My Mom's Soothing Okra Sambar Recipe by Lakshmi Balaji
Cooking Instructions ~30 mins 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. 1 In a pot, add oil and put in the items given under seasoning section. Wait till the dals become golden brown. 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. 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. 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. 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. 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. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Green Bean Casserole My Easy Homemade Tomato Soup Veggie quesadilla Someone’s grandma’s apple pie Ooey-Gooey Cinnamon Buns Green Bean Casserole My Easy Homemade Tomato Soup Veggie quesadilla Someone’s grandma’s apple pie Ooey-Gooey Cinnamon Buns Potli beef pulao Pizza fries Marble Dhokla Gluten-Free Pie Dough Overnight oats with mix berries Missi Roti Punjabi style Paneer Delight Curry Chicken Doum palm tea🍵 (shayin goruba) Lauki ke kofte Bottle Gourd fritters Potli beef pulao Pizza fries Marble Dhokla Gluten-Free Pie Dough Overnight oats with mix berries Missi Roti Punjabi style Paneer Delight Curry Chicken Doum palm tea🍵 (shayin goruba) Lauki ke kofte Bottle Gourd fritters