Vendakkai Sambar Recipe | Ladies Finger Sambar Recipe
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.
Servings2
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.
Nutrition Facts
Vendakkai Sambar Recipe | Ladies Finger Sambar Recipe
Amount Per Serving (75 g)
Calories 223
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 41mg2%
Potassium 412mg12%
Carbohydrates 36g12%
Fiber 10g42%
Sugar 6g7%
Protein 11g22%
Vitamin A 898IU18%
Vitamin C 24mg29%
Calcium 97mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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