Saturday, 31 August 2013

BENDEKAI SAMBHAR ( Lady finger Sambhar)

Sambhar is lentils cooked with the vegetable of your choice. The usual choice of vegetable is potatoes,radish(mooli),carrot (gajar),Lady finger (bhindi),Bottle gourd(lauki),Beans,Tindora( kundru),Beetroot,Drumstick etc. You can also use mixture of these vegetables and make a sambhar. Sometimes you can even add green peas. Today am sharing the recipe of bhindi/bendekai/lady finger sambhar which can be served with Dosas,Uddina vada/ Idly and Steamed Rice. 

        Sambhar is dish native to south India and recipe am sharing is typical to malnad region of Karnataka. Small variations in the recipe are seen in various South Indian households and every house has there own special recipe. 
   The procedure involved in making the sambhar is boiling or pressure cooking the lentils along with the vegetables. (But the lady finger sambhar it should not be boiled / pressure cooked, it should be separated fried otherwise it become soggy and does not taste good) and adding the sambhar powder. Sambhar powder plays a very important role in taste of sambhar. Sambhar made of freshly ground powder tastes the best,although you can make and store it for upto a month in fridge in humid climate and outside in dry climate.

Ingredients required for the sambhar
  • 1 cup (100 grams) of toovar dal ( arhar dal)
  • 1/4 cup of coarsely ground coconut
  • 3 tspn of thick tamarind pulp
  • 10-12 Lady fingers cut into 1 inch pieces
  • 3 tspn of grated Jaggery
  • 1 tspn of turmeric powder
  • 1 tspn of Cumin seeds
  • 1 tspn of Mustard seeds
  • 1 tspn of Urad dal
  • 5-6 Curry leaves ( kadi patta)
  • 2 tspn of refined oil
  • Salt as per taste
Ingredients for making the sambhar masala:-( for a single serving)
  • 3 tspn of Coriander seeds( dhania )
  • 1 tspn of Cumin seeds ( Jeera)
  • 1/4 tspn of Fenugreek seeds ( Meethi)
  • a pinch of Asafoetida (Hing)
  • 2 tspn of Red chilly powder or more as per taste.
Procedure to make:-
  • Begin by washing the Toovar dal till water runs clear and pressure cooking it with salt and turmeric for 3-4 whistles or till done.
  • If you are using any vegetable other than lady finger pressure cook it along with dal( lentils)
1)To make the sambhar masala
  • Now start with dry roasting all the ingredients on a medium flame written in sambhar masala expect Red chilly powder.
  • Once its roasted and a emits a faint aroma turn off the heat and let it cool.
  • Once cooled grind it into a fine powder and then add red chilly as per taste.
2) To make Sambhar
  • In a sauce pan heat 2 tspn of oil and add to it Cumin seeds,Mustard seeds,Urad dal.
  • After the mustards crackles add the curry leaves and saute.
  • Add the Lady fingers and saute it till crisp.
  • Add a tspn of Tamarind pulp to prevent lady finger from turning soggy.
  • Add the cooked dal to this once the lady fingers are cooked and crispy.
  • Grind the coconut along with the sambhar powder to a fine paste adding a little water if necessary. Add this paste to the cooked dal-lady fingers.
  • Bring to a boil and remaining tamarind pulp and Grated jaggery.
  • Check for salt and add if necessary.
  • Turn off the heat and serve it piping hot with steamed rice,vada,idly and dosa.
Tip:- If foam forms on top of boiling sambhar remove it and check the sambhar and adjust the taste accordingly.My bhabhi once told me if a foam forms on top it means some ingredients is less in your sambhar viz Tamarind,Salt or Sambhar masala.

Submitting to Nivedhanam:-SIC- South Indian Cooking event of South Indian Cooking Series of Anu's Healthy Kitchen

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