Okra Sambar / வெண்டைக்காய் சாம்பார்

Recipe Categories: Indian

Okra Sambar / வெண்டைக்காய் சாம்பார்



  • Shallots/ Small onions – 10 nos
  • Vendaikkai/ Ladies Finger /Okra – 10 nos
  • Tamarind Water – 2 cups
  • Turmeric powder – 2 pinches
  • Toor Dal – ½ cup
  • Sambar Powder – 2 tbsp
  • Salt – to taste
  • Coriander leaves – few
  • Grated Jaggery (optional) – ¼ tsp

Okra Sambar / வெண்டைக்காய் சாம்பார் Ingredients

For Tempering:

  • Coconut Oil/ Any cooking oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Urad dal – ¼ tsp
  • Fenugreek seeds – ¼ tsp
  • Asafoetida – 2 pinches
  • Curry leaves – 2 sprig


  • Pressure cook the Toor Dal with turmeric powder and enough water up to 3 whistles.
  • Peel the skin of the onion and cut it into half. Wash and wipe the Vendaikkai/ Ladies Finger / Okra. Cut it into 1 inch pieces or half.
  • Heat the oil in the Kadai and add mustard seeds. When it splutters, add the Urad dal and Fenugreek seeds. When its golden color, add the Asafoetida and Curry leaves and mix it well.
  • Add the onions, saute it until golden color.Then add the Vendaikkai/ Ladies Finger and saute it for just a minute. Add the tamarind water and mix it well. Then add the Sambar powder and salt and mix it well. Cover it with lid. Bring it into boil until Vendaikkai/ Ladies Finger becomes tender.
  • Now add the cooked and mashed Toor dal and optional Jaggery, mix it well. When it gets thicker switch off the stove.
  • Finally garnish it with coriander leaves.

Okra Sambar / வெண்டைக்காய் சாம்பார் Preparation

  • If the Sambar is too watery , take a smal bowl and add 2 tsp of rice flour, mix it with little water. Pour it into the Sambar, boil it for 2 minutes and switch off the stove.
  • If you don’t use onion, that’s ok too. The Sambar will still taste good.

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