I love vendakkai sambar amma makes, it took me several days to get the similar taste.Vendakkai sambar is so flavourful that it tastes good on its own, amma always insist that the each veggie that we add to sambar gives a unique flavour to the sambar.
I have already posted other sambar recipes with carrot,murungakkai,pumpkin etc now this is another variation to the usual sambar we make.This sambar is perfect for even beginners to try out.We had it with hot rice and potato curry, yum combo!
Vendakkai Sambar Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: South Indian
Toor Dal – 1/2 cup
Tomato – 1 small roughly chopped
Ladies Finger – around 10 to 12
Sambar powder – 1 heaped tsp
Turmeric powder – 2 pinches
Thin tamarind pulp – 1/8 cup
Water – as required
Salt – to taste
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Split Urad Dal – 1/2 tsp
Small Onion – 8
Hing – 1/4 tsp
Curry Leaves – a small sprig
Fenugreek Seeds – 1/4 tsp
- Rinse ladies finger well, wipe off the moisture with a kitchen towel or tissue.Trim both the ends of the veggie.
- Chop int 1 inch pieces.Now heat a non stick pan and saute ladies finger till the color changes slightly browned.By this time sliminess and stickiness would have reduced.Set aside.
- Pressure cook toor dal with enough water for atleast 5 whistles or until mushy.Once pressure releases mash it up well with a laddle,Set aside.Heat oil in a pressure cooker – add the items listed under ‘to temper’ let it splutter.Then add small onion, tomato and saute till raw smell of tomato leaves.
- Add ladies finger along with turmeric powder and sambar powder.Saute for 2mins.Add required salt.
- Then add cooked dal along with little water and let it boil in low medium flame until ladies finger is cooked.
- Now add tamarind water and let it boil for 5mins in low flame.Add chopped coriander leaves generously and switch off.
Serve with hot rice and any veggie of your choice.
- Sambar should be neither thick nor runny, it should be inbetween.
- Adding sambar powder and frying along with veggie gives a nice flavour.
- You can add any vegetable for this sambar.
- Add 1/2 tsp chilli powder if your sambar powder is less spicy.
- Thin tamarind water is just enough , no need to extract thick pulp.
- This sambar serves as a great sidedish for rice or even idli dosas.