Vendakka Sambar is a tasty single vegetable sambar. This sambar is generally prepared in each an every tamil home atleast weekly once. This is easy to prepare and a flavourful sambar. Mostly served with plain rice(steamed rice) and poriyal(vegetable stir fry). But it can be used with idli or sambar too.

Easy to make comfort food. Healthy and also a perfect protein rich dish for lunch. It goes well with any stir fries like poriyal or thoran. I used to make carrot, cabbage or beans thoran to serve with this yummy sambar.

Ladies Finger Sambar

Toor Dhal/ tuvaram paruppu- 1 cup
Turmeric powder- 1/4 teaspoon
Oil- 2 teaspoon
Vendakkai/ Ladies Finger-10 nos
Peral Onion-15 (or) Large Onion- 1
Garlic- 2 cloves
Tomato- 2 small
Tamarind - small gooseberry size
Chilli powder- 1 teaspoon
Coriander powder- 1 1/2 teaspoon
Coriander leaves- hand ful

To temper:
Oil- 2 teaspoon
Mustard seeds- 1/4 teaspoon
Fenugreek/ Methi seeds- 1/4 teaspoon
Cumin/ jeera- 1/4 teaspon
Curry leaves- 1 strand
Dried red chilli- 1
Asafetida- big pinch
Bhindi Sambar

  • Pressure cook toor dhal with 2-3 cups of water and turmeric powder till mushy.
  • Using back side of the ladle or masher mash the dhal and and keep aside.
  • In a deep pan heat two teaspoons of oil and add the pearl onion, garlic. Once the colour starts to change add the tomatoes and cook till soft.
  • Add the cut ladies finger pieces and salt fry in that oil for fifteen seconds on medium flame.
  • Add the tamarind water and masala powders chilli powder, coriander powder and mix well and cook till the raw smell of masala and tamarind leaves.
  • Add a cup of water and close with a lid and cook the ladies finger cooks soft (should not turn so soft/ mushy or pale green colour) for about a minute till soft.
  • Add the mashed toor dhal and mix well. Add a cup or more water till you get the desired consistency of sambar.
  • In another pan heat oil in a pan and splutter the mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
  • Now add the jeera and dried red chilli and curry leaves and fry for fifteen seconds. Atlast switch off the gas and immediately add a big pinch of asafetida on the hot oil.
  • Pour the tempering over the sambar and allow to boil once. Garnish with some chopped coriander leaves and switch off the gas. 
Ladies Finger Sambar