rich in dietery fiber, vitamin C and vitamin K. Vegetables and pigeon peas are cooked together in traditional sambar. okra makes the sambar slimy if you cook it with pigeon peas. So the key is to saute the okra till it no longer is sticky!
- 4 cups sambar. Serves 2 people.
- 30 minutes
- 20 minutes
Ingredients
Okra Sambar
- 1/2 cup split pigeon peas
- 2 tablespoon oil
- 1 teaspoon turmeric powder
- 2 cup cut okra
- 1 tablespoon tamarind concentrate paste (or 1/4 cup raw tamarind)
- 2 tablespoon sambar powder
- 3/4 tablespoon salt
- 2 teaspoon mustard seeds
- 2 tablespoon grated coconut
- 1/4 cup curry leaves
Directions
Okra Sambar
- Add 1 and 1/2 cups of water to pigeon peas.
- Add 1/2 tablespoon oil and 1/2 teaspoon turmeric powder.
- Cook this in a pressure cooker or instant pot (do not add okra to this!).
- While you wait for it cool down, cut the okra into small peices.
- Add 1 tablespoon of oil and saute the okra, till the color of okra changes from bright green to dark green and it is no longer sticky.
- Mix the tamarind concentrate with water and add it to the sauted okra. If you have raw tamarind, add hot water to it and make your own concentrate.
- Add sambar powder and salt.
- Once the mixture starts to boil, add the cooked pigeon peas, grated coconut and curry leaves.
- Once this starts to boil, set aside.
- Add 1/2 tablespoon into a pan. Add mustard seeds to it.
- Once the mustards seeds start to pop, add this to the sambar.
- Okra sambar is ready to be served.
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