Vendakkai Sambar

Ingredients: 

·         1 cup Toor Dal (Split pigeon peas)

·         10-15 Vendakkai/Okra chopped in medium thickness

·         1 medium Onion

·         1 large ripe Tomato

·         2 Green chillies

·         2 tbs Sambar powder

·         6 Garlic cloves

·         ¼ Tamarind juice

·         ½ tspTurmeric Powder

·         ½tsp Mustard seeds

·         ½ tsp Urad dal

·         ¼ tsp Asafoetida

·         Few Curry Leaves

·         Bunch of coriander leaves

·         2 tsp Oil

·         Salt to taste

Preparation:

·       Wash the dal and soak it for 30 minutes.

·       Choose a heavy cooking pot, take 2 cups of water and add the dal, turmeric powder and garlic.

·       As the dal boils, skim off the foam and discard.

·       Boil until the dal is soft and then mash it coarsely.

·       If needed, add more water as it is boiling but do not let it get too watery.

·       We can also use a pressure cooker to cook the dal (keep it 2-3 whistle).

·       Usually vendakkai will be sticky, so take the chopped vendakkai/okra in a separate skillet add little oil and sauté it in medium heat until it becomes dry and non-sticky.

·       Take a separate pot in medium heat, add oil and once the oil is hot, add mustard seeds, urad dal and as the mustard pops add chilies and curry leaves and sauté for 2 minutes.

·       Add the onion and fry until it turns light brown.

·       Add tomatoes and sauté for a few minutes.

·       Add vendakkai/okra and tamarind and cook it for few minutes.

·       Then add the mixture of the dal with asafoetida, sambar powder and salt.

·       Allow this to boil for 5 to 10 minutes and remove from the heat.

·       Garnish with coriander and the vendakkai sambar is ready.

·       Serve vendakkai sambar with rice.