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Grated Sambar Masala with Okra

Grated Sambar Masala with Okra

,   and  ASMedia
2 min read
Grated Sambar Masala with Okra
Grated Sambar Masala with Okra

Sizzle Up Your Dinner with Scrumptious Grated Sambar Masala and Okra

Eager to infuse some Indian zest into your evening repast? Look no further than our tantalizing Grated Sambar Masala and Okra dish! This simple, step-by-step recipe ensures your dinner will be a feast for your senses.

Masala Ingredients:

  • 1 tsp Channa Dal
  • 3 tsp Coriander Seeds
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Sesame Seeds
  • 1/4 tsp Turmeric
  • 1/4 tsp Asafoetida
  • 7 dried Red Chili Peppers, stems removed
  • 1/4 cup grated Unsweetened Coconut

Sambar Ingredients:

  • 1 tbsp Tamarind Paste
  • 3 cups Water
  • 1 tbsp Vegetable Oil
  • 1 lb Okra, sliced
  • 2 tsp Salt
  • 1 tsp Turmeric
  • 2 tsp Chopped Fresh Cilantro for garnish
  • 2 cups Cooked Lentils (e.g., Toor Dal)

Directions:

  1. Toast the masala ingredients in a dry skillet, except for the coconut, for about 1 minute. Once done, transfer to a blender. Add the grated coconut to the skillet and toast for 2 more minutes. Combine in the blender and pulse until a smooth paste forms. Set aside.
  2. In a large pot, boil water and tamarind paste. Add salt, turmeric, and 1 cup of masala paste. Bring to a simmer.
  3. Heat oil in a separate skillet over medium heat, then sauté sliced okra for 5-7 minutes or until tender.
  4. Transfer softened okra to the simmering sambar and bring to a boil. Once boiling, lower heat, add cooked lentils, and simmer for 5 minutes.
  5. Garnish with cilantro and serve warm with rice.

Add Some Heat:

To fine-tune your Grated Sambar Masala and Okra's heat level, consider these options:

  1. Red Chili Powder: When using store-bought or homemade sambar powder, adjust the quantity of red chili powder to your liking. For tamer flavor, try 0.5 teaspoons, while for a more intense taste, aim for 2.5 teaspoons.
  2. Dried Red Chilies: If grinding your own spice blend, adjust the number of dried red chilies based on your preference. Decrease to 3-4 for a mild flavor or increase to 7-8 for a spicier one.
  3. Sambar Powder: Test the heat level of store-bought sambar powders by selecting milder or hotter options.
  4. Jaggery Adjustment: Equalize the tanginess with the right amount of jaggery. Add more for a sweeter combination if your recipe is on the spicy side.

By modifying these elements, tailor this Grated Sambar Masala and Okra recipe to suit your taste preferences. Happy cooking!

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