Vendakkai Vengayam Sambar Recipe (Okra in Tangy Lentil Curry)
A quintessential South Indian comfort dish, Vendakkai Vengayam Sambar (Okra in Tangy Lentil Curry) brings together the rich, earthy flavors of toor dal (split pigeon peas), tangy tamarind, and aromatic sambar powder. This flavorful vegetarian dish is loaded with proteins and makes for a wholesome lunch, especially when paired with steamed rice, ghee, and a side of crispy potato roast. The slight crunch of okra (bhindi) perfectly balances the softness of the lentils, making this a dish youβll want to return to time and again.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Tamarind (freshly squeezed) | 1 cup |
| Shallots (peeled) | 1 cup |
| Bhindi (Lady Finger/Okra) | 10 pieces, cut into 1-inch pieces |
| Tomatoes | 2, quartered |
| Sambar powder | 1 tablespoon |
| Salt | To taste |
| Sesame (Gingelly) oil or vegetable oil | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Dry red chilies | 2 |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | 6 |
| Coriander (dhania) leaves | 3 sprigs |
Preparation Time
| Time Detail | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 45 minutes |
| Total Time | 55 minutes |
Servings
| Servings | 3 |
Cuisine
| Cuisine Type | South Indian Recipes |
Course
| Course Type | Lunch |
Dietary Information
| Dietary Type | High Protein Vegetarian |
Instructions
-
Cook the Toor Dal:
Begin by cooking the toor dal (split pigeon peas) with 2 cups of water. You can cook it in a pressure cooker for quicker results. Once cooked, whisk the dal well and set it aside for later use. -
Prepare the Tangy Sambar Curry:
Next, in a pressure cooker, combine the freshly squeezed tamarind juice with sambar powder, peeled shallots, cut okra (bhindi), and quartered tomatoes. Add salt to taste. Secure the lid of the pressure cooker, place the weight on top, and cook for two whistles. Once done, allow the pressure to release naturally before opening the lid. -
Make the Seasoning (Tadka):
While waiting for the pressure to release, prepare the seasoning for the sambar. In a small pan, heat 1 teaspoon of sesame oil. Once hot, add mustard seeds and dry red chilies. Roast them until they are lightly browned. Then, add asafoetida (hing) and stir it in, turning off the heat. -
Combine the Dal with the Curry:
Once the pressure cooker has cooled and the lid is safe to open, add the whisked toor dal to the tamarind-okra curry. Stir the mixture thoroughly, ensuring the dal blends well with the vegetables and tamarind. -
Add the Seasoning:
Pour the prepared seasoning into the sambar and mix well. Bring the sambar to a boil over high heat, and allow it to simmer for 3 to 4 minutes so the flavors meld together. -
Finish and Serve:
Stir in fresh coriander leaves and give the sambar a final mix. Turn off the heat. Your Vendakkai Vengayam Sambar is now ready to be served! -
Serve:
Serve the hot sambar with a steaming bowl of rice, a dollop of ghee, and a side of crispy potato roast for a satisfying South Indian meal.
Notes
- Sambar Powder: The sambar powder used here can be homemade or store-bought. If using store-bought, make sure itβs fresh for the best flavor.
- Okra Tips: Ensure that the okra is fresh and not too mature. Older okra may become slimy when cooked.
- Pressure Cooker: If you donβt have a pressure cooker, you can cook the dal and vegetables separately in a regular pot, but it will take longer to achieve the same consistency.
Nutritional Information (Approximate)
| Nutrient | Per Serving (1/3 of recipe) |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Fat | 7 g |
| Fiber | 9 g |
| Sodium | 350 mg |
This Vendakkai Vengayam Sambar is a delicious and wholesome dish, packed with protein, fiber, and essential nutrients, making it an excellent choice for a healthy vegetarian lunch. Pair it with rice and some crispy potato roast, and you have a complete South Indian meal!
