Vendakkai Sambar
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
3 to 4
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Course
Main Course
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Cuisine
Indian
Vendakkai Sambar
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Vendakkai sambar is a delicious sambar variety made with okra.
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Ingredients
for cooking lentils
- 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
other ingredients
- 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
for tamarind pulp
- ½ tablespoon tightly packed tamarind
- ½ cup water
for tempering
- 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)
Instructions
preparing tamarind pulp
- First soak 1/2 tbsp tightly packed tamarind in 1/2 cup hot water for 30 minutes.
- After 30 minutes squeeze the soaked tamarind pulp. Filter and keep aside.
cooking lentils for bhindi sambar
- Meanwhile when the tamarind is soaking, rinse 1/3 cup tuvar dal and add them in a pressure cooker.
- Then add 1 medium onion, which has been diced.
- Add 1.5 cups water. Pressure cook the lentils for 6 to 7 whistles or 10 to 12 minutes on high flame.
- When the pressure settles down on its own in the cooker, open the lid of the cooker.
- Mash the cooked lentils with a spoon and keep aside.
making vendakkai sambar
- In a pan heat 1 tbsp sesame or coconut oil. Add chopped okra.
- Stir and saute for 2 minutes on a low flame.
- Then add 1 medium tomato (diced). Saute for 2 to 3 minutes.
- Add the mashed lentils.
- 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.
- 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
- 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.
- 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.
- Pour the tempering in the sambar. Cover and keep aside for 5 minutes for the tempering flavors to infuse with the sambar.
- Serve vendakkai sambar hot with steamed rice or with idlis.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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