Meena's Taste Mantra

Vendakkai Chembu Sambar | Bhindi Arbi Sambar

Vendakkai Chembu Sambar | Bhindi Arbi Sambar is one of my favourite sambar as it has both veggies that I like a lot! This tastes simply YUM and is very aromatic! We all love the freshly made Sambar Masala and today Amma made this Sambar from scratch! An aroma that is so appetizing and simply divine! When Amma makes this Sambar I can get its aroma.

Be it Steamed Rice | Idli | Dosa | Uttappam | Sevai - this Sambar uplifts the taste!

INGREDIENTS

10 Venadakkai | Bhindi | Ladiesfinger | Okra, cut to 1" pieces

10 Chembu | Arbi | Colocasia

4 tblsp Toor Dal

Lemon size Imli | Tamarind Extract

1/2 tsp + 1 tsp Haldi | Turmeric Powder

Pea size Compounded Hing | Asafoetida

For Sambar Masala:

4 Sukhi Lal Mirch | Dried Red Chillies

1 tblsp Dhaniya | Coriander Seeds

1 tsp Channa Dal

1/4 tsp Methi | Fenugreek Seeds

6 Kali Miri | Black Pepper

6 Kadhi Patta | Curry Leaves

1/2 tsp Oil

For Tempering:

1 tsp Oil

1 tsp Rai | Mustard Seeds

1 sprig Kadhi Patta | Curry Leaves

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

2 tsp Salt | Adjust as per taste

METHOD

Wash and pressure cook toor dal adding 1/2 tsp Haldi powder, for 4 whistles.
While cooking toor dal, place chembu|arbi in a seperate vessel in the pressure cooker. Once the pressure is released, remove the cooked chembu, peel the skin and cut into halves. If the chembu is small you can add it as is. Keep aside.
For making Sambar Masala:

In a frying pan, heat oil.
Add all ingredients listed under Sambar Masala and roast them ensuring they do not get burnt. Keep the flame on low.
When Channa dal changes color to slight brownish, transfer the roasted masala to a plate and keep to cool.
Once cool, grind to make a smooth paste and keep aside.

In a vessel to make the sambar, approximately 1 ltr capacity, add the cut bhindi, imli extract, compounded hing and 1 tsp haldi powder.
When the bhindi is almost cooked, add cooked chembu and salt. Mix well
Once the vegetables are cooked, add cooked toor dal and the ground Sambar Masala. Mix well.
Add water to adjust the consistency of Sambar.
Stir on and off, ensuring the masala does not get stuck to the bottom.
After the Sambar comes to a boil, turn off the gas.
For making Tempering:

In the same frying pan heat oil.
Add rai and curry leaves.
When the rai splutters, pour this tempering on the Vendakkai Chembu Sambar.

Garnish Sambar with chopped dhania leaves.
Serve Hot with Steamed Rice, Idli, Dosa | Uttappam | Adai, Upama | Venpongal.

We had Vendakkai Chembu Sambar along with Rice Sevai | Rice Noodles.

We have used:

1. LG Compounded Hing

2. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.