Veg Recipes

Okra Sambar/Vendakkai Sambar

 

Okra Sambar/Vendakkai Sambar

Welcome to my kitchen! Today, we are diving into a wholesome and delicious South Indian dish that satisfies the belly and soul - Okra Sambar, also known as Vendakkai Sambar in Tamil. Okra Sambar is packed with flavours, nutrients, and a delightful blend of spices and herbs.
What is Sambar?
Sambar is a savory dal or lentil-based stew that has a medley of vegetables, a rich blend of spices, and tamarind pulp. It is a staple in every South Indian household and can be savored with rice or idly (steamed rice cakes).
Sambar is a versatile dish. It can be prepared with an array of vegetables. We can also prepare the Mixed Vegetables Sambar that serves as a one-pot meal. Today, we are preparing Sambar with the star ingredient Okra.
Why Okra?
Okra or Lady's Finger is not only delicious, it is incredibly nutritious! Okra has a texture that blends well with the spices in the Sambar as it takes on the flavours beautifully. In other words, Okra lends a distinct flavour to the sambar!
Flavour Profile
Okra Sambar has spicy, tangy, and earthy notes. The Sambar powder prepared with roasted lentils and dried spices, provides the dish with its signature flavour. Coupled with the tangy tamarind and sweet okra, this dish is comforting and invigorating.
Perfect Pairing
Okra Sambar can be served with a hot bowl of steaming rice for lunch. It also pairs beautifully with fluffy idlis and crispy dosas for breakfast.
So, let's roll up our sleeves and start cooking this comforting bowl of Okra or Vendakkai Sambar that promises joy in every spoonful!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner Recipe, Lunch Recipe, Side Dish
Cuisine south indian cuisine, South Indian Recipe
Servings 4 people

Equipment

  • 1 Pressure Cooker
  • 1 Seasoning pan

Ingredients
  

  • ¾ cup Toor dal/Tuvar dal/pigeon pea lentils
  • ½ tsp Turmeric powder
  • 1 tsp Chilli powder
  • 2 tsp Sambar powder/masala
  • 1 tsp Asafoetida
  • 2 cups Water
  • 1 no. Potato (medium-sized) cut into halves
  • 2 nos. Tomatoes (chopped)
  • 3 no, Shallots (peeled & whole)
  • 1 tbsp Tamarind pulp
  • ¼ tsp Fenugreek seeds (roasted & powdered)

For Seasoning

  • 1 tbsp Oil (Sunflower/sesame/coconut)
  • 1 tsp Mustard seeds
  • 2 nos. Shallots (finely chopped)
  • 10 nos. Curry leaves
  • 2 nos. Green chillies
  • 1 tsp Coriander powder
  • 2 tbsps Coriander leaves (chopped)

Instructions
 

How to prepare Okra Sambar

    Step 1

    • Start by rinsing the dal thoroughly and soaking it in water for about 30 minutes.
      Once soaked, drain the water and transfer the dal to a pressure cooker. Add turmeric powder, chilli powder, salt, asafoetida, sambar powder, chopped potatoes, shallots, and chopped tomatoes. Pour in 2 cups of water and mix well.
      Drizzle a little oil on the top to prevent dal from escaping through the pressure cooker's whistle while cooking.
      Cook the dal and vegetables for three whistles. (Do not include the lady's finger in the cooker, as it cooks quickly. It should be cooked separately.)

    Step 2

    • In a medium pan, heat oil. Add mustard seeds and allow them to splutter.
      Then, add chopped onions, green chillies, and curry leaves, stirring them together.
      Next, add the chopped okra and cook while stirring, sprinkling a pinch of salt. Let it simmer on low flame until the lady's finger is nearly cooked and tender.
      Add some coriander powder. Stir and add the tamarind paste. Mix well and cook for 2 minutes.
      Turn off the heat.

    Step 3: Seasoning

    • Pour the seasoning with the okra over the cooked dal mixture. Mix everything thoroughly.
      Place the cooker on the stove and let the dal mixture cook on low heat for 3 minutes. Add chopped coriander leaves. Switch off the stove, and finish by sprinkling roasted and powdered fenugreek powder. Mix well, and the tasty okra sambar is ready to be served!

    Notes

    FAQs
    Why should you soak the dal/lentils in water?
    Improves digestion: Soaking dal enhances the digestion process by helping to break down phytates and lectins, two compounds that can lead to gas, bloating, and discomfort in the stomach.
    Better nutrient absorption: Soaking dal allows optimal nutrient absorption, as it neutralizes phytic acid, a common inhibitor that can impede the body's ability to absorb essential nutrients.
    Reduced cooking time: Soaking dal can reduce cooking time by quickening the process.
    Sambar powder: Store-bought Sambar powder is as good as homemade ones.
    Keyword asafoetida, coriander leaves, coriander powder, curry leaves, potatoes, tamarind, tomatoes, toor dal, vendakkai