Monday, December 10, 2012,12:43 AM
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PrintVENDAKKAI SAMBHAR
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Add the onions and tomatoes and sauté, till onions are translucent.
- Add the okra and ¼ teaspoon of turmeric powder and sauté for 2-3 minutes over medium heat.
- Mix in Sāmbhar powder, tomato puree, tamarind and stir well. Adjust seasoning with salt.
- Add the cooked dhal with a cup of water. Stir well. Simmer to flame for about 5 minutes before serving.
INGREDIENTS
- 45 grams toor dhal, washed, soaked, drained and cooked to creamy consistency
- ½ teaspoon turmeric powder
- 30 grams onions, finely chopped
- 30 grams tomatoes, finely chopped
- 250 grams okra, cut into round slices (Vendakkai)
- 1 tablespoon Sāmbhar powder
- 45 grams tomato puree
- 2 tablespoon tamarind juice
- Salt, to taste
Tempering
- 50 ml Cooking oil
- ½ teaspoon asafetida powder
- 1 dried red chili
- 1 teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- Few curry leaves
- 1 teaspoon urad dhal
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