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Vendakkai Sambar | Okra Sambar » Dassana’s Veg Recipes


Vendakkai sambar recipe with step-by-step photographs. It is a scrumptious sambar selection made with okra or bhindi, tuvar dal (pigeon pea lentils), tamarind, onions, tomatoes, spices and herbs. This is called vendakkai sambar in Tamil language or bhindi sambar in Hindi language. It makes for a comforting and scrumptious meal when served with steamed rice or idli or dosa.

bhindi sambar recipe

When you like okra, then this okra sambar is certainly for you. And even when you don’t, strive it as a result of this recipe will change the best way you consider the standard vegetable bhindi or okra.

By now I’ve posted fairly a lot of numerous sambar varieties. At the least a couple of times a month I make sambar with rice or with idlis or dosa. So, at any time when I make a distinct, not so fashionable model, I certainly take footage to exhibit the recipe right here on the weblog too. This Vendakkai Sambar is one in every of them.

The style and taste of bhindi comes by very nicely within the sambar and it tastes excellent. Make certain to make use of recent, tender and inexperienced okra because it is likely one of the star substances within the dish. Keep away from utilizing fibrous okra.

This girls finger sambar goes very nicely with plain steamed rice or rava idli or dosa. Accompany a facet veggie dish like a poriyal or a veggie roast and you’ve got a scrumptious South Indian meal. Additionally serve some appalam or vadams (papads) and a pickle as a facet.

Step-by-Step Information

The right way to make Vendakkai Sambar

1. First soak ½ tablespoon tightly packed tamarind in ½ cup sizzling water for half-hour.

tamarind for vendakkai sambar recipe

2. After half-hour squeeze the soaked tamarind pulp. Filter and hold apart.

tamarind for vendakkai sambar recipe

3. In the meantime when the tamarind is soaking, rinse ⅓ cup tuvar dal (pigeon pea lentils) in recent water and add them to a stovetop stress cooker.

dal for vendakkai sambar recipe

4. Then add 1 medium onion, which has been diced.

onions for vendakkai sambar recipe

5. Add 1.5 cups of water. Strain cook dinner the lentils for six to 7 whistles or 10 to 12 minutes on excessive warmth.

water for vendakkai sambar recipe

6. When the stress settles down by itself within the cooker, then solely open the lid of the cooker.

making vendakkai sambar recipe

7. Mash the cooked lentils with a spoon and hold them apart.

lentils for okra sambar recipe

Making Vendakkai Sambar

8. In a pan, warmth 1 tablespoon of sesame oil or coconut oil. Add 10 to 12 medium-sized chopped okra.

okra for okra sambar recipe

9. Stir and saute for two minutes on a low warmth.

bhindi for okra sambar recipe

10. Then add 1 medium sized tomato (diced).

tomatoes for okra sambar recipe

11. Saute for two to three minutes.

okra for okra sambar recipe

12. Add the mashed lentils.

making bhindi sambar recipe

13. Then add ½ cup water.

making bhindi sambar recipe

14. Add the tamarind pulp.

making bhindi sambar recipe

15. Subsequent add ¼ teaspoon purple chili powder, ¼ teaspoon turmeric powder and 3 teaspoon sambar powder. Stir and blend very nicely.

spices for vendakkai sambar recipe

16. Season with salt in line with style.

salt for vendakkai sambar recipe

17. Simmer on a medium warmth for 9 to 10 minutes or until the okra has develop into tender. Don’t overdo as then the okra will cook dinner an excessive amount of and develop into mushy. Cowl and hold apart.

making vendakkai sambar recipe

Making tempering for vendakkai sambar

18. For tempering, warmth 1 to 1.5 tablespoon sesame oil or coconut oil in a small pan. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

Let the mustard seeds crackle and the urad dal flip right into a maroonish colour. Hold the warmth on low whereas tempering.

tempering for vendakkai sambar recipe

19. Then add 2 dry purple chilies, 1 sprig of curry leaves and a pinch of asafoetida (hing). Saute until the purple chilies change colour and the curry leaves develop into crisp.

tempering for vendakkai sambar recipe

20. Pour the tempering within the vendakkai sambar. Cowl and hold apart for five minutes for the tempering flavors to infuse with the sambar.

making vendakkai sambar recipe, okra sambar recipe, bhindi sambar recipe

21. Serve vendakkai sambar sizzling with steamed rice or with idli or dosa.

vendakkai sambar recipe, okra sambar recipe, bhindi sambar recipe


Extra sambar varieties

Please make sure to fee the recipe within the recipe card or depart a remark beneath when you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

vendakkai sambar recipe, okra sambar recipe, bhindi sambar recipe

Vendakkai Sambar

Vendakkai sambar is a scrumptious sambar selection made with okra.

Prep Time 30 minutes

Prepare dinner Time 20 minutes

Complete Time 50 minutes

Stop your display from going darkish whereas making the recipe

cooking lentils for bhindi sambar

  • In the meantime when the tamarind is soaking, rinse 1/3 cup tuvar dal and add them in a stress cooker.

  • Then add 1 medium onion, which has been diced.

  • Add 1.5 cups water. Strain cook dinner the lentils for six to 7 whistles or 10 to 12 minutes on excessive flame.

  • When the stress settles down by itself within the cooker, open the lid of the cooker.

  • Mash the cooked lentils with a spoon and hold apart.

making vendakkai sambar

  • In a pan warmth 1 tbsp sesame or coconut oil. Add chopped okra.

  • Stir and saute for two minutes on a low flame.

  • Then add 1 medium tomato (diced). Saute for two to three minutes.

  • Add the mashed lentils.

  • Then add 1/2 cup water, tamarind pulp, 1/4 tsp purple chili powder, 1/4 tsp turmeric powder and three tsp sambar powder and salt. Stir very nicely.

  • Simmer on a medium flame for 9 to 10 minutes or until the okra has develop into tender. Do not overdo as then the bhindi will cook dinner an excessive amount of. Cowl and hold apart.

getting ready tempering for vendakkai sambar

  • Warmth 1 to 1.5 tbsp sesame oil or coconut oil in a small pan. Add 1/2 tsp mustard seeds and 1/2 tsp urad dal. Let the mustard seeds crackle and the urad dal flip right into a maroonish colour. Hold the flame on low whereas tempering.

  • Then add 2 dry purple chilies, 1 sprig of curry leaves and a pinch of asafoetida. Saute until the purple chilies change colour and the curry leaves develop into crisp.

  • Pour the tempering within the sambar. Cowl and hold apart for five minutes for the tempering flavors to infuse with the sambar.

  • Serve vendakkai sambar sizzling with steamed rice or with idlis.

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This Vendakkai Sambar publish from the weblog archives first revealed in December 2015 has been up to date and republished on December 2022.



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