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Sambandha (Chinese Okra Chutney) Recipe

Sambandha (Chinese Okra Chutney) is a popular Indian Snack
Author :
 
On :
Friday, 29 July, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Easy
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 cup - Chinese okra, chopped into 1 inch chunks
  • 2 tsp - sesame seeds
  • 1/2 cup - grated coconut, fresh/frozen
  • 4-5 - dry red chillies, low spiced
  • 1 tsp - Urad Dal (optional)
  • 1/4 tsp - Tamarind paste
  • 1/2 tsp - Jaggery
  • 2 tsp - oil
  • 1/2 tsp - Mustard Seeds
  • 3-4 - Curry leaves
  • 1 pinch - Hing
  • Salt, to taste
  • How to Make Sambandha (Chinese Okra Chutney):

    1. Cook the vegetable chunks with some salt and water until done.
    2. Dry roast the sesame seeds, red chillies and the urad dal until they turn golden brown in colour.
    3. Grind the roasted masalas with coconut, tamarind, salt and jaggery to a smooth paste.
    4. Add the cooked veggie and pulse, mix a couple of times until well blended.
    5. Temper with mustard seeds, hing and curry leaves.
    6. Serve with steamed rice and a spoon of ghee or coconut oil, or dosas, idlis, rotis.



     

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