small goose berry sizeTamarind(extract the juice – 3 Tbsp)
¼tspTurmeric powder
1TbspSambar powder
1 ¼tspSalt(adjust as per taste)
¼tspSugar / Jaggery(optional)
½tspOil
To Temper
1tspOil
¼tspMustard
¼tspJeera
½tspBroken Urad Dal
2Red chilli
¼tspAsafoetida
To Cook Dal
⅓CupToor Dal
4clovesGarlic
¼tspAsafoetida
¼tspTurmeric
Instructions
First pressure cook the toor dal for 3 whistle with 1 cup of water along with other ingredients under “To Cook Dal”. Once done, mash the dal fully. I didn’t have the patience to use a ladle, so I just ground the dal using mixie, after bringing the dal to room temperature.
Heat a pan with ½ tsp of oil and saute the okra till they are no more sticky and keep aside.
Add 1 tsp oil to the same pan; once hot, add the mustard and let it splutter; then add all the other ingredients under “To Temper” one by one in given order and stir. Follow it by curry leaves, onion, tomato, salt and saute for a minute.
Now add the sautéed okra, sambar powder, turmeric powder and 3 cups of water, mix thoroughly. Once it starts to boil, set the flame to low. Once the okra is half cooked, add the tamarind extract to the mixture and let it simmer.
Once the okra is ¾ done, add the mashed dal and leave it to cook till the okra is fully done. By this time the raw smell of tamarind and masala powders would have gone. Turn off the flame, add the sugar/jaggery and mix thoroughly.
Garnish with coriander leaves and serve hot with rice.
Notes | FAQ
- Sautéing okra is a must before adding into sambar. If not, the okra will be slimy in the sambar.- Adding sugar/jaggery is purely optional. But, it gives a rounded flavor to the sambar.- Adjust the tamarind accordingly based on the size and ripeness of tomato. If the tomato is large, reduce the tamarind quantity and vice versa.