Easiest Way to Spring To Try At Home My Mom's Soothing Okra Sambar

Easiest Way to Spring To Try At Home My Mom's Soothing Okra Sambar Delicious, fresh and tasty.

My Mom's Soothing Okra Sambar. Great recipe for My Mom's Soothing Okra Sambar. This is a #heirloom recipe that mom makes and has been passed down by my grandmother to her. It is simple to make, delicious and does not require much supervising.

This recipe is pretty straightforward to make and would still taste awesome, even if you skip the Garlic and Onions.

Science is on our side when it comes to incorporating this dish into our weeknight routine.

Evidence suggests that as part of a healthy diet, the spice blends in sambar may help prevent aberrant cell growth along the GI tract, reducing one's risk of colon cancer.

You can cook My Mom's Soothing Okra Sambar using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of My Mom's Soothing Okra Sambar

1. It’s 250 gms of okra cut into cubes.

2. Prepare 2 cups of tamarind water.

3. Prepare of As needed: Salt.

4. Prepare 3-4 tablespoons of gingelly oil.

5. You need 1 tsp of Turmeric powder.

6. It’s of Seasoning.

7. It’s 1 tsp of Mustard seeds.

8. Prepare 1 tsp of chana dal.

9. You need 2 tsp of urad dal.

10. It’s 1/4 tsp of asafoetida/hing.

11. You need 2 of Green chillies slit lengthwise.

12. Prepare 1 sprig of curry leaves.

Additionally, many of the active spice blends can interfere with the metabolic processes that drive cancer.

I love a good sambar recipe and i love the one that my mom makes.

I've tried making sambar so many times and it's never been the way I've expected.

Once the pressure is released mash the dal well with the back of a spatula. also a traditional recipe , i learnt this recipe from my mom, who is a good cook. i have used the sambar of homemade, the link is given below, please click the link for sambar powder recipe video.

My Mom's Soothing Okra Sambar instructions

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..

When the tamarind water and okra ensemble start to boil and the raw smell of the sambar powder starts to diminish, you can now add the cooked pigeon pea lentils and give a good whisk so that everything blends well.

Also stirring in the blended mixture of spices adding enough water, to give the sambar a chunky yet watery consistency.

Bong Mom Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.

She loves to write too and you will find her food spiced up with stories.

Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure.