How To Make Easy Bhindi Sambar Recipe Step-By-Step – Making delicious Vendakkai Sambar is a cherished tradition in our home, passed down for generations. All you need to know is that this beloved dish, a testament to my mother’s cooking skills, remains a favorite among our family members. All you need to know is that its simplicity lies in the simple use of store-bought sambar powder, a convenient secret that never fails to deliver delightful results. Amidst the plethora of options, Annapurna and Shakti brands stand out as reliable choices that deliver rich, authentic taste to the dish every time.
Traditionally served with idli or dosa for a hearty breakfast, this versatile sambar also makes its way into our lunchboxes, you just need to know where it comes with hot rice. All you need to know is that the combination of roasted bhindi with delicious sambar is a match made in culinary heaven, offering a symphony of textures and flavors with every spoonful. However, the beauty of this recipe lies in its adaptability; What you need to know is that one can easily replace okra with any favorite vegetable, making the dish suit different tastes.
With each meal, you need to know that memories of family gatherings and shared meals come alive, reminding us of the simple joys found in the comfort of a home-cooked meal. Let me tell you that in fact, this Vendakkai Sambar captures not only the essence of South Indian cuisine but also the warmth of family relationships that have developed over time.
Material To Make Easy Bhindi Sambar Recipe:
To roast ladyfinger you will need:
- 1 tablespoon Indian sesame oil
- 250 grams Ladyfinger
For the remaining ingredients, you will need:
- 1 teaspoon Indian sesame oil
- 1/4 teaspoon fenugreek seeds
- 1/4 tsp mustard
- 1/4 tsp cumin
- 1 dry chilli
- 1 green chilli
- 1 curry leaf sprig
- 1/3 cup chopped onion
- 1/2 teaspoon jaggery
- 1/4 teaspoon asafoetida
- 1 marble-sized piece of tamarind
- 1/2 cup hot water
- 1.25 cups water (divided)
- 2 coriander sprigs
- 2 ripe tomatoes, cut into pieces
- 1 teaspoon salt
- 2 teaspoons coriander powder
- 1 teaspoon sambar powder
To cook toor dal, you will need:
- 1/4 teaspoon Indian sesame oil
- 2 cups water
- 1/2 cup toor dal/Pigeon pea
- 1/4 teaspoon turmeric powder
Method To Make Easy Bhindi Sambar Recipe Step-By-Step:
- First, heat the oil in a pan until it shimmers with gentle flame and invites the ingredients to dance in its lap.
- Ladyfinger, green and tender, cut into delicate round pieces, is mixed with oil in a pan, heated on low flame as it turns golden in colour, bringing out its crispy charm. Comes. It takes time to uncover it.
- You need to know that when the ladyfinger turns to a roasted sheen, take it out of the pan, leave it aside, and let it cool, this will tell you that its summer journey is just over.
- Then add a teaspoon of oil in the same pan, here’s what you need to know to set the stage for an aromatic presentation of the spices.
- Fenugreek seeds, mustard seeds, and cumin seeds come in the middle, popping and crackling in the oil, releasing their aromatic essence with each vibrant burst.
- Dried red chilies and green chilies follow suit, adding spicy heat to the air that promises a delicious thrill.
- Then fresh curry leaves join the bandwagon, all you need to know is that their wonderful aroma fills the scene with herbal beauty.
- Add the onions and tomatoes, finely chopped and packed to capacity, into the prepared pan to blend and blend the flavors into a harmonious union.
- Then a sprinkle of salt, a touch of alchemy, binds the ingredients together, bringing out their inherent richness and depth.
- The pan covered with a lid becomes the stage of transformation, all you need to know as the onions and tomatoes slowly soften and melt into a luscious symphony of flavors and textures.
- Coriander powder, sambar powder, jaggery, and asafoetida join the raga, each adding their own distinctive note to the culinary creation, creating an ensemble of flavors that dance to the beat.
- The tamarind pulp, extracted with care and patience, adds a tangy essence to it, giving it an appealing spiciness that balances the richness of the spices.
- Water, the elixir of life, then joins the mix, turning the mixture into a boiling cauldron of delicious bliss, you just need to know where the flavors meet and mix in perfect harmony.
- Then roasted bhindi, crisp and golden when hot, is added to the pot, adding a textural contrast that delights the senses with each bite.
- Pulses cooked in the pressure cooker, soft and creamy, complete the dish, adding a hearty depth to the dish that satisfies both body and soul.
- With a gentle simmer, the flavors mingle and intertwine in a dance of culinary bliss, all you need to know is that it promises to tantalize the taste buds and warm the heart.
- Adjust the consistency with a splash of water, ensuring that the sambar is just right, neither too thick nor too thin, but just right to coat each piece with its delicious flavor.
- Then garnish with fresh coriander leaves, the final mix of greenery that adds that touch of freshness to the dish that you need to know, elevating it from a mere meal to a work of art.
- And it’s a masterpiece of taste and texture, all you need to know is a symphony of flavors that celebrates the magic of Indian cuisine in all its glory. Enjoy this recipe with your family
Read Also >> Bhindi Fry Recipe Without Slime In South Style
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