Vendakkai Sambar is one of those timeless South Indian dishes that makes its appearance almost every day, with a different vegetable. It is the simplest, comforting and flavor some side dish. If you are running late to office or your alarm missed waking you up, this vendakkai sambar is a perfect lunch dish when served with steamed rice and crispy potato fry.
This evergreen dish is a wholesome pot consisting the richness of lentils, goodness of vegetables and the tanginess of imli (tamarind). This vendakkai sambar is generously served with ghee, papads or fryums and poriyal. This sambar pairs well with tiffin items like idli, dosa, pongal etc.
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About Vendakkai Sambar
Vendakkai Sambar is a typical South Indian dish that is made with dal, spices and vendakkai (okra) and finished with tempering. Toor dal is one of the finest dal that is used to make sambar and the combination of okra with the sambar makes it a delectable dish.
While making this sambar, ensure the okra are slightly sautéed before adding to the sambar. This step brings down the stickiness while they are tender and soft. Simmer the sambar in low flame so that the ingredients blend together, releasing aroma.
Every sambar is layered with different flavor infusions which comes from the vegetable used. Tempering is one of the most important layer for making delicious sambar. You can add mustard seeds, asafetida, dried red chillies to hot oil for them to release their aroma and magic essence.
Every South Indian house have their own version of sambar. Some add a pinch of jaggery or fresh coconut to enhance the overall flavor of the sambar. The taste might change a little but vendakkai sambar is a traditional dish that is healthy, tasty and wholesome on the plate.
When I make sambar, I always prefer using homemade sambar powder just like how my mom use to make. I remember my mother handpicking the ingredients from the market and sun drying them on the terrace. And here I am, taking the tradition forward by making homemade sambar powder. As a sambar lover, I love experimenting with new styles and different vegetables.
Vendakkai Sambar Ingredients
- Toor dal - Use quality toor dal for better taste. Soak the dal for at least 30 minutes before use for quick cooking.
- Tomato - Used juicy and fresh tomatoes for additional flavors. Sauté till the raw smell goes away.
- Ladies finger (Vendakkai) - Use long and fresh ones. Wash them and wipe them with a kitchen napkin before cutting them into medium-sized pieces.
- Sambar powder – I have used homemade sambar powder. You can use store-bought.
- Turmeric powder – I have used homemade turmeric powder for extra aroma and color. You can use the store bought as well.
- Thin tamarind pulp – Thin, runny pulp works the best for this sambar.
- To temper:
- Mustard seeds – Add the seeds only after the oil is ready. They need to pop up.
- Split Urad dal – Another important tadka ingredient for earthy flavors.
- Small onion – Peel the onions and add them along with the other ingredients. Sauté them till they are transparent.
- Hing – A pinch of hing is used. It adds aroma and helps in digestion.
- Curry leaves – A South Indian dish is incomplete without curry leaves. Add a handful of the leaves for its fragrance.
- Fenugreek seeds – These seeds are added when the oil is hot. They help for easy digestion.
Why This Recipe Works
- A healthy and comforting dish
- One pot dish
- Vegetarian and protein-rich dish
- Works best with steamed rice and tiffin items
- Can be customized with any vegetable
- Easy recipe for beginners
Similar Recipes
How to make Vendakkai Sambar Step by Step
1.Rinse ladies finger well, wipe off the moisture with a kitchen towel or tissue. Trim both the ends of the veggie.
2.Chop int 1 inch pieces. Now heat a non stick pan and sauté ladies finger till the color changes slightly browned. By this time sliminess and stickiness would have reduced. Set aside.
3.Pressure cook toor dal with enough water for at least 5 whistles or until mushy. Once pressure releases mash it up well with a ladle, Set aside. Heat oil in a pressure cooker – add the items listed under ‘to temper’ let it splutter. Then add small onion, tomato and sauté till raw smell of tomato leaves.
4.Add ladies finger along with turmeric powder and sambar powder. Sauté for 2 minutes. Add required salt.
5.Then add cooked dal along with little water and let it boil in low medium flame until ladies finger is cooked.
6.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.
Expert Tips
- Dry the Okra Well – Wash and dry the okra well. This will help in reducing the sliminess while cooking.
- Cut them evenly - Don’t chop them too small or they might open up. Chop them evenly so they are cooked well.
- Sauté well – This is an important step. Slightly saute okra in a little oil before adding to the sambar. This helps lifting the taste of the sambar also reduce stickiness okra.
