Vendakka Sambar

Ingredients

1. Tuvar dal (lentle) - ¼ cup
2. Onion (big) -1 nos
3. Ladies finger (Vendakka) -12 no
4. Tomato - 1 no
5. Water – 2½ cups
6. Chilly powder - ½ tbsp
7. Coriander powder - 1½tbsp
8. Turmeric powder – ½ tsp
9. Fenugreek seeds (Uluva) powdred – 1 tsp
10. Asafetida (Kayam) - 1 tsp
11. Salt - As reqd
12. Tamarind (Puli) - A gooseberry size
13. Cumin Seeds (Jeerakam) - ½ tsp
14. Mustard seeds - 1 tsp
15. Coriander leaves - A few
16. Curry leaves - A few
17. Dry red chilly - 2 nos
18. Oil - 3 tbsp

Method

1. Cut the vegetables into small pieces.
2. Pressure cook dal, onion, salt and ½ cup water.
3. Smash it well with a spoon.
4. Heat 2 tbsp oil in a pan and fry okra by adding salt.
5. Combine the fried okra, tomato, dal and the rest of the water.
6. Sock tamarind in a little water and extract the juice and add to the above mixture.
7. In a pan dry roast chilly powder, coriander powder, turmeric powder, fenugreek powder and asafetida in low flame with out burning.
8. Add this to the curry and boil for 5 minutes.
9. Heat oil in a pan and splutter mustard and cumin.
10. Add dry red chilly, curry leaves and coriander leaves and fry.
11. Add this to the Sambar and combine.