Vendakkai Sambar / Okra Lentil Sauce
Vendakkai Sambar / Okra Lentil Sauce
A universal favorite, the okra sambar is an instant pick-me-up, as it rushes fuel to the brain. Learn to prepare this easy peasy dish. As a main course the flavours are awesome.
https://www.youtube.com/watch?v=oxIBQlE0YtY
Ingredients
- 1/2 cup pigeon peas / thuvar dal
- 2 tsp tamarind sauce
- 226 kg okra
- 1/4 tsp asafetida / hing powder
- 1 1/2 tsp sambar powder (separate recipe below)
- 8 curry leaves
- 1 tbs coriander leaves (optional)
- 1/2 tsp salt
- 1/4 tsp mustard seeds
- 2 dried red chilli, halved
- 1/4 tsp fenugreek seeds
- 1 tsp oil
SAMBAR POWDER / Sambar Podi
- 5 cup coriander seeds
- 3/4 cup pigeon peas / thuvar dal
- 1/2 cup bengal gram / chana dal
- 1/2 cup husked whole black gram / urad dal
- 1/4 cup fenugreek seeds / methi
- 1/4 cup mustard seeds
- 1/2 cup cumin seeds
- 2 cup dried red chillis
- 1/4 cup peppercorns
- 3/4 cup curry leaves
- 8 long thin turmeric pieces OR 3 tbsps turmeric powder
Instructions
- Trim ends and halve the vegetable.
- Soak the pigeon peas in hot water (adding a 1/4 teaspoon of turmeric to it) for 15 minutes and cook in two cups of water to a very soft mushy consistency. Alternatively, pressure-cook for a whistle, lower flame and cook for 3 – 4 minutes. When the pressure reduces completely, open the lid and use. Use a larger pressure cooker to make your dal. Place the dish with the soaked dal over it, close it with a lid and cook for 5-6 whistles on a medium flame. (Prepare large portions of the dal and store in the freezer). You can even cook in a large sauce-pan.
- Heat the oil, pop the mustard, and brown the dried red chilli and fenugreek. Add the okra and stir for half a minute. Add sambar powder, salt, hing powder, a cup of water and mix. Cover and simmer over a medium flame for five minutes until the vegetable softens, but still remains firm.
- Add the tamarind pulp and simmer over a medium flame for a couple of minutes. Add the cooked lentil. When it thickens a little, add wet and crushed curry leaves. Stir and remove from fire.
- Garnish with finely chopped coriander leaves (optional).
- Important Tips: 1.) Homegrown okra is tender and tastes great when cooked. 2.) Choose tender ones from the market.
- FOR THE SAMBAR POWDER / Sambar Podi - This is one of the most versatile and creative spice powder in this Sathvic cuisine. When added to various sauces and stir-fries it adds a zooming flavor that is truly unbeatable. Sambar powder is a must in every South Indian home. Always prepare this powder at home as it is healthy and all the spice ingredients are available commonly in Indian / Asian groceries. You can buy a good brand of Sambar powder in the grocery store.
- Wash and wipe the curry leaves dry.
- Roast all the ingredients with the curry leaves in a saucepan over a medium flame for a couple of minutes, until the lentils turn light golden and start emitting their distinctive aromas.
- Blend into a fine powder and store in an airtight container and refrigerate. The powder remains fresh for many months.
