Ingredients

• Lady finger – 10
• Toor dal – 250g
• Urad dal – 1 tsp
• Asafoetida – A pinch
• Red Chilli powder – 1 tsp
• Turmeric powder – 1 tsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Fennel seeds – 1 tsp
• Small Onions – 3
• Tomato – 1
• Coconut – 1/2
• Tamarind – 1 lemon size
• Chana dal – 1 tsp
• Urad dal – 1 tsp
• Coriander seeds – 1 tbsp
• Fenugreek seeds – 1/4 tsp
• Cumin seeds – 1 tsp
• Peppercorns – 1 tsp
• Red Chillies – 4
• Curry leaves – 20
• Asafoetida – 1/2 tsp
• Mustard seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – Required
• Oil – Required
• Curry leaves – Few
• Coriander leaves – Few

How to Prepare

Total Preparation Time: 20-30 minutes

1. Add 100ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
2. Cut onions in two pieces, chop garlic cloves, chop tomato, grind coconut like a paste and keep aside
3. Take a pan, dry fry the chana dal, urad dal till it become brown and keep aside
4. Then add coriander seeds and fry them for 2 minutes and keep aside
5. Fry Fenugreek seeds till it become browned and keep aside
6. Now add and roast cumin seeds, peppercorns, 4 red chillies, 20 curry leaves, 1/2 tsp asafoetida, mustard seeds, 1/4 tsp turmeric powder and keep aside
7. Take a grinder/mixer and add all roasted ingredients and grind them like a powder, this is the sambar powder and save it in a bottle and keep aside
8. Take a pan, heat oil and add cumin seeds, fennel seeds, fenugreek seeds, mustard seeds
9. Wash and soak toor dal for 1 hour keep aside
10. Cut lady finger, clean it well and fry till the stickiness goes off and keep aside
11. Take a pan, add toor dal, onions, asafoetida and add water
12. Close it and boils them for 10 minutes, turn off the flame
13. Mash the toor dal using sambar ladle nicely
14. After that add tomatoes, fried okra, 500ml water, turmeric powder, red chilli powder, salt
15. And mix it well, close the lid and cook it for another 5 minutes
16. After that open the lid, stir it once then add turmeric juice, prepared sambar powder and mix it well
17. Cook it in low flame for 15 minutes till the raw smell of tamarind goes off and sambar become thick
18. In the mean time, take another pan, heats up with oil, add mustard seeds, urad dal
19. Once it crackle, add red chillies, curry leaves, asafoetida
20. Add this seasoning into the sambar and mix it well
21. Close the pan and cook for 2 minutes, finally turn off the flame and garnish with coriander leaves
22. Now the tasty Vendaikai sambar is ready for serve