Vendakkai/Okra Sambar
South Indian lentil and ladies finger (okra) curry
Ingredients
- ½ cup toor dal / yellow pigeon peas
- 2 tsp coconut oil
- 12-15 vendakkai / bhindi
- 8-10 shallots / chinna vengayam
- ½ tbsp tamarind paste / gooseberry-sized tamarind
- ¼ tsp turmeric powder
- 1 ½ tsp sambar powder
- ½ red chilly powder
- Salt to taste
To temper
- 2 tsp coconut oil
- 1 tsp mustard seeds
- 2 dry red chillies
- Pinch of asafoetida / hing
- Few curry leaves
Instructions
- Wash and pressure cook the dal with 1 ½ cup water and a pinch of turmeric powder for 3 whistles. Mash well and set aside.
- Soak the tamarind in 1 cup warm water and extract the tamarind juice. If using tamarind paste, dissolve in 1 cup warm water.
- Wash the ladies finger well, put on a towel or tissue paper and dry it completely. Trim the end and cut into 1 inch long pieces.
- Heat a kadai and add 1 tsp coconut oil and ladies finger. Fry in medium-high flame until brown spots appear. Set aside.
- In the same kadai, add 1 tsp oil and fry the shallots for 3-4 minutes. Add the fried ladies finger, tamarind extract, turmeric powder, sambar powder, red chilly powder and salt.
- Bring to boil and boil until raw smell of tamarind goes. Then add the mashed dal, water if required and simmer for 4-5 minutes.
- In a small pan, heat oil and add mustard seeds. When it crackles, add dry chillies, asafoetida and curry leaves. Pour over the sambar.
Notes
- You can use any oil but I recommend using coconut oil as it adds a nice flavor.
- You can also add a small tomato after frying the shallots.
- Adding red chilly powder is optional.
- Frying ladies finger removes the sliminess, so do not skip it.