Ground Masala Sambar With Okra
Community Member
June 04, 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!
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 272
- Fat 9g
- Carbs 48g
- Fiber 13g
- Sugar 26g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Soak the tamarind in water for 30 minutes. Extract the juice and set aside.
- Roast all the ingredients mentioned above for making ground masala (except for the grated coconut) in oil.
- After roasting, turn off the heat and add coconut. Let cool, then grind into a powder with little water.
- 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
- Add ground spice paste and boil the mixture again for 5 minutes.
- Mash the boiled toor dal and add this to the boiling mixture of tamarind, spices and okra. Bring to a boil for 5 minutes.
- For tempering in a separate pan, add 1 tsp ghee, 1 tsp mustard seeds, 1 tsp urad dal, and curry leaves to low heat.
- Let the mixture sputter for a few seconds and, once done, add this tempering mix to the sambar and garnish with finely chopped coriander.
- Serve with white rice and ghee.
- Enjoy!
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 272
- Fat 9g
- Carbs 48g
- Fiber 13g
- Sugar 26g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Soak the tamarind in water for 30 minutes. Extract the juice and set aside.
- Roast all the ingredients mentioned above for making ground masala (except for the grated coconut) in oil.
- After roasting, turn off the heat and add coconut. Let cool, then grind into a powder with little water.
- 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
- Add ground spice paste and boil the mixture again for 5 minutes.
- Mash the boiled toor dal and add this to the boiling mixture of tamarind, spices and okra. Bring to a boil for 5 minutes.
- For tempering in a separate pan, add 1 tsp ghee, 1 tsp mustard seeds, 1 tsp urad dal, and curry leaves to low heat.
- Let the mixture sputter for a few seconds and, once done, add this tempering mix to the sambar and garnish with finely chopped coriander.
- Serve with white rice and ghee.
- Enjoy!
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