My Mom's Soothing Okra Sambar
My Mom's Soothing Okra Sambar

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, my mom's soothing okra sambar. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

My Mom's Soothing Okra Sambar is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. My Mom's Soothing Okra Sambar is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook my mom's soothing okra sambar using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make My Mom's Soothing Okra Sambar:
  1. Take 250 gms okra cut into cubes
  2. Prepare 2 cups tamarind water
  3. Take As needed: Salt
  4. Make ready 3-4 tablespoons gingelly oil
  5. Make ready 1 tsp Turmeric powder
  6. Get Seasoning
  7. Get 1 tsp Mustard seeds
  8. Make ready 1 tsp chana dal
  9. Take 2 tsp urad dal
  10. Take 1/4 tsp asafoetida/hing
  11. Take 2 Green chillies slit lengthwise
  12. Make ready 1 sprig 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.

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