Step-by-Step Instructions

1. 1.Prepare Okra

   Wash and thoroughly dry the okra. Cut into 1-inch pieces.

2. 2.Fry Okra

   Heat 3 tablespoons of oil in a pan (preferably iron or steel). Add the chopped okra and fry, stirring continuously, until all the moisture evaporates and the sliminess is gone. The okra should be slightly roasted. Add 1 teaspoon of salt while frying. Set aside the fried okra.

3. 3.Prepare Masala Paste

   In a mixer grinder, combine 2 chopped onions, 2 green chilies, 4-5 garlic cloves, 1/2 bunch of coriander leaves, 2 tablespoons of sambar powder, 1 tablespoon of chili powder, 1 cup of grated coconut, and 1 inch piece of tamarind. Add a little water and grind to a smooth paste.

4. 4.Prepare Tempering

   In a clay pot, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter.

5. 5.Sauté Onions and Curry Leaves

   Add 1 sliced onion and a few curry leaves to the pot. Sauté until the onion turns slightly crispy.

6. 6.Sauté Tomatoes

   Add 1 chopped tomato to the pot and sauté until it completely mashes.

7. 7.Cook Masala

   Add the ground masala paste to the pot. Cook on medium flame, stirring continuously, until the raw smell of the masala disappears. This might take about 2 minutes.

8. 8.Add Water and Simmer

   Add water (rinse the mixer jar with water and add it to the pot) to achieve the desired consistency. Close the lid and bring the sambar to a boil.

9. 9.Adjust Seasoning

   Once the sambar starts boiling, stir it. Add salt to taste and mix well.

10. 10.Add Fried Okra

    Add the previously fried okra to the boiling sambar. Stir gently.

11. 11.Final Simmer and Garnish

    Close the lid again and let the sambar simmer until it's well cooked and the flavors are combined. Garnish with freshly chopped coriander leaves. Serve hot with ragi mudde, rice, chapati, or roti.