- Tamarind extract – Use fresh tamarind extract for the tang. I have used homemade extract.
- Cook Toor dal – Cook the dal till it’s soft and mushy. This gives sambar a rich and creamy consistency.
- Tempering – Tempering brings the entire dish together, blending the aroma and the flavor. You can even temper in ghee for additional taste and flavor.
- Cookware – Use a heavy-bottomed pot or a kadai so the sambar doesn’t get burnt while simmering. I have used a pressure cooker to simmer the sambar.
- Garnishing – Garnish with fresh finely chopped coriander leaves just before serving.
- A dollop of ghee – Add a dollop of ghee right before serving. It adds richness, and aroma and tastes best when mixed with hot rice.
Serving & Storage
Serve Vendakkai Sambar hot with steamed rice and a dollop of ghee for a flavorful meal. It is paired well with potato poriyal, raw banana fry, and carrot beans poriyal. You can serve this vendakkai sambar with tiffin items as well. Garnish it with coriander leaves before serving to add freshness.
Store the leftover sambar in an airtight container in the fridge for up to 3 days. Reheat gently. Splash water if the sambar has thickened in the fridge. It is not advisable to freeze vendakkai sambar as the texture may change.
FAQS
1.Can I use store-bought sambar powder?
Yes, you can. However, homemade sambar gives an authentic flavor and taste.
2.How do I prevent okra from becoming slimy?
Wash and pat the okra dry after washing them. Cut them into medium pieces and sauté them in a little oil which reduces sliminess. Add them to the sambar and simmer in low flame.
3.What should be the consistency of my Sambar?
The consistency of the sambar should be balanced. Not too thick, not too runny. If it is thick, add hot water and simmer. If it’s too watery, let it simmer uncovered until it slightly thickens.
4.What can I replace okra with?
You can replace okra with drumstick, brinjal, carrot, ashgourd, pumpkin etc.
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📖 Recipe Card
Vendakkai Sambar Recipe | Ladies Finger Sambar Recipe
Ingredients
- ½ cup toor dal
- 1 small tomato
- 12-15 ladies finger
- 1 heaped teaspoon sambar powder
- 2 pinches turmeric powder
- ⅛ cup thin tamraind pulp
- water as required
- salt to taste
To temper:
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon split urad dal
- 8 small onion
- ¼ teaspoon hing
- 1 small sprig curry leaves
- ¼ teaspoon fenugreek seeds
Instructions
- 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 at least 5 whistles or until mushy. Once pressure releases mash it up well with a ladle, 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. Sauté for 2 minutes. 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 5 minutes in low flame. Add chopped coriander leaves generously and switch off.
- Serve Vendakkai Sambar with hot rice and any veggie of your choice.
Notes
- Dry the Okra Well – Wash and dry the okra well. This will help in reducing the sliminess while cooking.
- Cut them evenly - Don’t chop them too small or they might open up. Chop them evenly so they are cooked well.
- Sauté well – This is an important step. Slightly sauté okra in a little oil before adding to the sambar. This helps lifting the taste of the sambar also reduce stickiness okra.
- Tamarind extract – Use fresh tamarind extract for the tang. I have used homemade extract.
- Cook Toor dal – Cook the dal till it’s soft and mushy. This gives sambar a rich and creamy consistency.
- Tempering – Tempering brings the entire dish together, blending the aroma and the flavor. You can even temper in ghee for additional taste and flavor.
- Cookware – Use a heavy-bottomed pot or a kadai so the sambar doesn’t get burnt while simmering. I have used a pressure cooker to simmer the sambar.
- Garnishing – Garnish with fresh finely chopped coriander leaves just before serving.
- A dollop of ghee – Add a dollop of ghee right before serving. It adds richness, and aroma and tastes best when mixed with hot rice.
Divs
my favorite sambhar! drooling seeing these pics.
Rumana Ambrin
I loVe sambar and by adding my fav veggie that is taking this sambar to some other level..
Farin Ahmed
I love this sambar ... Pic is amazing
Madhu Pravin
I've always loved it when my Amma makes it once in a month on Fridays. Just a suggestion. Temper mustard seeds, broken urad dal, few curry leaves, Fenugreek seeds, compounded Asafoetida n one or two red chillies in a tsp of ghee and pour it over the prepared sambar. Then the coriander leaves. Mix well before serving. This way, the aroma of the sambar is even more lovely.