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.
Servings: 6 people
- 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 tbsp Sambhar powder
- ¼ tsp Asafetida
- few Curry leaves
- ½ Green chilies chopped
- to taste Salt
- 1 tsp Oil
TO SEASON –
- 1 tsp Oil
- 1 tsp Mustard seeds
- 2 tsp Ullutham paruppu/urad dal
- 1 tsp Venthayam/fenugreek seeds
- 2 Red chilies optional
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 tsp 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
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