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