Ladies Finger Sambar Recipe – Authentic South Indian Dal & Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Ladies Finger Sambar Recipe – Authentic South Indian Dal & Vegetable Curry

Hey everyone! If you’re anything like me, a comforting bowl of sambar is basically a hug in a bowl. It’s one of those dishes that just feels like home. Today, I’m sharing my go-to recipe for Ladies Finger Sambar – a classic South Indian delight that’s surprisingly easy to make. I first learned this from my auntie, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Ladies Finger Sambar is more than just a curry; it’s a flavour explosion! It’s got the perfect balance of tangy, spicy, and savoury, with the slightly unique texture of the ladies finger (okra). It’s a wonderfully nutritious dish, packed with protein from the toor dal and goodness from the vegetables. Plus, it’s incredibly versatile – perfect with rice, idli, dosa, or even roti.

Ingredients

Here’s what you’ll need to create this delicious sambar:

• 1 tablespoon Indian sesame oil (approx. 15ml)
• 250 grams ladies finger (okra), diced
• 1 teaspoon Indian sesame oil (approx. 5ml)
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 dried red chilli
• 1 green chilli, slit
• 1 sprig curry leaves
• ⅓ cup onions, diced
• 2 ripe tomatoes, diced
• 1 teaspoon salt
• 2 teaspoons coriander powder
• 1 teaspoon sambar powder
• ½ teaspoon jaggery
• ¼ teaspoon asafoetida (hing)
• 1 marble-sized tamarind
• ½ cup hot water
• 1.25 cup water
• 2 sprigs coriander leaves, chopped
• ½ cup toor dal (approx. 100g)
• ¼ teaspoon turmeric powder
• 2 cups water (for cooking dal)

Ingredient Notes

Let’s talk ingredients! A few things make this sambar truly special.

• Indian Sesame Oil: Don’t skip this! It adds a beautiful nutty flavour that’s so characteristic of South Indian cooking. You can find it at most Indian grocery stores.
• Toor Dal: This split pigeon pea is the heart of sambar. It cooks quickly and has a lovely texture.
• Sambar Powder: This spice blend is key. You can buy pre-made sambar powder, or make your own if you’re feeling ambitious! The flavour varies between brands, so feel free to experiment.
• Tamarind: This provides the signature tang. I prefer using a marble-sized piece and soaking it in hot water to extract the pulp. You can also use tamarind paste, about 1-2 tablespoons.
• Ladies Finger: Some people find ladies finger slimy when cooked. Don’t worry, I’ve included tips to avoid that later!

Regional Variations: Sambar is incredibly diverse! Some regions add drumsticks, pumpkin, or even brinjal. Spice levels also vary – some sambars are mild, while others pack a serious punch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of Indian sesame oil in a pan over medium heat. Add the diced ladies finger and roast until golden brown. This helps reduce sliminess! Set aside.
2. Now, let’s cook the dal. Wash the toor dal thoroughly and add it to a pressure cooker with turmeric powder and 2 cups of water. Cook for about 10 minutes, or until the dal is soft and mushy.
3. In the same pan you used for the ladies finger, add 1 teaspoon of Indian sesame oil. Once hot, add the fenugreek seeds, mustard seeds, and cumin seeds. Let them splutter!
4. Add the dried red chilli, green chilli, and curry leaves. Sauté for a few seconds until fragrant.
5. Add the diced onions and tomatoes, along with the salt. Cook until the tomatoes turn soft and mushy – about 5-7 minutes.
6. Time for the spices! Add the coriander powder, sambar powder, jaggery, and asafoetida. Sauté briefly, about a minute, to release their flavours.
7. Add the tamarind pulp (made by soaking the tamarind in ½ cup hot water and squeezing out the juice) and simmer for 5 minutes.
8. Add the roasted ladies finger, cooked dal (with the remaining water from the pressure cooker), and 1.25 cup of water. Adjust the consistency to your liking – some people prefer a thicker sambar, others a thinner one. Simmer for another 5 minutes.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Roasting the Ladies Finger: This is crucial for preventing sliminess. Don’t skip this step!
• Don’t Overcook the Dal: Mushy dal is good, but you don’t want it to be completely disintegrated.
• Taste as You Go: Sambar is all about balance. Adjust the salt, spice, and tamarind to your preference.

Variations

• My Family’s Favourite: We love adding a handful of spinach towards the end of cooking for extra nutrients.
• For My Friend Priya: She prefers a sweeter sambar, so I add a little extra jaggery.
• Drumstick Sambar: Add 1-2 chopped drumsticks along with the ladies finger for a different flavour profile.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients (some cheaper brands might).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the amount of sambar powder to ½ teaspoon and omit the green chilli.
• Medium: Use the recipe as written.
• Hot: Add an extra green chilli or a pinch of cayenne pepper.

Festival Adaptations

Sambar is a staple during festivals like Pongal and Onam. You can make a larger batch and serve it with festive dishes like Pongal, Payasam, and Sadhya.

Serving Suggestions

Sambar is incredibly versatile! Serve it with:

• Steaming hot rice
• Crispy dosas
• Soft idlis
• Fluffy rotis
• Vada

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to a month.

FAQs

What is the best way to prevent the ladies finger from becoming slimy while cooking?

Roasting the ladies finger before adding it to the sambar is the key! This helps to break down the mucilage that causes the sliminess.

Can I use a different type of dal instead of toor dal?

While toor dal is traditional, you can use moong dal (yellow split lentils) as a substitute. It will have a slightly different flavour and texture.

How can I adjust the sourness of the sambar?

Add more or less tamarind pulp to adjust the sourness. You can also add a squeeze of lemon juice at the end for extra tang.

What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice with a unique flavour. It’s often used in Indian cooking to aid digestion. You can find it at most Indian grocery stores, usually in powder form.

Can this sambar be made ahead of time?

Absolutely! Sambar actually tastes better the next day. Make it a day ahead and store it in the refrigerator. Just reheat it gently before serving.

Enjoy this delicious Ladies Finger Sambar! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!