Vendakkai Sambar recipe,Ladies finger sambar

Vendakkai sambar, ladies finger sambar recipe, with fresh ground sambar masala. We make Sambar with onion, drumstick, capsicum, yellow pumpkin, brinjal and other veggies. But Vendakkai Sambar is the family's favorite and Suresh loves it the most. Also we use home made sambar powder for making sambar, even it is arachuvitta sambar, we use sambar podi. But i have seen many of my relatives make arachivitta sambar without using sambar podi. I wanted to give this a try for a long time and my co sister's mom clarified my silly doubts and this sambar is a super hit at my place. This recipe is a keeper, you can make this for festivals as it is a no onion no garlic recipe and also doesn't use any mill ground  sambar powder. I was totally hooked by the aroma of the Vendakkai sambar.
Varuthuaracha sambar and udipi sambar  also uses only fresh masala but the coconut is dominant in the sambar masala for one and for the other we add sesame seeds. The taste is completely different for both the sambar.  Even the quantity of one ingredient changes the taste of the entire recipe.

Vendakkai Sambar recipe

Recipe Cuisine: Indian|  Recipe Category: Lunch | Dinner
Prep Time: 10 mins   |  Cook time: 30 mins |  serves: 4 | Author: Jeyashri 
Vendakkai sambar, ladies finger sambar recipe, with fresh ground sambar masala..

    Vendakkai  5
    Tamarind  gooseberry sized
    Toor dal  1 cup (cooked)
    Oil  2 tsp + 1/2 tsp
    Mustard seeds   1/2 tsp
    Curry leaves  few
    Asafoetida  a pinch
    Turmeric powder  1/2 tsp
    Salt  as needed
    Jaggery  a tiny piece  (optional)
For the Freshly ground sambar masala
   Coriander seeds   1 and 1/2 tblsp
   Channa dal   1 and 1/2 tblsp
   Red chili  6-7
   Venthayam | methi seeds  1/4 tsp
   Coconut  1 and 1/2 tblsp
   Ghee  3/4 tsp 

Method:

• Soak the toor dal in water for 20 mins, this step is optional but it will help to cook the dal cook very fast and also gives little more volume. 
• If you have time soak for 20 mins. Add a pinch of turmeric powder and cook the toor dal in pressure cooker for 4-5 whistles.
• Using a wooden whisk, மத்து we call it in tamil, nicely whisk the cooked dal. This gives a smooth texture to the dal.
• Keep it aside.
• Soak the tamarind in hot water for 10 mins and extract the tamarind juice using 1 and 1/2 cup of water.
• Cut the ladies finger into big pieces. 
• In a pan add 2 tsp of oil and the ladies finger.
• Cook this in a low flame for 3-4 mins. Let the ladies finger retains the vibrant green color.
• Add the tamarind water and add salt, turmeric powder and asafoetida.
• Let this boil in a medium flame.
• In a pan add the ghee and roast the coriander seeds, channa dal, red chili and venthayam.
• Once they turn golden brown, switch off the flame.
• Allow this to cool and grind, along with coconut, into a fine paste using little water. 
• Do not grind this too thick.
• Add this to the tamarind mixture and let this boil for 5 minutes.
• Once this ground paste added the mixture will thicken. 
• Mix this well without any lumps. You can use a whisk also if needed.
• So stir in between.
• Now add the cooked toor dal.
• Add 1/2 cup of water to this.
• Mix this well. 
• Let this boil for 5 minutes.
• Add curry leaves.
• If adding jaggery add now.
• Switch off the flame.
• Temper mustard seeds in 1/2 tsp of oil and add it to the sambar.
• Vendakkai sambar is ready to serve.
• Serve with any curry of your choice. We had with Vazhakkai fry.

Notes:

1. Adding ghee while roasting the fresh masala enhances the taste, so do not skip it.
2. If you want to add small onion and tomato, add it while sauting the ladies finger.
3. This Vendakkai sambar goes well with Idli, dosa and pongal too.

Method with step by step pictures:

• Soak the toor dal in water for 20 mins, this step is optional but it will help to cook the dal cook very fast and also gives little more volume. 
• If you have time soak for 20 mins. Add a pinch of turmeric powder and cook the toor dal in pressure cooker for 4-5 whistles.
• Using a wooden whisk, மத்து we call it in tamil, nicely whisk the cooked dal. This gives a smooth texture to the dal.

• Keep it aside.
• Soak the tamarind in hot water for 10 mins and extract the tamarind juice using 1 and 1/2 cup of water.
• Cut the ladies finger into big pieces. 

• In a pan add 2 tsp of oil and the ladies finger.
• Cook this in a low flame for 3-4 mins. Let the ladies finger retains the vibrant green color.

• Add the tamarind water and add salt, turmeric powder and asafoetida.
• Let this boil in a medium flame.

• In a pan add the ghee and roast the coriander seeds, channa dal, red chili and venthayam.
• Once they turn golden brown, switch off the flame.

• Allow this to cool and grind this along with coconut, into a fine paste using little water. 
• Do not grind this too thick.

• Add this to the tamarind mixture and let this boil for 5 minutes.
• Once this ground paste added the mixture will thicken. 
• Mix this well without any lumps. You can use a whisk also if needed.
• So stir in between.

• Now add the cooked toor dal.
• Add 1/2 cup of water to this.

• Mix this well. 
• Let this boil for 5 minutes.
• Add curry leaves.
• If adding jaggery add now.
• Switch off the flame.
• Temper mustard seeds in 1/2 tsp of oil and add it to the sambar.

• Vendakkai sambar is ready to serve.
• Serve with any curry of your choice. We had with Vazhakkai fry.

Notes:

1. Adding ghee while roasting the fresh masala enhances the taste, so do not skip it.
2. If you want to add small onion and tomato, add it while sauting the ladies finger.
3. This Vendakkai sambar goes well with Idli, dosa and pongal too.