Ground Masala Sambar With Okra Recipe

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.

Enjoy!