easy bendekai huli | vendakkai sambar recipe | bhindi sambar or okra sambar
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3 Servings
- Category: sambar
- Cuisine: udupi
Ingredients
- 1½ cup tamarind extract
- large piece jaggery / gud
- 3 green chilli (slit)
- ¼ tsp turmeric / haldi
- few curry leaves
- 1 tsp salt
- 10 bhindi / okra (chopped)
- 1½ cup toor dal (cooked)
- ½ cup water
- 2 tbsp coriander leaves (finely chopped)
for tempering:
- 2 tsp oil
- 1 tsp mustard / rai
- 1 tsp urad dal
- pinch of hing / asafoetida
- 1 dried red chilli
- few curry leaves
Method
- firstly, in a large kadai take 1½ cup tamarind extract, large piece jaggery, 3 green chilli, ¼ tsp turmeric, few curry leaves and 1 tsp salt.
- get the tamarind water to boil.
- now add 10 bhindi and mix well.
- cover and boil for 10 minutes or till bhindi gets cooked well.
- further add 1½ cup toor dal and ½ cup water adjusting consistency.
- boil for 3 minutes or till the consistency is achieved.
- now prepare the tempering by heating 2 tsp oil in small kadai.
- add in 1 tsp mustard, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves. allow to splutter.
- pour the tempering over sambar and add 2 tbsp coriander leaves.
- finally, give a good mix and serve bendekai huli / bhindi sambar with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.