Tuesday, April 23, 2013

Vendakka/Ladies finger Sambar

 Vendakka/Ladies finger Sambar

Sambar is a popular dish among the south Indians.The preparations vary from place to place.There are various varieties of sambar like ulli(shallots)sambar, muringakaya(drumstick)sambar, mixed vegetable sambar and so on.
A traditional south Indian sadya is incomplete without sambar.
I have enjoyed a range of sambars, but Amma’s sambar is something which is really different...I quit all my diet plans whenever she makes it. Today I am going to reveal the secret recipe of sambar from Amma’s kitchen.Here you go…

1 cup toordal
8-10 ladies finger(cut into 2”pieces)
1 medium tomato sliced
150 grams shallots (if shallots are big cut into halves)
2 sprigs curry leaves
tamarind,  1 gooseberry size (soak in 1/2 cup water for 5 minutes and extract the juice)
2 table spoon sambar powder(I used eastern sambar powder)
1 tablespoon coriander powder
1/4 teaspoon fenugreek powder
1/2 teaspoon turmeric powder
Asafoetida powder as required
Salt as required
2 tablespoon coconut oil
1/2 teaspoon mustard seeds
2 dried red chili
2 shallots, thinly sliced

  • Pressure cook dal with salt and water.
  • Once dal is  cooked mash well and keep separate.
  • Heat 1 tablespoon  coconut oil in a pan.
  • Add shallots,curry leaves and ladies finger with a pinch of asafoetida powder and stir fry for 2-3 minutes or until the sliminess of ladies finger disappears.
  • Add the shallots-ladies finger mixture to the cooked dal.
  • Add sliced tomatoes,adequate water(approximately 1-1 ½ cup)mix well and boil in medium flame for 2-3 minutes.
  • Add tamarind extract at this stage and boil again for 2 minutes.
  • Make a paste of sambar powder, coriander powder, fenugreek powder, turmeric powder, pinch of asafoetida with adequate water.
  • Add the paste to the above mixture.
  • Mix well and off the flame once it starts to boil.
  • Heat 1 tablespoon oil in a small pan.
  • Splutter mustard seeds.
  • Add shallots, dried red chili and fry until the colour of shallots turn golden brown.
  • Add this to sambar, mix and close with a tight lid to sustain the aroma of the sambar.
  • Serve hot with rice,dosa,idli or vada.

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