Bhindi Kolombu/ Lady's finger Sambhar

 Bhendi Kolombo/Lady's finger Sambhar is a spicy dish which can be relished with hot rice. This is a no coconut recipe.

I hate grating coconut. So I was going through a recipe book in search of a recipe which don’t need coconut. I found this recipe.

It's aroma and taste was like devastana saaru to my hubby. Suits best with hot steaming rice.. :)

A must try recipe.

Recipe source : Oota Upahara. Book by Jaya. V. Shenoy

Step by step method :

Wash and cut lady’s fingers about 1½ inch pieces.

In a kadai, add these lady’s fingers and sauté for a minute. Then add tamarind pulp mixed with lil water and salt. Mix well and allow it to cook. (It takes around 15 mins)

Meanwhile, in a pan, dry roast red chilies, coriander seeds, cumin seeds and white rice separately. Transfer to a plate and allow it to cool.

Now coarsely grind these roasted ingredients using mortar and pestle. (It took me 15 mins to make powder :( Better option is use mixie to grind :) )

In a small pan, heat oil. Add mustard seeds and allow it to splatter. Then add curry leaves and fry until crisp. Now add grounded powder to this and fry for a minute.

Add this to cooked lady’s finger and mix well. Add enough water and Jaggery and bring it to boil.

Once done, switch off d flame and serve hot with rice.

Recipe Card : 

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Bhindi Kolombu/ Lady's finger Sambhar

Yield: 4-5 servings

Author: Namitha Shenoy

Prep time: 30 MCook time: 15 MTotal time: 45 M

a sambhar made of lady's finger which goes well with rice.

Ingredients:

• Lady's finger – 25
• Tamarind Pulp – 4 Tbsp
• Jaggery (Grated) – 1 Tbsp
• Salt to taste

For Kolombu Powder :

• Dry Red chilies – 10
• Coriander Seeds – 3 Tbsp
• Cumin Seeds – 1 Tbsp
• White rice – 2 Tbsp

For Tempering :

• Coconut Oil – 3 Tbsp
• Mustard Seeds – ½ tbsp.
• Curry Leaves – 1 sprig

Instructions:

1. Wash and cut lady’s fingers about 1½ inch pieces.
2. In a kadai, add these lady’s fingers and sauté for a minute. Then add tamarind pulp mixed with little water and salt. Mix well and allow it to cook. (It takes around 15 mins)
3. Meanwhile, in a pan, dry roast red chilies, coriander seeds, cumin seeds and white rice separately. Transfer to a plate and allow it to cool.
4. Now coarsely grind these roasted ingredients using mortar and pestle. (It took me 15 mins to make powder :( Better option is use mixie to grind :))
5. In a small pan, heat oil. Add mustard seeds and allow it to splatter. Then add curry leaves and fry until crisp. Now add grounded powder to this and fry for a minute.
6. Add this to cooked lady’s finger and mix well. Add enough water and Jaggery and bring it to boil.
7. Once done, switch off the flame and serve hot with rice.

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