Vendakkai Sambar is a beloved dish from South Indian cuisine that’s both nutritious and delicious. I learned this recipe from my grandmother, and it’s become my go-to comfort food. The crispy okra pieces swimming in a flavorful lentil broth, seasoned with a special blend of spices, create magic in every spoonful. It’s simple enough for weekday cooking but special enough for festive occasions.
About the Recipe
This recipe transforms simple ingredients into something extraordinary. The okra stays crispy while soaking up the flavors of the sambar. The toor dal creates a creamy base, while tamarind adds a lovely tang. It’s perfect for beginners and turns out great every time. Plus, it’s packed with protein and vegetables, making it a complete meal with rice.
Why You’ll Love This Recipe
You’ll love how the okra keeps its shape without getting slimy. The tempering adds incredible aroma and depth to the dish. It’s a one-pot meal that’s ready in about 30 minutes. The recipe is forgiving – you can adjust the spices to your taste. Best of all, it’s healthy, filling, and budget-friendly.
Vendakkai Sambar
Cooking Tips
– Wash and dry okra thoroughly before cutting to prevent sliminess
– Don’t skip the tempering – it’s key to authentic flavor
– Cook okra on medium-high heat for best texture
– Add tamarind extract at the end to keep the dal from curdling
– Mash the dal well for a smooth consistency
Serving and Storing Suggestions
Serves 4-5 people. Perfect with hot rice, idli, or dosa. Keeps well in the fridge for 2 days. Total prep and cooking time: 30 minutes. Reheat gently, adding water if needed. Don’t freeze as okra texture changes.
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Nutrient Benefits
This dish is packed with protein from toor dal, fiber from okra, and antioxidants from spices. It’s naturally gluten-free and rich in vitamins A and C. The combination of lentils and vegetables makes it a nutritionally complete meal.
Vendakkai Sambar
Ingredients
- 2 cups Okra (Bhindi/Vendakkaim chopped)
- 1/4 cup Toor Dal
- 1/2 tsp Turmeric Powder
- 1/3 cup Onions (finely chopped)
- 1/4 cup Tomatoes (chopped)
- 2 tsp Sambar Powder
- 1/2 cup Tomato Puree
- 1/2 tsp Tamarind Extract (thick)
- 1/2 tsp Salt
- Coriander Leaves (few, chopped)
For Tempering:
- 3 tbsp Oil
- 1/4 tsp Asafoetida Powder
- 1 Dried Red Chilli
- 4 Curry Leaves
- 1/4 tsp Fenugreek Seeds
- 1 tsp Black Mustard Seeds
- 1 tsp Urad Dal
Instructions
- Wash the toor dal and pressure cook with 1/4 tsp of turmeric powder and 1 cup of water.
- Keep aside.
- Heat oil in a pan over medium heat.
- Fry the tempering ingredients for 45 to 60 seconds.
- Saute the tomatoes and onions for 2 to 3 minutes.
- Add the chopped okras and remaining turmeric powder.
- Saute for 2 minutes.
- Add the tomato puree, sambar powder, tamarind extract and salt.
- Add 1 or 2 cups of water to the cooked dal and mash lightly.
- Add this to the sambar and stir well.
- Simmer for 3 to 5 minutes or until it comes to a gentle boil.
- Switch off the flame. Garnish with coriander leaves.
- Serve hot with rice.
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Frequently Asked Questions
How do I prevent the okra from becoming slimy?
Make sure to dry the okra completely after washing, cut with a dry knife, and cook on medium-high heat. Don’t cover while cooking okra.
Can I make this without tamarind?
Yes, you can use lemon juice as a substitute. Add it at the end of cooking for similar tanginess.
How thick should the sambar be?
It should have a medium consistency – not too thick or watery. It should coat the back of a spoon but still flow easily.
