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Recipe of My Mom's Soothing Okra Sambar Homemade

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We hope you got benefit from reading it, now let’s go back to my mom's soothing okra sambar recipe. You can have my mom's soothing okra sambar using 12 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make My Mom's Soothing Okra Sambar:

  1. Use 250 gms of okra cut into cubes.
  2. Get 2 cups of tamarind water.
  3. You need of As needed: Salt.
  4. Prepare 3-4 tablespoons of gingelly oil.
  5. Get 1 tsp of Turmeric powder.
  6. Take of Seasoning.
  7. Provide 1 tsp of Mustard seeds.
  8. Provide 1 tsp of chana dal.
  9. Get 2 tsp of urad dal.
  10. Get 1/4 tsp of asafoetida/hing.
  11. Get 2 of Green chillies slit lengthwise.
  12. Get 1 sprig of curry leaves.

Instructions to make My Mom's Soothing Okra Sambar:

  1. In a pot, add oil and put in the items given under seasoning section. Wait till the dals become golden brown..
  2. Add in the chopped okra and mix well. Toss until okra is cooked well to about 80%. Make sure it is not completely cooked as it turns mushy..
  3. Add in the tamarind water and let it boil covered until the raw smell goes off. Now, add in turmeric powder along with required amount of salt..
  4. Finally, when all the raw smell have gone of turmeric, turn off heat and close it until serving..
  5. Tip: note that this sambar is supposed to be watery as against the usual thick varieties. The runny texture and the thick okra blend well with rice. The more thicker it becomes, the proper taste of okra is lost. Also, add no other seasoning like sambar powder or cilantro/coriander leaves. They take the authentic taste away from this recipe..

The star of the dish is drumsticks or muringakka. It can be made with homemade or store-bought sambar powder. I usually have mom's homemade sambar powder in stock to always get that special taste of home. You can add a wide variety of vegetables to the sambar and it will still taste good. Undoubtedly, my favorite sambar is the one that is served at Saravana Bhavan,. typically carrots, beans, okra, eggplant, tomatoes and onions.

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