How To Make Ground Masala Sambar With Okra
The mix of the sour and savory flavor of this sambar is emphasized with the use of okra instead of the usual lentils. Try this inexpensive vegan dish!
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 the 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 teaspoon 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 ghee, mustard seeds, 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.
- Calories: 132.45kcal
- Fat: 5.42g
- Saturated Fat: 2.47g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.49g
- Polyunsaturated Fat: 0.96g
- Carbohydrates: 18.29g
- Fiber: 5.79g
- Sugar: 3.13g
- Protein: 5.10g
- Cholesterol: 2.73mg
- Sodium: 670.53mg
- Calcium: 92.26mg
- Potassium: 472.22mg
- Iron: 2.20mg
- Vitamin A: 44.35µg
- Vitamin C: 29.20mg
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