Okra Sambar
2-3 Servings ~ 30 Minutes
  • ½ Cup Toor Dal
  • 1 Cup Okra/Ladies Finger
  • 1 Medium Onion Diced
  • 1 Small Tomato - Cut to Small Dices
  • ¼ Tsp Turmeric powder
  • 1 Tsp Tamarind pulp (if you are using Tamarind Juice then 1/2 cup thin extract)
  • 1 - 1 ¼ Tsp Sambar Powder (Can also use Red Chillies powder and Coriander powder)
  • 1 Tsp Grated Coconut (Optional)
  • ¼ Tsp Mustard
  • 5-6 Curry Leaves
  • 1 Tbsp Coriander leaves (Optional)
  • 1 Tsp Jaggery/Sugar
  • Salt to taste
  • 2 Tsp Oil

Okra/ Ladies Finger Sambar


– Cook Toor dal along with turmeric powder in 1½ cups water till soft (if using pressure cooker – Cook for 2 whistles – 1 on high and 1 on low). Mash the dal lightly.
– Wash and dry the Okra/Ladies finger on paper towel. Cut them into 1 inch pieces.
– Heat 1 Tsp of oil in a heavy bottom vessel and add a pinch of turmeric powder. Add the chopped okra and fry over low flame for 3-4 minutes.
– Add a little salt and the tamarind pulp along with ¼ cup water and allow boiling for 5 minutes on low flame.
– Add this along with the sambar powder to the cooked dal.
– Heat oil in a tadka pan and splutter mustard, then add curry leaves to it. Add this also into the cooked dal.
– Add the grated coconut and the coriander leaves.
– Boil the mixture for 5-8 minutes.
– Enjoy with white rice.

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