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CuisineAsianIndianHigh-FiberLow-FatLow-SugarUnder 1 HourOne-Pot or PanMeal PrepLunchDinnerVegetarianHealthyGluten-Free

Ground Masala Sambar With Okra

Manasa Venkatesan
Community Member
June 03, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ground Masala Sambar With Okra
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ground Masala Sambar With Okra

Ingredients

for 4 servings

For ground masala:

  • 1 teaspoon channa dal
  • 3 teaspoons coriander seed
  • ½ teaspoon mustard seed
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon sesame seed
  • ¼ teaspoon asafoetida
  • 7 dried red chilis
  • ¼ cup coconut (25 g), grated

For sambar:

  • 1 tamarind, lemon size clump
  • 3 cups water (720 mL)
  • 1 teaspoon oil
  • ½ lb okra (250 g)
  • 2 teaspoons salt
  • ½ teaspoon turmeric
  • 2 teaspoons coriander leaves, chopped for garnish
  • 1 cup toor dal (200 g), boiled

For tempering:

  • 1 teaspoon ghee
  • 1 teaspoon mustard
  • 1 teaspoon urad dal
  • 3 curry leaves

Nutrition Info

  • Calories 379
  • Fat 8g
  • Carbs 69g
  • Fiber 22g
  • Sugar 28g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Soak the tamarind in water for 30 minutes. Extract the juice and set aside.
  2. Roast all the ingredients mentioned above for making ground masala (except for the grated coconut) in oil.
  3. After roasting, turn off the heat and add coconut. Let cool, then grind into a powder with little water.
  4. Boil the tamarind extract with 1 cup of water and add salt, turmeric, and asafoetida. Stir well and, in a separate pan, roast okra in 1 tsp oil. Once roasted, add okra to this mixture and boil for 10 minutes
  5. Add ground spice paste and boil the mixture again for 5 minutes.
  6. Mash the boiled toor dal and add this to the boiling mixture of tamarind, spices and okra. Bring to a boil for 5 minutes.
  7. For tempering in a separate pan, add 1 tsp ghee, 1 tsp mustard seeds, 1 tsp urad dal, and curry leaves to low heat.
  8. Let the mixture sputter for a few seconds and, once done, add this tempering mix to the sambar and garnish with finely chopped coriander.
  9. Serve with white rice and ghee.
  10. Enjoy!
  11. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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