• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Side Dishes » Sambar, Rasam and Kuzhambu

Published: Jul 13, 2014 · Modified: Jan 24, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Vendakkai Sambar | Okra Sambar | Ladies Finger Sambar

Jump to Recipe

Sambar is usually the first course dish in South Indian that is eaten with rice. Vendakkai Sambar also known as Okra sambar or ladies finger sambar is very flavorful and works great with rice or as a side dish to idli and dosai.

Vendakkai Sambhar in a pan

This week I am doing dishes that are commonly found in a South Indian Meals. Sambar is usually the first course dish that is eaten with rice.

Sambhar or Sambar is common in almost all the South Indian states, but they are called by different names. They also differ slightly in flavors based on the region. Sambar is also something that is served with tiffin items like idli, dosai, upma and pongal.

My family loves okra (ladies finger) and I make it quite often. In summer months especially when my backyard is bursting with okras I use them in many different recipes.

Sign up to my newsletter

What dish I make depends on how much okra I harvest. If the quantity is less then I make it as Vendakkai Sambar or make vendakkai pachadi/raita. If I harvest a large quantity of okra, then I make vendakkai curry.

Vendakkai Sambhar served in a pan on a tray

Ingredients to Vendakkai Sambar – serves 4-6

  • Okra/vendakkai/ladies finger – about 10 large ones (chopped into 1 inch piece)
  • Toovaram paruppu/toor dal – ½ cup (uncooked)
  • Tamarind – Lemon size piece
  • Sambhar powder – 2 -2 ½ tbsp
  • Asafetida – ¼ tsp
  • Curry leaves – few
  • Green chilies – ½ (chopped)
  • Salt – to taste
  • Oil – 1 tsp

To season –

  • Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Ullutham paruppu/urad dal – 2 tsp
  • Venthayam/fenugreek seeds – 1 tsp
  • Red chilies – 1 or 2 (optional)

Procedure to make Ladies Finger Sambar–

  • Cook the tuvaram paruppu in pressure cooker until soft and mushy. Mash it well and keep it aside.
Cooked the tuvaram paruppu in a pressure cooker
  • Chop the okras into 1 inch piece and keep it ready. Soak the tamarind in about a cup of water for few minutes and then squeeze out the pulp. Add about 1 more cup of water and then squeeze the tamarind again.
  • In a medium sauce pan, heat about a teaspoon of oil and then sauté the okra until slightly golden. This step helps to bring out more flavors from the vendakkai.
frying okra in a pan
  • Now add the squeezed tamarind water to the vegetable and then add the sambar powder, asafetida and salt. Let the tamarind water boil until the vegetable cooks and the raw smell disappears.
cooking okra in tamarind water
Vendakkai Sambhar boiling
  • Now add the cooked dal/paruppu and mix well. Add about a cup more of water to adjust the consistency of the sambhar.
  • Let the Okra sambar come to a boil and then simmer for about 10 minutes.
  • Fry all the ingredients mentioned under the seasoning and add it to the vendakkai sambhar.
mixing seasoning into sambhar
Vendakkai Sambar is ready to eat

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Vendakkai Sambar in a Bowl

Vendakkai Sambhar | Okra Sambhar | Ladies Finger Sambar

Sambar is usually the first course dish in South Indian that is eaten with rice. Vendakkai Sambar also known as Okra sambar or ladies finger sambar is very flavorful and works great with rice or as a side dish to idli and dosai.
No ratings yet
Print Pin Rate
Course: Lunch Recipes
Cuisine: Asian, Indian, South Indian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 74kcal
Author: Sandhya Ramakrishnan

Equipment

  • spatula
  • Pressure Cooker
  • saute pan

Ingredients

  • about 10 large ones Okra/vendakkai/ladies finger chopped into 1 inch piece
  • ½ cup Toovaram paruppu/toor dal uncooked
  • Lemon size piece Tamarind
  • 2 -2 ½ tablespoon Sambhar powder
  • ¼ teaspoon Asafetida
  • few Curry leaves
  • ½ Green chilies chopped
  • to taste Salt
  • 1 tsp Oil

TO SEASON –

  • 1 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • 2 teaspoon Ullutham paruppu/urad dal
  • 1 teaspoon Venthayam/fenugreek seeds
  • 2 Red chilies optional

Instructions

  • Cook the tuvaram paruppu in pressure cooker until soft and mushy. Mash it well and keep it aside.
  • Chop the okras into 1 inch piece and keep it ready. Soak the tamarind in about a cup of water for few minutes and then squeeze out the pulp. Add about 1 more cup of water and then squeeze the tamarind again.
  • In a medium sauce pan, heat about a teaspoon of oil and then sauté the okra until slightly golden. This step helps to bring out more flavors from the vendakkai.
  • Now add the squeezed tamarind water to the vegetable and then add the sambhar powder, asafetida and salt. Let the tamarind water boil until the vegetable cooks and the raw smell disappears.
  • Now add the cooked dal/paruppu and mix well. Add about a cup more of water to adjust the consistency of the sambhar.
  • Let the sambhar come to a boil and then simmer for about 10 minutes.
  • Fry all the ingredients mentioned under the seasoning and add it to the sambhar.
  • Serve with hot rice and ghee

Nutrition

Calories: 74kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 108mg | Fiber: 3g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 27mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Carrot Curry with Coconut | Carrot Poriyal
Badam Halwa | Almond Halwa »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!