Vendakkai Vengayam Sambar Recipe (Okra in Tangy Lentil Curry)
The Vendakkai Vengayam Sambar Recipe is a South Indian favorite that combines the goodness of okra (bhindi) and a tangy, flavorful lentil curry. The secret to this recipeโs irresistible taste lies in the homemade sambar powder and the combination of tamarind and spices. Okra absorbs all the flavors, adding a rich depth to the dish. This hearty, vegetarian sambar is perfect for a nutritious lunch when paired with steaming rice and a dollop of ghee. Letโs dive into this simple and flavorful recipe!
Cuisine:
South Indian
Course:
Lunch
Diet:
High Protein Vegetarian
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Servings:
4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Tamarind (freshly squeezed) | 1 cup |
| Shallot (peeled) | 1 cup |
| Bhindi (Lady Finger/Okra) | 10, cut into 1-inch pieces |
| Tomatoes | 2, quartered |
| Sambar Powder | 1 tablespoon |
| Salt | To taste |
| Ingredients for Seasoning | |
| Sesame (Gingelly) Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Dry Red Chilies | 2 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry leaves | 6 |
| Coriander (Dhania) Leaves | 3 sprigs |
Instructions:
-
Cook the Toor Dal:
Begin by cooking the toor dal (split arhar dal) in a pressure cooker. Add 2 cups of water to the dal and cook until the dal is soft and fully cooked. After the dal is cooked, use a whisk to stir and mash it slightly. Set it aside. -
Prepare the Sambar Curry:
In the same pressure cooker, add 1 cup of freshly squeezed tamarind water along with 1 tablespoon of sambar powder. Add the peeled shallots, the chopped okra (bhindi), and quartered tomatoes. Season with salt to taste. Close the lid of the pressure cooker, place the weight on, and cook for two whistles. After two whistles, allow the pressure to release naturally. -
Prepare the Seasoning:
While waiting for the pressure to release, heat 1 teaspoon of sesame oil in a small pan. Once the oil is hot, add 1 teaspoon of mustard seeds and 2 dry red chilies. Roast them until the mustard seeds begin to crackle and the chilies turn slightly brown. Add 1/4 teaspoon of asafoetida (hing) to the mixture and stir well. Remove from heat and set aside. -
Combine and Cook:
Once the pressure is released from the cooker, open the lid. Add the cooked toor dal into the tamarind-vegetable curry. Stir well to combine the dal with the curry mixture. Add the prepared seasoning to the sambar and mix thoroughly. -
Final Cooking:
Turn the heat to high and bring the sambar to a boil. Let it cook for 3 to 4 minutes, allowing all the flavors to meld together. -
Garnish and Serve:
Stir in the fresh coriander leaves just before turning off the heat. Serve the Vendakkai Vengayam Sambar hot, accompanied by steaming rice, a generous dollop of ghee, and a side of potato roast for a truly delicious meal.
Tips:
- Tamarind Water: Fresh tamarind water adds the tanginess essential for this dish. If you donโt have fresh tamarind, you can substitute with tamarind paste. Just ensure to adjust the quantity based on the concentration.
- Sambar Powder: Homemade sambar powder gives the sambar its authentic taste. If you donโt have homemade sambar powder, store-bought versions can work as well, but the homemade variety truly elevates the flavors.
- Okra: Okra can sometimes become slimy when cooked, but it works wonderfully in sambar by absorbing the spices and tamarind flavor. Make sure to cut it into pieces before adding to the curry.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fiber | 8 g |
| Fat | 4 g |
| Sodium | 380 mg |
| Vitamin A | 450 IU |
| Vitamin C | 35 mg |
| Calcium | 40 mg |
| Iron | 2.1 mg |
This Vendakkai Vengayam Sambar brings out the authentic flavors of South India with its tangy and spicy notes. Packed with protein from the toor dal and enhanced by the richness of tamarind and sambar powder, this dish is not just delicious but also a healthy and fulfilling option for your lunch. Enjoy it with steamed rice, topped with ghee, and paired with crispy potato roast for a truly satisfying meal!
