Vendakkai sambar, ladies finger sambar recipe | Okra sambar with fresh ground sambar masala. We make Sambar with onion, drumstick, capsicum, yellow pumpkin, brinjal, and other veggies. But Vendakkai Sambar is the family’s favorite and Suresh loves it the most. Also, we use home made sambar powder for making sambar, even it is arachuvitta sambar, we use sambar podi. But I have seen many of my relatives make arachivitta sambar without using sambar podi. I wanted to give this a try for a long time and my co-sister’s mom clarified my silly doubts and this sambar is a super hit at my place. This recipe is a keeper, you can make this for festivals as it is a no onion no garlic recipe and also doesn’t use any mill ground sambar powder. I was totally hooked by the aroma of the Vendakkai sambar.
Varuthuaracha sambar and udipi sambar also uses only fresh masala but the coconut is dominant in the sambar masala for one and for the other we add sesame seeds. The taste is completely different for both the sambar. Even the quantity of one ingredient changes the taste of the entire recipe.
Varuthuaracha sambar and udipi sambar also uses only fresh masala but the coconut is dominant in the sambar masala for one and for the other we add sesame seeds. The taste is completely different for both the sambar. Even the quantity of one ingredient changes the taste of the entire recipe.
Vendakkai Sambar recipe
Recipe Cuisine: Indian| Recipe Category: Lunch | Dinner
Prep Time: 10 mins | Cook time: 30 mins | serves: 4 | Author: Jeyashri
Vendakkai sambar, ladies finger sambar recipe, with fresh ground sambar masala..
Prep Time: 10 mins | Cook time: 30 mins | serves: 4 | Author: Jeyashri
Vendakkai sambar, ladies finger sambar recipe, with fresh ground sambar masala..
Vendakkai 5
Tamarind gooseberry sized
Toor dal 1 cup (cooked)
Oil 2 tsp + 1/2 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Asafoetida a pinch
Turmeric powder 1/2 tsp
Salt as needed
Jaggery a tiny piece (optional)
For the Freshly ground sambar masala
Coriander seeds 1 and 1/2 tblsp
Channa dal 1 and 1/2 tblsp
Red chili 6-7
Venthayam | methi seeds 1/4 tsp
Coconut 1 and 1/2 tblsp
Ghee 3/4 tsp
Method:
- Soak the toor dal in water for 20 mins, this step is optional but it will help to cook the dal cook very fast and also gives little more volume.
- If you have time soak for 20 mins. Add a pinch of turmeric powder and cook the toor dal in pressure cooker for 4-5 whistles.
- Using a wooden whisk, மத்து we call it in tamil, nicely whisk the cooked dal. This gives a smooth texture to the dal.
- Keep it aside.
- Soak the tamarind in hot water for 10 mins and extract the tamarind juice using 1 and 1/2 cup of water.
- Cut the ladies finger into big pieces.
- In a pan add 2 tsp of oil and the ladies finger.
- Cook this in a low flame for 3-4 mins. Let the ladies finger retains the vibrant green color.
- Add the tamarind water and add salt, turmeric powder and asafoetida.
- Let this boil in a medium flame.
- In a pan add the ghee and roast the coriander seeds, channa dal, red chili and venthayam.
- Once they turn golden brown, switch off the flame.
- Allow this to cool and grind, along with coconut, into a fine paste using little water.
- Do not grind this too thick.
- Add this to the tamarind mixture and let this boil for 5 minutes.
- Once this ground paste added the mixture will thicken.
- Mix this well without any lumps. You can use a whisk also if needed.
- So stir in between.
- Now add the cooked toor dal.
- Add 1/2 cup of water to this.
- Mix this well.
- Let this boil for 5 minutes.
- Add curry leaves.
- If adding jaggery add now.
- Switch off the flame.
- Temper mustard seeds in 1/2 tsp of oil and add it to the sambar.
- Vendakkai sambar is ready to serve.
- Serve with any curry of your choice. We had with Vazhakkai fry.
Notes:
- Adding ghee while roasting the fresh masala enhances the taste, so do not skip it.
- If you want to add small onion and tomato, add it while sauting the ladies finger.
- This Vendakkai sambar goes well with Idli, dosa and pongal too.
Method with step by step pictures:
- Soak the toor dal in water for 20 mins, this step is optional but it will help to cook the dal cook very fast and also gives little more volume.
- If you have time soak for 20 mins. Add a pinch of turmeric powder and cook the toor dal in pressure cooker for 4-5 whistles.
- Using a wooden whisk, மத்து we call it in tamil, nicely whisk the cooked dal. This gives a smooth texture to the dal.
- Keep it aside.
- Soak the tamarind in hot water for 10 mins and extract the tamarind juice using 1 and 1/2 cup of water.
- Cut the ladies finger into big pieces.
- In a pan add 2 tsp of oil and the ladies finger.
- Cook this in a low flame for 3-4 mins. Let the ladies finger retains the vibrant green color.
- Add the tamarind water and add salt, turmeric powder and asafoetida.
- Let this boil in a medium flame.
- In a pan add the ghee and roast the coriander seeds, channa dal, red chili and venthayam.
- Once they turn golden brown, switch off the flame.
- Allow this to cool and grind this along with coconut, into a fine paste using little water.
- Do not grind this too thick.
- Add this to the tamarind mixture and let this boil for 5 minutes.
- Once this ground paste added the mixture will thicken.
- Mix this well without any lumps. You can use a whisk also if needed.
- So stir in between.
- Now add the cooked toor dal.
- Add 1/2 cup of water to this.
- Mix this well.
- Let this boil for 5 minutes.
- Add curry leaves.
- If adding jaggery add now.
- Switch off the flame.
- Temper mustard seeds in 1/2 tsp of oil and add it to the sambar.
- Vendakkai sambar is ready to serve.
- Serve with any curry of your choice. We had with Vazhakkai fry.
Notes:
- Adding ghee while roasting the fresh masala enhances the taste, so do not skip it.
- If you want to add small onion and tomato, add it while sauting the ladies finger.
- This Vendakkai sambar goes well with Idli, dosa and pongal too.
Like all your other recipes, this sambar was amazing too!
In the list of ingredients, it is unclear whether the 1 cup measure for toor dal is before cooking or after cooking. The “(cooked)” next to the item causes confusion.
Obviously, it is preferable to have all dal measurements on a before-cooking basis because it is hard to estimate how much raw toor dal to soak in order to end up with 1 cup cooked toor dal.
Sure noted, thanks for the feedback