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 .
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;
- 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"
- 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
Cooking Time - 30 mins
Serves - 3 to 4
Complexity - Medium
- 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
Tiffin Sambar for Idli Dosa Vada (restaurant style)
I've tried sambar with several different vegetables in it but not with bhindi. I'm definitely going to make vendakkai podi potta sambar as soon as I am able to buy some okra. Looks so inviting.
ReplyDeleteIf you like bhindi,then you will relish this sambar .. tastes too good with aloo fry as side dish
DeleteI adore the way you called it podi potta sambhar. My parents do talk like this. Arachuvitta sambhar is different from podi potta sambhar. Vendakkai sambhar is that staple south indian stew you cannot live without.
ReplyDeleteHahah...I also love the way our dishes are named ..sounds so interesting to say it out.
DeleteI love vendakkai in sambhar. The podi you are talking about sounds great. Will love to make some when the girls come down.
ReplyDeleteWe make podi patta sambar itself but never with vendakkai. I must make it sometime, it's been a long time I had okra sambar.
ReplyDelete