Vendakkai Sambar | Okra Sambar
Vendakkai Sambar is a simple and healthy sambar recipe made with okra and mashed lentil. A South Indian lentil based curry made along with veggies of choice and served along with white rice. This sambar is very easy to make and flavourful too.
⅓ cup toor dal
Tamarindsmall gooseberry size (extract the juice)
Water as required
Salt as required
2 tbsp red chili powder
¼ tbsp turmeric powder
1 tbsp sambar powder
2 tbsp Oil
½ tsp mustard seeds
½ tsp methi seeds
Few curry leaves
Lady’s Finger/Okra - 10 (chopped)
1 medium-sized onion (chopped)
1 medium-sized tomato (chopped)
To Temper and Saute:
Soak the toor dal in water for 20 mins, this step is optional but it will help to cook the dal cook very fast and also gives a little more volume.
First pressure cook the toor dal for 3 whistles with 1 cup of water. Once done, mash the dal fully.
In a pan, heat 2 tsp oil once hot, add mustard seeds, methi seeds, and curry leaves. Add chopped lady’s finger pieces. Saute for a minute and then add chopped onions, and tomatoes. Saute till onions turn transparent and lady’s finger shrink and the skin turns slightly brown.
Add 1 cup of water and allow the lady’s finger to cook well. When it is 3/4th cooked, add the tamarind extract, red chili powder, turmeric powder, sambar powder, and salt.
Allow the sambar to boil well for 5-10 minutes till the raw smell is gone. Stir very well. Now add the mashed dal and allow them to boil for 2-3 minutes.
Finally, garnish with coriander leaves. serve vendakkai sambar with hot steamed rice.
- Firstly, use tender bhindi for more juicy sambar.
- Add a pinch of jaggery for sambar, which enhances the taste.
- This Vendakkai sambar goes well with Idli, dosa and pongal too.
- Sauteing okra is very important else it will become slimy while cooking.