South Indian sambar and Okra Roast with Brown Rice

 

Sambar

Ingredients

• 1/2 cup raw pigeon peas  
• 1 teaspoon Paprika powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder
• 1 tablespoon tamarind paste
• 1 onion
• 1 medium size potato
• 1 carrot
• 1 green bell pepper
• 5 brussel sprouts
• 1 tablespoon chopped cilantro
• A twig of curry leaf (optional)
• Spluttered mustard (optional)

Recipe

1. Wash the raw pigeon peas. Cook 1/2 cup pigeon peas in 1 1/2 cup water until it is mashed.
2. Cut all the vegetables and cook them in water.
3. After all the vegetables are cooked add 1 tablespoon of tamarind paste. 
4. Add all the spices and 2 cups of water
5. Allow all vegetables, tamarind water and spices to cook in harmony
6. Switch off the flame once the mixture comes together. Mostly around 15 minutes on medium flame.
7. Add the cooked pigeon peas and mix them all well. It should be of thick consistency.
8. Now cook on flame for 5-7 minutes.
9. Garnish with cilantro and serve with hot brown rice.

Okra Roast

Ingredients

• 30 okras  
• 1 teaspoon Paprika powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder

Recipe

1. Cut the okra in circles.
2. Preheat the oven to 350 degrees.
3. Steam the cut okras until tender (1/2 cooked and not fully cooked. If fully cooked it will become sticky)
4. Transfer them to a baking tray and add all spices. Mix them evenly.
5. Spread the okra across the tray so that they do not stick to each other.
6. Bake them in the oven for 30 minutes.
7. Remove and serve hot along with the brown rice and sambar.
8. Air fryer can also be used instead of the oven.