Vendakkai sambar is a delicious sambar variety made with okra.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 3 · 3 to 4
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • ⅓ cup tuvar dal ((arhar dal or pigeon pea lentils))
  • 1 medium onion (- diced)
  • a pinch of asafoetida ((hing))
  • 1.5 cups water for pressure cooking
  • 10 to 12 medium sized okra ((bhindi or lady finger))
  • 1 medium tomato (- diced)
  • ¾ to 1 cup water (to be added later or add required)
  • 3 teaspoon sambar powder
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • salt as required
  • 1 tablespoon sesame oil (or coconut oil or any oil)
  • ½ tablespoon tightly packed tamarind
  • ½ cup water
  • 1 to 1.5 tablespoon sesame oil (or coconut oil or any oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal ((split husked black grams))
  • 2 dry red chilies
  • 1 sprig of curry leaves
  • a pinch of asafoetida ((hing))

Method

preparing tamarind pulp

  1. First soak 1/2 tbsp tightly packed tamarind in 1/2 cup hot water for 30 minutes.
  2. After 30 minutes squeeze the soaked tamarind pulp. Filter and keep aside.

cooking lentils for bhindi sambar

  1. Meanwhile when the tamarind is soaking, rinse 1/3 cup tuvar dal and add them in a pressure cooker.
  2. Then add 1 medium onion, which has been diced.
  3. Add 1.5 cups water. Pressure cook the lentils for 6 to 7 whistles or 10 to 12 minutes on high flame.
  4. When the pressure settles down on its own in the cooker, open the lid of the cooker.
  5. Mash the cooked lentils with a spoon and keep aside.

making vendakkai sambar

  1. In a pan heat 1 tbsp sesame or coconut oil. Add chopped okra.
  2. Stir and saute for 2 minutes on a low flame.
  3. Then add 1 medium tomato (diced). Saute for 2 to 3 minutes.
  4. Add the mashed lentils.
  5. Then add 1/2 cup water, tamarind pulp, 1/4 tsp red chili powder, 1/4 tsp turmeric powder and 3 tsp sambar powder and salt. Stir very well.
  6. Simmer on a medium flame for 9 to 10 minutes or till the okra has become tender. Don't overdo as then the bhindi will cook too much. Cover and keep aside.

preparing tempering for vendakkai sambar

  1. Heat 1 to 1.5 tbsp sesame oil or coconut oil in a small pan. Add 1/2 tsp mustard seeds and 1/2 tsp urad dal. Let the mustard seeds crackle and the urad dal turn into a maroonish color. Keep the flame on low while tempering.
  2. Then add 2 dry red chilies, 1 sprig of curry leaves and a pinch of asafoetida. Saute till the red chilies change color and the curry leaves become crisp.
  3. Pour the tempering in the sambar. Cover and keep aside for 5 minutes for the tempering flavors to infuse with the sambar.
  4. Serve vendakkai sambar hot with steamed rice or with idlis.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.