Last Updated on 2 months by Neha Deshmukh

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

Introduction

Oh, sambar! Is there anything more comforting? This Okra Sambar (Vendakkai Sambar) is a staple in South Indian homes, and honestly, it’s one of my absolute favorites. I remember my grandmother making a huge pot of this every Sunday, and the aroma would fill the entire house. It’s a little tangy, a little spicy, and packed with flavor. Today, I’m sharing my version with you – a recipe that’s been perfected over years of tweaking and tasting! It’s a bit of a labor of love, but trust me, every bite is worth it.

Why You’ll Love This Recipe

This okra sambar isn’t just delicious; it’s also incredibly satisfying. It’s a complete meal when served with rice, and it’s fantastic with idli or dosa for breakfast. Plus, it’s a great way to get your veggies in! The combination of the slightly slimy okra (don’t worry, we’ll tackle that!) with the flavorful dal and tangy tamarind is just… chef’s kiss.

Ingredients

Here’s what you’ll need to make this amazing okra sambar:

• 500 grams ladies finger (okra)
• 2 tbsp tur dal (split pigeon peas)
• 1 gooseberry-sized ball tamarind
• 1 tsp rice flour
• 6-7 green chillies, slit
• 1/4 tsp turmeric powder
• 1 tsp sambar powder
• 1 tsp curd (yogurt)
• 1 tsp mustard seeds
• 1 tsp channa dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• 1 whole red chilli
• 1 pinch hing (asafoetida)
• 1 sprig curry leaves
• Salt to taste
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Ladies Finger (Okra) – Choosing & Preparing

Choosing fresh okra is key. Look for firm, bright green pods without any blemishes. The smaller the pods, the less slimy they’ll be. To prepare, wash and dry them thoroughly. Trim the ends and slice into rounds. Don’t skip the drying step – it really helps minimize the slime!

Tur Dal – The Heart of the Sambar

Tur dal is the traditional lentil used in sambar. It cooks up beautifully and has a lovely, slightly nutty flavor. You can find it at most Indian grocery stores.

Tamarind – Balancing Tanginess

Tamarind provides that signature tangy flavor. I prefer using a small, gooseberry-sized ball. Soak it in about ½ cup of warm water for about 10 minutes, then extract the juice, discarding the pulp. Adjust the amount of tamarind to your liking – some like it more sour than others!

Sambar Powder – Regional Variations & Blends

Sambar powder is a blend of spices that gives sambar its unique flavor. There are many regional variations, so feel free to use your favorite brand. If you’re feeling ambitious, you can even make your own!

Unique Spice Blend – Mustard Seeds, Hing & Curry Leaves

This little trio is essential for that authentic South Indian flavor. The mustard seeds add a lovely pop, the hing (asafoetida) adds a savory depth, and the curry leaves bring a fresh, aromatic note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: Pressure cook the tur dal until it’s soft and mushy. Set it aside. This usually takes about 3-4 whistles in a pressure cooker.
2. Prepare the Tamarind: Soak the tamarind in warm water for 10 minutes. Extract the juice and discard the pulp.
3. Temper the Spices: Heat a generous amount of oil in a pan. Add the mustard seeds and wait for them to splutter. Then, add the channa dal, urad dal, red chilli, hing, and curry leaves. Sauté until the dals turn golden brown.
4. Sauté the Okra: Add the sliced okra and green chillies to the pan. Stir-fry uncovered for 3-4 minutes. This helps to reduce the sliminess.
5. Add the Spices & Curd: Mix in the turmeric powder, sambar powder, and curd. Cook covered on medium heat for about 5 minutes, stirring occasionally.
6. Simmer with Water: Add 1 cup of hot water and simmer until the okra is about halfway cooked – around 8-10 minutes.
7. Add Tamarind Extract: Pour in the tamarind extract and bring to a boil. Simmer for 5-7 minutes, until the raw tamarind aroma disappears.
8. Thicken with Rice Flour: Dissolve the rice flour in 1 tablespoon of water and stir it into the sambar. This will help thicken it up.
9. Combine with Dal: Add the cooked dal to the sambar and simmer for another 3-4 minutes, until everything is well combined and the sambar has reached your desired consistency. Add more water if needed.
10. Season & Serve: Finally, add salt to taste. And that’s it! Your okra sambar is ready to be served.

Expert Tips

• Don’t overcrowd the pan when frying the okra. Work in batches if necessary.
• A pinch of turmeric helps reduce the okra’s sliminess.
• Adjust the amount of green chillies to your spice preference.
• Using hot water when adding the rice flour slurry prevents lumps.

Variations

• Vegan Okra Sambar: Simply omit the curd or substitute it with a plant-based yogurt.
• Gluten-Free Okra Sambar: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the number of green chillies or omit the whole red chilli for a milder sambar. Add a pinch of red chilli 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. My friend’s family always adds a small potato too!

Serving Suggestions

Okra sambar is incredibly versatile. Serve it with:

• Steaming hot rice
• Idli or dosa for breakfast
• Roti or chapati
• A side of papadums

Storage Instructions

Leftover okra 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 meld together! You can also freeze it for longer storage.

FAQs

What is the best way to prevent okra from becoming slimy in sambar?

Drying the okra thoroughly before slicing, sautéing it uncovered, and using a pinch of turmeric are all great ways to minimize sliminess.

Can I use a different dal instead of tur dal?

While tur dal is traditional, you can use moong dal (split yellow lentils) or masoor dal (red lentils) as a substitute. The flavor will be slightly different, but still delicious.

How can I adjust the tamarind sourness in the sambar?

Start with a smaller amount of tamarind and add more to taste. You can also add a pinch of sugar to balance the sourness.

What is the role of sambar powder in this recipe?

Sambar powder is a blend of spices that provides the characteristic flavor of sambar. It typically includes coriander, cumin, fenugreek, red chillies, and other aromatic spices.

Can this sambar be made in an Instant Pot?

Yes! You can cook the dal and then sauté the vegetables and simmer the sambar all in the Instant Pot. There are many Instant Pot sambar recipes available online – just search for “Instant Pot Okra Sambar.”