Vendakkai Sambar
- 58 min
- hot
- Serves 4
Vendakkai sambar with toor dal, sautéed ladies finger, tamarind and Cookd Sambar Masala. Spicy and vegetarian, serves 4, about 60 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Onam
Ingredients
Tamarind15 grams
Water, For Soaking150 ml
Toor Dal100 grams
Turmeric Powder0.5 grams
Gingelly Oil6 tsp
Ladies Finger200 grams
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Asafoetida0.5 grams
Onion, Finely Chopped120 grams
Green Chilli, Slit15 grams
Tomato, Chopped100 grams
Cookd Sambar MasalaSalt1 tsp
Dry Red Chilli, Halved1 grams
Curry leaves2 grams
Coriander Leaves, Finely Chopped3 grams
Contains: wheat, sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 243kcal | 972kcal |
| Protein | 8.7g | 35g |
| Carbohydrate | 32g | 128g |
| Fat | 9.6g | 38g |
| Fibre | 8.4g | 34g |
| Sugar | 6.6g | 26g |
Cookd masalas for Cookd Sambar Masala
Method
Soak the tamarind in 150 ml water for 30 minutes. Wash the ladies finger and pat it fully dry before slicing. Chop the onion and tomato, and slit the green chilli.
Pressure cook the toor dal with turmeric and 400 ml water for 3 whistles, about 10 minutes, until the dal is fully soft. Let the pressure fall naturally for 8 minutes, then mash the dal smooth.
Heat 2 tsp gingelly oil in a kadai on medium flame. Add the ladies finger and sauté for 2 to 3 minutes until it loses its stickiness but stays firm. Remove and keep aside.
Heat 2 tsp gingelly oil in the same kadai on medium flame. Add mustard seeds, urad dal and asafoetida; fry for 1 minute until the mustard crackles and the dal turns golden. Add onion and green chilli and cook for 4 minutes until the onion is soft. Add tomato and cook for 2 minutes until mushy. Add Cookd Sambar Masala and fry on low flame for 1 minute until the raw smell goes.
Squeeze the soaked tamarind well and strain the liquid into the kadai. Add salt and boil for 8 minutes until the tamarind raw smell goes. Add the sautéed ladies finger and simmer for 5 minutes until it is tender but still intact.
Add the mashed dal and 200 ml water. Simmer on low flame for 3 minutes until the sambar is evenly mixed and lightly thickened.
Heat the remaining gingelly oil in a small tadka pan on medium flame. Fry the dry red chilli and curry leaves for 1 minute until the chilli darkens slightly and the leaves turn crisp. Pour the tempering over the sambar, stir in coriander leaves and serve hot.
Before you start
- How long does Vendakkai Sambar take?
- 58 minutes from start to finish. That is 12 minutes of preparation and 46 minutes of cooking.
- How many people does Vendakkai Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Vendakkai Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Vendakkai Sambar spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Vendakkai Sambar?
- 50 grams Cookd Sambar Masala, 15 grams Tamarind, 100 grams Toor Dal, 200 grams Ladies Finger, 2 tsp Gingelly Oil, 0.5 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Vendakkai Sambar?
- Yes, this one is cooked under pressure.
- How many calories are in Vendakkai Sambar?
- About 243 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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