A comforting South Indian dish that mixes tender okra with protein-rich lentils in a tangy-spicy gravy. This genuine sambar recipe brings collectively the right stability of greens, tamarind, and fragrant spices to create a hearty accompaniment for rice.
Vendakkai Sambar is a beloved dish from South Indian delicacies that’s each nutritious and scrumptious. I discovered this recipe from my grandmother, and it’s turn out to be my go-to consolation meals. The crispy okra items swimming in a flavorful lentil broth, seasoned with a particular mix of spices, create magic in each spoonful. It’s easy sufficient for weekday cooking however particular sufficient for festive events.
Concerning the Recipe
This recipe transforms easy substances into one thing extraordinary. The okra stays crispy whereas absorbing the flavors of the sambar. The toor dal creates a creamy base, whereas tamarind provides a stunning tang. It’s excellent for freshmen and seems nice each time. Plus, it’s filled with protein and greens, making it an entire meal with rice.
Why You’ll Love This Recipe
You’ll love how the okra retains its form with out getting slimy. The tempering provides unbelievable aroma and depth to the dish. It’s a one-pot meal that’s prepared in about half-hour. The recipe is forgiving – you possibly can regulate the spices to your style. Better of all, it’s wholesome, filling, and budget-friendly.
Vendakkai Sambar
Serving and Storing Options
Serves 4-5 individuals. Good with sizzling rice, idli, or dosa. Retains properly within the fridge for two days. Whole prep and cooking time: half-hour. Reheat gently, including water if wanted. Don’t freeze as okra texture modifications.
Nutrient Advantages
This dish is filled with protein from toor dal, fiber from okra, and antioxidants from spices. It’s naturally gluten-free and wealthy in nutritional vitamins A and C. The mixture of lentils and greens makes it a nutritionally full meal.
Vendakkai Sambar
A comforting South Indian dish that mixes tender okra with protein-rich lentils in a tangy-spicy gravy. This genuine sambar recipe brings collectively the right stability of greens, tamarind, and fragrant spices to create a hearty accompaniment for rice.
Components
- 2 cups Okra (Bhindi/Vendakkaim chopped)
- 1/4 cup Toor Dal
- 1/2 tsp Turmeric Powder
- 1/3 cup Onions (finely chopped)
- 1/4 cup Tomatoes (chopped)
- 2 tsp Sambar Powder
- 1/2 cup Tomato Puree
- 1/2 tsp Tamarind Extract (thick)
- 1/2 tsp Salt
- Coriander Leaves (few, chopped)
For Tempering:
- 3 tbsp Oil
- 1/4 tsp Asafoetida Powder
- 1 Dried Purple Chilli
- 4 Curry Leaves
- 1/4 tsp Fenugreek Seeds
- 1 tsp Black Mustard Seeds
- 1 tsp Urad Dal
Directions
-
Wash the toor dal and strain prepare dinner with 1/4 tsp of turmeric powder and 1 cup of water.
-
Preserve apart.
-
Warmth oil in a pan over medium warmth.
-
Fry the tempering substances for 45 to 60 seconds.
-
Saute the tomatoes and onions for two to three minutes.
-
Add the chopped okras and remaining turmeric powder.
-
Saute for two minutes.
-
Add the tomato puree, sambar powder, tamarind extract and salt.
-
Add 1 or 2 cups of water to the cooked dal and mash flippantly.
-
Add this to the sambar and stir properly.
-
Simmer for 3 to five minutes or till it involves a mild boil.
-
Change off the flame. Garnish with coriander leaves.
-
Serve sizzling with rice.
Join our e-newsletter
Ceaselessly Requested Questions
How do I stop the okra from changing into slimy?
Make sure that to dry the okra utterly after washing, reduce with a dry knife, and prepare dinner on medium-high warmth. Don’t cowl whereas cooking okra.
Can I make this with out tamarind?
Sure, you should utilize lemon juice as an alternative. Add it on the finish of cooking for related tanginess.
How thick ought to the sambar be?
It ought to have a medium consistency – not too thick or watery. It ought to coat the again of a spoon however nonetheless movement simply.
