Okra Bolu Sambhar

This Sambhar is very popular in the South Canara region of Karnataka. It is made without any coconut or spices - hence is considered very good for the health and for people who are trying to control their Cholesterol. But, most importantly, it is very very tasty :)

Ingredients:

Okra/Ladies Finger, washed and cut into 1 cm peices - 1/2 Kg

Toor Dal - 1 cup

Tamarind Pulp - 2 Tsp

Mustard Seeds - 1 Tsp

Urad Dal - 1 Tsp

Jaggery - 2 Tbsp

Hing - A pinch

Green Chilli - 3

Salt - per your taste

Curry Leaves - 1 sprig

Coriander/Cilantro, washed and cut - 2 Tbsp

Turmeric Powder - 1/2 Tsp

Oil - 1 Tbsp

Pre-Preparation:

Cook the Toor dal and keep it aside

Preparation:

Take a large vessel and heat 1 cup water with the Tamarind pulp

When the water boils over, add the Okra

Cook the Okra on medium heat till soft but firm

Add the cooked Dal to the cooked vegetable mixture and mix

Add the cut Green Chilli, Turmeric Powder, Salt, Jaggery and Curry Leaves and simmer for 10 minutes

Add cut Coriander and take the Sambhar off the heat

For seasoning, heat the Oil in a small pan

Add the Mustard Seeds when the Oil is hot and after the Mustard Seeds splutter, add the Ural Dal and Hing.

Once the Ural dal is reddish, remove the seasoning from the heat and add it to the Sambhar

The Bolu Sambhar is now ready to be eaten!!

Notes:

This is eaten with steamed Rice and Ghee.

Variations:

The same Bolu Huli can be made with any firm Brinjal, pumpkins, squash, ridge gourd, snake gourd, long beans etc. It tastes best with Brinjal and Okra. Enjoy!!