Bendakaya Sambar | Bhindi Sambar Recipe | Sambar Recipe
Bendakaya Sambar- Onions, Green chillies and Tomato are cooked till soft. Fried Ladies Finger is added to this along with Salt, sambar Powder and Tamarind Juice and the whole is brought to a boil. Oh, the way the aromas waft out ! You can smell it on the street!
The simple Bhindi Sambar recipe may sound like any other Sambar using many vegetables. But there is a difference. It tastes different and is very pleasant to eat. Try this Sambar once just for a change from your usual recipe. I promise, you will keep licking your fingers!!
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Tips
Tur Dal (Pigeon Pea):
- Wash the Dal and soak it for at least an hour. The Dal boils soft and quickly
To get an extra flavourful Sambar:
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Ensure that Sambar is cooked on a medium steady flame. Let it boil gradually for all the essences of spices and vegetables are infused properly.
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While the sambar is boiling, make sure to mix it once in five minutes so that the bottom does not stick.
Alternate methods for making sambar:
- Using the same recipe, you may replace Bhindi with Drumsticks, Carrots, and Beans; or with just onions or Bottle Gourd.
Bendakaya Sambar | Bhindi Sambar Recipe | Sambar Recipe - Recipe Video
Bendakaya Sambar | Bhindi Sambar Recipe | Sambar Recipe
Prep Time 5 mins- Cook Time 30 mins
- Total Time 35 mins
Servings 6
Ingredients
- ¾ cup Toor Dal
- 2 cups Water
- Haldi (Turmeric)- A little
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For the SambarGravy:
- 3 tbsp Oil
- 200 gms Bhindi (Ladies’ Fingers)
- 1 cup Onions (Slits)
- 2 slits Green Chillies
- 1 Tomato
- 1 tbsp Red Chilli Powder
- 1.5 tbsp Sambar Powder
- 1 tbsp Dhaniya (Coriander) Powder
- Salt (To Taste)
- Haldi (Turmeric)- A Little
- 2 sprigs Curry Leaves
- 1 tbsp Jaggery
- Kothimir (Coriander Leaves)-A little
- 50 gms Imli (Tamarind) Juice (Extracted from 30 Gms of Tamarind)
- 600 ml Water
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For Seasoning:
- 2 tbsp Oil
- 2 Dry Chillies (Whole)
- 10 cloves Crushed Garlic
- 1 sprig Curry Leaves
- 1 tsp Rai (Mustard seeds)
- 1 tsp Zeera (Cumin Seeds)
- 2 pinches Heeng (Asafoetida)
Instructions
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Cook the soaked Tur Dal with water and Turmeric till soft. Mash and keep aside.
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Heat a little oil in a frying pan and fry Bhindi pieces (2” long) till the vegetable loses its stickiness. Keep aside.
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Heat oil in pan and add Onion, Green Chillies and Tomatoes one after the other. Fry till the skin of the tomatoes forms wrinkles.
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Once the Tomatoes are soft, add the fried Bhindi and the tamarind juice. Close the lid and let it boil for 3-4 minutes.
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Now add Salt, Chilli powder, Turmeric, Sambar Powder, boiled mashed dal along with water, Jaggery, Curry leaves and chopped Coriander leaves. Let the mixture boil steadily for not less than 20 minutes. Keep stirring often to prevent the mixture sticking to the bottom of the vessel.
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While the 20 minutes are about to be over, prepare the seasoning. Heat a little oil and fry the ingredients for seasoning, adding the items one after the other. This is the crucial stage where the Sambar should be readied for that final burst of aromas.
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Add the nicely browned seasoning into the boiling Sambar mixture. Take the vessel off the flame after the mixture comes to two good boils. Enjoy the great finger licking Sambar.
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