vendakkai sambar recipe | okra sambar recipe | bhindi sambar recipe

vendakkai sambar recipe with step by step photos – delicious sambar made with okra or bhindi. if you like okra then this is a must try recipe for you. this is known as vendakkai sambar in tamil language or bhindi sambar in hindi.

by now i have posted quite a number of various sambar varieties. at least once or twice a week i make sambar with rice or with idlis or dosa.

so whenever i make a different version, i take pics and add the recipe. the taste and flavor of bhindi comes through very well in the sambar and it tastes very good.

okra sambar goes very well with plain steamed rice. accompany a side veggie dish like a poriyal or a veggie roast and you have a delicious south indian meal. also serve some appalam or vadams (papads) and a pickle as a side.

if you are looking for more sambar recipes then do check:

• vegetable sambar
• tiffin sambar
• tomato sambar
• quick sambar recipe
• drumstick sambar recipe

okra sambar recipe below:

4.8 from 5 votes

vendakkai sambar recipe | okra sambar recipe

vendakkai sambar recipe - delicious sambar made with okra or bhindi.

course main course

cuisine south indian

prep time 30 minutes

cook time 20 minutes

total time 50 minutes

servings 3 to 4

author dassana amit

ingredients (1 cup = 250 ml)

for cooking lentils:

• ⅓ cup tuvar dal (arhar dal or pigeon pea lentils)
• 1 medium onion - diced
• a pinch of asafoetida (hing)
• 1.5 cups water for pressure cooking

other ingredients for vendakkai sambar:

• 10 to 12 medium sized okra (bhindi or lady finger)
• 1 medium tomato - diced
• ¾ to 1 cup water to be added later or add required
• 3 teaspoon sambar powder
• ¼ teaspoon red chili powder (lal mirch powder)
• ¼ teaspoon turmeric powder (haldi)
• salt as required
• 1 tablespoon sesame oil or coconut oil or any oil

for tamarind pulp:

• ½ tablespoon tightly packed tamarind (imli)
• ½ cup water

for tempering sambar:

• 1 to 1.5 tablespoon sesame oil or coconut oil or any oil
• ½ teaspoon mustard seeds (rai)
• ½ teaspoon urad dal (split husked black grams)
• 2 dry red chilies (sookhi lal mirch)
• 1 sprig of curry leaves (kadi patta)
• a pinch of asafoetida (hing)

how to make recipe

preparing tamarind pulp:

1. first soak 1/2 tbsp tightly packed tamarind in 1/2 cup hot water for 30 minutes.
2. after 30 minutes squeeze the soaked tamarind pulp. filter and keep aside.

cooking lentils:

1. meanwhile when the tamarind is soaking, rinse 1/3 cup tuvar dal and add them in a pressure cooker.
2. then add 1 medium onion, which has been diced.
3. add 1.5 cups water. pressure cook the lentils for 6 to 7 whistles or 10 to 12 minutes on high flame.
4. when the pressure settles down on its own in the cooker, open the lid of the cooker.
5. mash the cooked lentils with a spoon and keep aside.

making vendakkai sambar:

1. in a pan heat 1 tbsp sesame or coconut oil. add chopped okra.
2. stir and saute for 2 minutes on a low flame.
3. then add 1 medium tomato (diced). saute for 2 to 3 minutes.
4. add the mashed lentils.
5. then add 1/2 cup water, tamarind pulp, 1/4 tsp red chili powder, 1/4 tsp turmeric powder and 3 tsp sambar powder and salt. stir very well.
6. simmer the sambar on medium flame for 9 to 10 minutes or till the okra has become tender. don't over do as then the bhindi will cook too much. cover and keep aside.

preparing tempering for sambar:

1. heat 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 turn into a maroonish color. keep the flame on low while tempering.
2. then add 2 dry red chilies, 1 sprig of curry leaves and a pinch of asafoetida. saute till the red chilies change color and the curry leaves become crisp.
3. pour the tempering in the okra sambar. cover and keep aside for 5 minutes for the tempering flavors to infuse with the sambar.
4. serve okra sambar hot with steamed rice or with idlis.

step by step vendakkai sambar recipe:

1. first soak ½ tbsp tightly packed tamarind in ½ cup hot water for 30 minutes.

2. after 30 minutes squeeze the soaked tamarind pulp. filter and keep aside.

3. meanwhile when the tamarind is soaking, rinse ⅓ cup tuvar dal and add them in a pressure cooker.

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

5. add 1.5 cups water. pressure cook the lentils for 6 to 7 whistles or 10 to 12 minutes on high flame.

6. when the pressure settles down on its own in the cooker, open the lid of the cooker.

7. mash the cooked lentils with a spoon and keep aside.

8. in a pan, heat 1 tbsp sesame or coconut oil. add chopped okra.

9. stir and saute for 2 minutes on a low flame.

10. then add 1 medium tomato (diced).

11. saute for 2 to 3 minutes.

12. add the mashed lentils.

13. then add ½ cup water.

14. add the tamarind pulp.

15. next add ¼ tsp red chili powder, ¼ tsp turmeric powder and 3 tsp sambar powder. stir very well.

16. season with salt.

17. simmer the okra sambar on medium flame for 9 to 10 minutes or till the okra has become tender. don’t over do as then the bhindi will cook too much and become mushy. cover and keep aside.

18. for tempering, heat 1 to 1.5 tbsp sesame oil or coconut oil in a small pan. add ½ tsp mustard seeds and ½ tsp urad dal. let the mustard seeds crackle and the urad dal turn into a maroonish color. keep the flame on low while tempering.

19. then add 2 dry red chilies, 1 sprig of curry leaves and a pinch of asafoetida. saute till the red chilies change color and the curry leaves become crisp.

20. pour the tempering in the okra sambar. cover and keep aside for 5 minutes for the tempering flavors to infuse with the sambar.

21. serve okra sambar hot with steamed rice or with idlis or dosa.