Ground Masala Sambar With Okra

Instructions

• Soak the tamarind in water for 30 minutes. Extract the juice and set aside.
• Roast all the ingredients mentioned above for making ground masala (except for the grated coconut) in oil.
• After roasting, turn off the heat and add coconut. Let cool, then grind into a powder with little water.
• Boil the tamarind extract with 1 cup of water and add salt, turmeric, and asafoetida. Stir well and, in a separate pan, roast okra in 1 tsp oil. Once roasted, add okra to this mixture and boil for 10 minutes
• Add ground spice paste and boil the mixture again for 5 minutes.
• Mash the boiled toor dal and add this to the boiling mixture of tamarind, spices and okra. Bring to a boil for 5 minutes.
• For tempering in a separate pan, add 1 tsp ghee, 1 tsp mustard seeds, 1 tsp urad dal, and curry leaves to low heat.
• Let the mixture sputter for a few seconds and, once done, add this tempering mix to the sambar and garnish with finely chopped coriander.
• Serve with white rice and ghee.
• Enjoy!