Coconut milk sambhar
The unique one
Servings Prep Time
6people 10minutes
Cook Time
Servings Prep Time
6people 10minutes
Cook Time
For tempering
  1. Pressure cook the tur dal (Split pigeon pea) with approximately four times water, till soft. Usually takes 3-4 whistles.  Set aside for pressure to release.
  2. Wash pat dry and slice the okra into one inch pieces. Set aside.
  3. Into a deep kadai/Indian wok,  add two tsp oil, followed by mustard seeds and fenugreek. As the mustard splutter, Add in the curry leaves and asafoetida. Stir for a few seconds till the curry leaves turn crispy.
  4. Add in the cut okra Stir fry on a low flame for about two to three minutes.
  5. Once the sticky threads slowly disappear add turmeric powder ,salt and the tamarind extract. Stir well
  6. Allow this to bubble for 5 minutes. Add the sambhar powder. Stir well.
  7. Cover and cook The okra doesn’t  take a long time to cook, yet the tamarind water and the masala may have a raw smell. Allow it to simmer till the smell changes. It takes around 7-10 minutes. Stir occasionally
  8. Now add the pressure cooked tur dal, mix and simmer for about 5 minutes.
  9. Once it is well incorporated, add the coconut milk and bring to a bubble. Remove from heat. Do not boil with the coconut milk …it tends to split.
  10. Enjoy warm garnished with coriander leaves.
Recipe Notes

The recipe tends to thicken a bit upon cooling.

Use the first extract of the coconut milk to add the creaminess.

Change the vegetable to pumpkin or eggplant to enjoy the same recipe