Easiest Way to Make Perfect My Mom's Soothing Okra Sambar

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Easiest Way to Make Perfect My Mom's Soothing Okra Sambar
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Easiest Way to Make Perfect 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.

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.

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

My mom usually prepares sambar recipe on any auspicious day and this recipe is exactly what she uses to nail it.

You can have 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. You need 2 cups of tamarind water.

  3. You need of As needed: Salt.

  4. You need 3-4 tablespoons of gingelly oil.

  5. Prepare 1 tsp of Turmeric powder.

  6. Prepare of Seasoning.

  7. Prepare 1 tsp of Mustard seeds.

  8. It’s 1 tsp of chana dal.

  9. It’s 2 tsp of urad dal.

  10. Prepare 1/4 tsp of asafoetida/hing.

  11. Prepare 2 of Green chillies slit lengthwise.

  12. You need 1 sprig of curry leaves.

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

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.

I sat along with my mother and learnt the recipe.

My Mom's Soothing Okra Sambar step by step

  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..

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.

Once the pressure is released mash the dal well with the back of a spatula.

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.