Vendakkai/Okra Sambar

I am a big fan of my mom’s vendakkai sambar. Unfortunately, she is no more. But I learned a lot of south Indian dishes from her. This vendakkai sambar is also one of her tastiest dishes. While she was cooking this vendakkai sambar, a nice aroma fills the entire house. Even today when I am cooking this sambar my entire family feels the same. So I wanna share this recipe with you. I hope you like it!

You may also like my other south Indian recipes such as Paal kozhukattai, Urad dal vadai, Paruppu vadai, Sakkarai Pongal and Poori Masala.

Sambar

Furthermore, I want to share some easy tips and suggestions for you to make a tasty vendakkai sambar. Firstly, make sure to clean and wipe the okra before chopping them. Then dry roast or stir-fry the okras for 5 to 7 mins, then only add 1 to 2 tsp of ghee and stir-fry another 3 mins or until black spots appear over its ridges and the slimy thing disappears. Adding of ghee helps to disappear the slimy thing comes out from the okra while frying and it also adds a nice aroma to the sambar. This is the secret of my tasty vendakkai sambar. Stir occasionally in between to avoid burning. Then try to add sesame oil to cook this sambar. Finally, adding 1/4 tsp red chili powder, at last, gives a nice color to your sambar. It goes very well with white rice, idli and dosa.

Sambar 2018-02-28 07:46:18

Serves 3    I am a big fan of my mom's vendakkai sambar. Unfortunately, she is no more. But I learned a lot of south Indian dishes from her. This vendakkai sambar is also one of her tastiest dishes. While she was cooking this vendakkai sambar, a nice aroma fills the entire house. Even today when I am cooking this sambar my entire family feel the same. So I wanna share this recipe with you. I hope you like it!                              Print        Prep Time   00:10        Cook Time   00:40        Total Time   00:50

Prep Time   00:10        Cook Time   00:40        Total Time   00:50         To cook dal

1. door dal -100g
2. fenugreek seeds -1/2 tsp
3. cumin seeds - 1/2 tsp
4. asafoetida powder -1/4 tsp
5. turmeric powder -1/8 tsp
6. sesame oil -1/4 tsp
7. water - 2 cups          For Sambar
8. okra /vendaikkai -300g
9. ghee -1 tsp
10. shallots -10 to 12, chopped
11. large-sized tomato -1, chopped
12. red chili powder -1&1/2 tsp, divided
13. turmeric powder -1/8 tsp
14. salt as needed (2 tsp, divided)
15. tamarind - one small lemon size (15g)
16. few coriander leaves          To temper
17. sesame oil -1&1/2 tbsp
18. mustard and urad dal -1 tsp
19. pinch of asafoetida powder
20. few curry leaves          Instructions
21. Wash the okras properly, pat dry with kitchen tissue cut the edges and then cut into 2-inch pieces and keep it aside.
22. Then chop the onions and tomatoes.
23. Soak the tamarind in 1/2 cup of hot water until you start to cook.          How to cook the Dal
24. Wash and drain the dal properly then soak the dal in a pressure cooker with water and other ingredients for about 30 to 60mins.
25. Then pressure cook it up to 4 to 5 whistles or until the dal is fully cooked and keep it aside.          How to make okra sambar
26. Heat a pan with okra pieces over medium heat, dry roast or stir-fry the okras for 5 to 7mins.
27. Then add 1 to 2 tsp of ghee and stir-fry another 3 mins or until black spots appear over its ridges and the slimy thing disappears. Once done keep that aside.
28. Now heat a wide pan with oil over medium heat. When the oil heats add mustard seeds and urad dal, stir-fry until spluttering.
29. Then add chopped onions, asafoetida powder and curry leaves, fry till the onions are transparent. Then add chopped tomatoes and fry for a minute.
30. At this stage add the stir-fried okras and give a good stir.
31. Then pour 2 cups of water and bring it to boil.
32. When the water starts to boil, add red chili powder (1&1/4 tsp only), turmeric powder and 1 tsp of salt.
33. Cover the pan with a lid and cook the okras for 8 to 10 mins or until they are fully cooked.
34. Then add the cooked dal and mix well until combined. Add some more water, if needed. Cook for another 2 mins.
35. Meanwhile, extract the juice from the tamarind and filter it.
36. Pour this tamarind juice into the dal mixture, then add the remaining salt, 1/4 tsp red chili powder and give a good stir.
37. Close the pan with a lid and cook it for another 5 mins or until the oil separates and floats on the surface.
38. Now your tasty vendakkai/lady's finger/okra sambar is ready to use. Finally, garnish it with chopped coriander leaves.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Vendakkai/Okra Sambar

Serves 1
Prep Time: 00:10
Cook Time: 00:40
Total Time: 00:50

Ingredients

• 100g Dal
• 1/2 tsp Fenugreek Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Asafoetida Powder
• 1/8 tsp Turmeric Powder
• 1/4 tsp Sesame Oil
• 2 cups Water
• 300g Okra/Vendaikkai
• 1 tsp Ghee
• 10 to 12, chopped Shallots
• 1, chopped Large-sized Tomato
• 1&1/2 tsp, divided Red Chili Powder
• 1/8 tsp Turmeric Powder
• As needed (2 tsp, divided) Salt
• One small lemon size (15g) Tamarind
• Few Coriander Leaves
• 1 tsp Mustard and Urad Dal

Instructions

• Wash the okras properly, pat dry with kitchen tissue cut the edges and then cut into 2-inch pieces and keep it aside.
• Then chop the onions and tomatoes.
• Soak the tamarind in 1/2 cup of hot water until you start to cook.
• Wash and drain the dal properly then soak the dal in a pressure cooker with water and other ingredients for about 30 to 60mins.
• Then pressure cook it up to 4 to 5 whistles or until the dal is fully cooked and keep it aside.
• Heat a pan with okra pieces over medium heat, dry roast or stir-fry the okras for 5 to 7mins.
• Then add 1 to 2 tsp of ghee and stir-fry another 3 mins or until black spots appear over its ridges and the slimy thing disappears. Once done keep that aside.
• Now heat a wide pan with oil over medium heat. When the oil heats add mustard seeds and urad dal, stir-fry until spluttering.
• Then add chopped onions, asafoetida powder and curry leaves, fry till the onions are transparent. Then add chopped tomatoes and fry for a minute.
• At this stage add the stir-fried okras and give a good stir.
• Then pour 2 cups of water and bring it to boil.
• When the water starts to boil, add red chili powder (1&1/4 tsp only), turmeric powder and 1 tsp of salt.
• Cover the pan with a lid and cook the okras for 8 to 10 mins or until they are fully cooked.
• Then add the cooked dal and mix well until combined. Add some more water, if needed. Cook for another 2 mins.
• Meanwhile, extract the juice from the tamarind and filter it.
• Pour this tamarind juice into the dal mixture, then add the remaining salt, 1/4 tsp red chili powder and give a good stir.
• Close the pan with a lid and cook it for another 5 mins or until the oil separates and floats on the surface.
• Now your tasty vendakkai/lady's finger/okra sambar is ready to use. Finally, garnish it with chopped coriander leaves.

By Santhi Therese
The Indian Claypot