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Bendakaya Sambar | Bhindi Sambar Recipe | Sambar Recipe

Sambar - Rasam Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 30 Mins
  • Servings 6

Ingredients

  • ¾ cup Toor Dal
  • 2 cups Water
  • Haldi (Turmeric)- A little
  • 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
  • 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

  1. Cook the soaked Tur Dal with water and Turmeric till soft. Mash and keep aside.
  2. Heat a little oil in a frying pan and fry Bhindi pieces (2” long) till the vegetable loses its stickiness. Keep aside.
  3. Heat oil in pan and add Onion, Green Chillies and Tomatoes one after the other. Fry till the skin of the tomatoes forms wrinkles.
  4. Once the Tomatoes are soft, add the fried Bhindi and the tamarind juice. Close the lid and let it boil for 3-4 minutes.
  5. 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.
  6. 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.
  7. 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.