Vendakka Sambar / Okra Sambar


10-12 vendakka/ okra/ ladies finger
1 cup toor dal/ thuvaraparippu
15 shallots, sliced
2 garlic cloves
2 small tomatoes
small gooseberry size tamarind
1/4 tsp tutmeric powder
1 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
2 dry red chillies
1 sprig curry leaves
a big pinch of asafoetida
salt to taste
1 1/2 tbsp oil
2-3 tbsp coriander leaves, chopped


  1. Wash and cut the vendakka into pieces and keep it aside. Soak tamarind in little water, extract its juice and keep it aside.
  2. In a pressure cooker, cook the toor dal with 2-3 cups of water and turmeric powder till soft and mushy. Mash the cooked dal well using back side of ladle and keep it aside.
  3. Heat 2 tsp oil in a thick bottomed pan and add shallots and garlic and saute till the colour starts to change.
  4. Add the chopped tomatoes to this and saute well till soft.
  5. Add the vendakka pieces and salt and saute for a minute on medium flame.
  6. Then add the tamarind juice, chilli powder and coriander powder, mix well and cook till the raw smell disappears.
  7. Add a cup of water to this, mix well and cook covered till the vendakka turns soft. (Don’t overcook the vendakka).
  8. Then add the mashed toor dal and mix well. Add a cup or more water as required and bring to a boil.
  9. Heat oil in another pan and splutter mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
  10. Now add the cumin seeds, dry red chillies and curry leaves and fry. Switch off the flame and add asafoetida on that hot oil.
  11. Pour this tempering over the sambar and allow to boil once. Adjust the salt and garnish with chopped coriander leaves.
  12. Switch off the flame and then serve with rice/ idli/ dosa.
Recipe Source: Lincy’s Cook Art

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