October 11, 2020

Vendakkai Podi Potta Sambar | Lady's finger Sambar - Vegan & Coconut free


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 Moment we say Sambar ,many people think and see it only as an accompaniment for idlis  ,vadas, dosas etc . Undoubtedly it is that but there is a lot more to it. 

In a South Indian household, Sambar is a staple menu and a perfect accompaniment with steaming hot rice . Though we make various types of gravy or curry like kootu , morekuzhambu , vethakolambu etc as a part of our daily menu , Sambar will definitely feature atleast 2 to 3 times a week or at times daily in many homes .

In a South Indian household, Sambar is a staple menu and a perfect accompaniment with steaming hot rice, okra sambar , podi pota sambar , sambar without coconut masala , no coconut sambar , can we make sambar without coconut , bhindi sambar , okra sambar

There are so many variations in way Sambar is prepared even though the basic ingredients remain the same .  Each family has an heirloom recipe for making the Sambar powder which forms the heart and soul of the dish .


In our home we make Sambar in 2 ways viz;

  1. by grinding coconut with freshly made sambar masala which is also called as "Araichu Vitta Sambar " where "Araichu Vitta" means "using freshly ground coconut masala" 
  2. by just using the sambar masala without any coconut and this is called "Podi Potta Sambar" which translates to "Sambar prepared using Sambar Masala" 

Today we shall see how to prepare lip smacking Podi Potta Sambar using Bhindi / lady's finger . You can use store bought sambar masala or quickly prepare it at home.  Check my video link below to prepare Sambar powder in less than 3 mins 




Preparation Time - 15 mins
Cooking Time - 30 mins
Serves - 3 to 4
Complexity - Medium   

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In a South Indian household, Sambar is a staple menu and a perfect accompaniment with steaming hot rice, okra sambar , podi pota sambar , sambar without coconut masala , no coconut sambar , can we make sambar without coconut

Ingredients 

3 tbsp sambar powder
10 to 12 bhindi/okra/lady finger 
1 medium tomato 
Medium lemon sized tamarind soaked in hot water 
3/4th cup thoor dhall (1 cup = 200ml )
Pinch of turmeric/haldi
Salt as needed
2 tsp oil
1 tsp mustard seeds 
Pinch of asafoetida 
Fresh curry leaves 

Method 

  • Wash and pressure cook the thoor dhall until soft and mushy.  Add haldi /turmeric while cooking the dhall.
  • Extract the tamarind water and filter it using a strainer .
  • Chop the okra into 1 inch long pieces .
  • Chop the tomato into big cubes 
  • In a thick bottomed vessel , add the tamarind extract , chopped bhindi and tomatoes with a little salt and cook until the raw flavor of tamarind is lost . The veggies will get cooked in this tamarind water so don't worry about it. The sliminess in the lady finger won't be there when cooked in tamarind water.
  • After the raw flavor of tamarind is lost, add sambar powder, cooked dhall and some salt if needed . You may add a tsp of jaggery powder to enhance the taste .
  • Adjust water if you find the sambar too thick.
  • Let it come to a rolling boil and will appear frothy .
  • Turn it off at this stage and prepare a tempering of mustard seeds and asafoetida in hot oil with some curry leaves and pour it over the sambar .
  • Enjoy it with steamed rice and some pappadums  


Some other Sambar variants on the blog that you must try 

Drumstick Sambar 

Potato Sambar 

Greens (Palak) Sambar 

Karamani (lobia) Sambar 

Tiffin Sambar for Idli Dosa Vada  (restaurant style)


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