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.
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.
2. After half-hour squeeze the soaked tamarind pulp. Filter and hold apart.
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.
4. Then add 1 medium onion, which has been diced.
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.
6. When the stress settles down by itself within the cooker, then solely open the lid of the cooker.
7. Mash the cooked lentils with a spoon and hold them apart.
Making Vendakkai Sambar
8. In a pan, warmth 1 tablespoon of sesame oil or coconut oil. Add 10 to 12 medium-sized chopped okra.
9. Stir and saute for two minutes on a low warmth.
10. Then add 1 medium sized tomato (diced).
11. Saute for two to three minutes.
12. Add the mashed lentils.
13. Then add ½ cup water.
14. Add the tamarind pulp.
15. Subsequent add ¼ teaspoon purple chili powder, ¼ teaspoon turmeric powder and 3 teaspoon sambar powder. Stir and blend very nicely.
16. Season with salt in line with style.
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 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.
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.
20. Pour the tempering within the vendakkai sambar. Cowl and hold apart for five minutes for the tempering flavors to infuse with the sambar.
21. Serve vendakkai sambar sizzling with steamed rice or with idli or dosa.
Extra sambar varieties
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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.
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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