Vendakkai Sambar - Lady's Finger / Okra Sambar Recipe :

A traditional South Indian meal is never incomplete without sambar.This is a very easy to make yet tasty sambar that has been one of my favorite recipe.Sambar powder and a pinch of asafoetida is enough to make it flavorful and delicious recipe.This versatile dish can be served with steamed rice or as a side dish for Idly, dosa or Pongal.Okras / lady’s finger taste great when added to sambar.

Prep Time: 15 mins

Vendakkai Sambar Recipe

Cooking Time: 30 mins

Cuisine: South Indian

Ingredients:

1. Vendakai / Lady's finger sambar - 10 - 12 
2. Onion - 1 
3. Tomato - 1 
4. Thin tamarind pulp- 1/8 cup
5. Toor dal - 1/2 cup
6. Sambar powder - 1 tbsp
7. Salt to taste 
8. Water as required
9. Few coriander leaves

To Temper:

1. Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Split urad dal - 1/2 tsp
4. Cumin seeds - 1/4 tsp
5. Asafoetida / Hing - a pinch 
6. Few curry leaves

Method:

1. Heat kadai and add the cut ladies finger and fry with oil, until black spots appear over its ridges and the slimy thing disappears. 
2. Add more oil if needed. Fry in medium flame, stir occasionally in between to avoid burning.
3. Wash and soak dal for 10 mins, 
4. Meanwhile peel and slice onion, slit green chilies, chop tomato, cut okra in 1 inch length. 
5. Pressure cook dal with 1 cup water with turmeric powder for 4 whistles or until cooked.
6. Allow pressure to release and mash dal, keep aside. 
7. soak tamarind in 1 cup water and extract juice from tamarind.
8. While dal getting cooked and cooker to release pressure we can proceed with rest
9. Heat oil in a kadai, add the items listed under 'to temper' let it splutter.
10. Then add small onion, tomato and saute till raw smell of tomato leaves
11. Add ladies finger along with turmeric powder and sambar powder.Saute for 2mins.Add required salt.
12. Then add cooked dal along with little water and let it boil in low medium flame until ladies finger is cooked.
13. Now add tamarind water and let it boil for 5mins in low flame.Add chopped coriander leaves generously and switch off.
14. Serve hot or warm with steamed rice.
15. Delicious Vendakkai sambar is ready.

Note: 

• Sambar should be neither thick nor runny, its depending upon your taste.
• Adding ghee to sambar adds more taste and flavour to the sambar.
• Adding sambar powder and frying along with veggie gives a nice flavour.
• You can add any vegetable for this sambar.

Picture: