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

Last Updated on 2 months by Neha Deshmukh

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

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Ladies Finger Sambar. This isn’t just a dish; it’s a taste of home, a comforting hug in a bowl, and something my family requests constantly. It’s surprisingly easy to make, and I promise, even if you’re new to South Indian cooking, you’ll absolutely nail this one.

Why You’ll Love This Recipe

This Ladies Finger Sambar is the perfect blend of tangy, spicy, and savory. The toor dal provides a creamy base, while the ladies finger (okra) adds a unique texture. The aromatic sambar powder and the little pop of flavor from the mustard seeds… honestly, it’s just good. Plus, it’s a wonderfully versatile dish – perfect with rice, idli, dosa, or even roti.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 0.5 cup toor dal (approx. 100g)
• 12-15 ladies finger (approx. 200g)
• 1 small tomato (approx. 80g)
• 1 heaped teaspoon sambar powder (approx. 7-8g)
• 2 pinches turmeric powder
• 0.125 cup tamarind pulp (approx. 30ml)
• 2 teaspoons oil (approx. 10ml)
• 0.5 teaspoon mustard seeds (approx. 2.5g)
• 0.5 teaspoon split urad dal (approx. 2.5g)
• 8 small onions (approx. 80g)
• 0.25 teaspoon hing (asafoetida)
• 1 sprig curry leaves
• 0.25 teaspoon fenugreek seeds (approx. 1.25g)
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

Toor Dal: The Heart of Sambar
Toor dal, also known as arhar dal, is the star. It gives the sambar its lovely, thick texture. Make sure you rinse it well before cooking!

Ladies Finger (Okra): Choosing and Preparing
Choose firm, bright green ladies finger, avoiding any that are bruised or slimy. The key to reducing sliminess (we’ll get to that!) is to sauté it well before adding it to the sambar.

Sambar Powder: Regional Variations & Homemade Options
Sambar powder is a blend of spices that gives sambar its signature flavor. You can find pre-made sambar powder in most Indian grocery stores. There are regional variations – some are spicier, some are more fragrant. If you’re feeling ambitious, you can even make your own!

Hing (Asafoetida): A Flavorful Essential
Don’t skip the hing! It adds a unique umami flavor that really elevates the sambar. A little goes a long way, so don’t overdo it.

Small Onions: The Sweetness Factor
I love using small onions (shallots) in sambar. They have a delicate sweetness that complements the other flavors beautifully. If you can’t find them, you can substitute with regular onions, but reduce the quantity slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and chop the ladies finger into 1-inch pieces. Heat a little oil in a pan and sauté them until lightly browned. This step is crucial for reducing sliminess. Set aside.
2. In a pressure cooker, combine the toor dal with about 2 cups of water. Pressure cook for 5 whistles, or until the dal is soft and easily mashed. Once cooled, give it a good mash and set aside.
3. Now, for the tempering! Heat the oil in the same pressure cooker. Add the mustard seeds and let them splutter. Then, add the urad dal, fenugreek seeds, hing, and curry leaves. Sauté until the urad dal turns golden brown and everything smells wonderfully fragrant.
4. Add the chopped tomatoes and sauté until they soften. Next, mix in the turmeric powder and sambar powder, and then add the sautéed ladies finger. Cook for about 2 minutes, allowing the flavors to meld.
5. Pour in the cooked dal and about 2-3 cups of water (adjust to your desired consistency). Add salt to taste and bring to a simmer. Let it simmer until the ladies finger is tender, about 10-15 minutes.
6. Finally, stir in the tamarind pulp and cook for another 5 minutes. This adds that lovely tangy flavor!
7. Garnish generously with fresh coriander leaves.

Expert Tips

• Don’t overcrowd the pan when sautéing the ladies finger. Work in batches if necessary to ensure they brown properly.
• Adjust the water level to achieve your preferred consistency. Some people like their sambar thicker, others prefer it more watery.
• Taste and adjust the seasoning as you go. Sambar is all about balance, so don’t be afraid to add more salt, sambar powder, or tamarind pulp to suit your taste.

Variations

Vegan Sambar Adaptation
This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.

Gluten-Free Confirmation
Yes! This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)
Adjust the amount of sambar powder to control the spice level. Start with less and add more to taste. You can also add a pinch of red chili powder for extra heat.

Festival Adaptations (Pongal, Onam)
During festivals like Pongal and Onam, I sometimes add a small piece of jaggery to the sambar for a touch of sweetness. It’s a lovely addition!

Serving Suggestions

Serve this Ladies Finger Sambar hot with fluffy rice, crispy dosas, soft idlis, or even roti. A dollop of ghee on top is always a good idea! It’s also fantastic with a side of papadums.

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 flavors have had time to develop! You can also freeze it for longer storage.

FAQs

What is the best way to reduce the sliminess of ladies finger in sambar?
Sautéing the ladies finger until lightly browned before adding it to the sambar is the key! Also, adding a little tamarind pulp helps to counteract the sliminess.

Can I use a different dal instead of toor dal?
While toor dal is traditional, you can experiment with other dals like moong dal or masoor dal. The texture and flavor will be slightly different, but still delicious.

What is sambar powder made of, and can I make my own?
Sambar powder is typically made from a blend of coriander seeds, red chilies, fenugreek seeds, cumin seeds, turmeric, and other spices. Yes, you can definitely make your own! There are tons of recipes online.

How can I adjust the tanginess of the sambar?
Adjust the amount of tamarind pulp. Start with less and add more to taste. You can also use lemon juice as a substitute, but it will have a slightly different flavor.

Can this sambar be made in an Instant Pot?
Absolutely! You can use the sauté function to temper the spices and then pressure cook the dal and sambar for about 10-12 minutes, followed by a natural pressure release.

Enjoy! I really hope you give this recipe a try. Let me know how it turns out in the comments below. Happy cooking!