Vendakkai (Okra/Bhindi) Sambar is a delicious, popular and easy to make South Indian sambar variety.
Ingredients:
Okra (Bhindi/Vendakkai) – 2 cups, chopped
Toor Dal – 1/4 cup
Turmeric Powder – 1/2 tsp
Onions – 1/3 cup, finely chopped
Tomatoes – 1/4 cup, chopped
Sambar Powder – 2 tsp
Tomato Puree – 1/2 cup
Tamarind Extract – 1/2 tsp, thick
Salt – 1/2 tsp
Coriander Leaves – few, chopped
For Tempering:
Oil – 3 tblsp
Asafoetida Powder – 1/4 tsp
Dried Red Chilli – 1
Curry Leaves – 4
Fenugreek Seeds – 1/4 tsp
Black Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Method:
1. Wash the toor dal and pressure cook with 1/4 tsp of turmeric powder and 1 cup of water.
2. Keep aside.
3. Heat oil in a pan over medium heat.
4. Fry the tempering ingredients for 45 to 60 seconds.
5. Saute the tomatoes and onions for 2 to 3 minutes.
6. Add the chopped okras and remaining turmeric powder.
7. Saute for 2 minutes.
8. Add the tomato puree, sambar powder, tamarind extract and salt.
9. Add 1 or 2 cups of water to the cooked dal and mash lightly.
10. Add this to the sambar and stir well.
11. Simmer for 3 to 5 minutes or until it comes to a gentle boil.
12. Switch off the flame. Garnish with coriander leaves.
13. Serve hot with rice.
1. Wash the toor dal and pressure cook with 1/4 tsp of turmeric powder and 1 cup of water.
2. Keep aside.
3. Heat oil in a pan over medium heat.
4. Fry the tempering ingredients for 45 to 60 seconds.
5. Saute the tomatoes and onions for 2 to 3 minutes.
6. Add the chopped okras and remaining turmeric powder.
7. Saute for 2 minutes.
8. Add the tomato puree, sambar powder, tamarind extract and salt.
9. Add 1 or 2 cups of water to the cooked dal and mash lightly.
10. Add this to the sambar and stir well.
11. Simmer for 3 to 5 minutes or until it comes to a gentle boil.
12. Switch off the flame. Garnish with coriander leaves.
13. Serve hot with rice.
image via youtube video
