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…

Ingredients

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

Method

• 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.