style Varutharacha Vendakkai (Okra) Sambar is a very flavorful and delicious version
of Sambar made with roasted spices and coconut. We use Coconut Oil and roasted
Coconut which are the highlights for this dish. You can serve this Sambar with
steamed rice and some Poriyal or Thoran. This Sambar is generally made during
special occasions like Onam etc. Youc an replace okra with other mixed
vegetables for this Sambar.
Tur Dal – ½ cup (soaked in water for
Vendakkai (Okra / Bhendi) – 200 Gms
(Cut into 1 inch long pieces)
Onion – 1 (cut into cube)
Green Chilies – 3
Tomato – 1 (chopped)
Pulp – from a small sized goose berry sized ball soaked in water
Turmeric Powder – 1/8 tsp
Salt – to suit one’s taste
Chopped Cilantro – 2 tbsp
To roast and Grind form Sambar Masala:
Dry Red Chili – 5 to 6
Coriander Seed – 1 tsp
Chana Dal – 1 tsp
Methi – 1/8 tsp
Jeera – ½ tsp
Urad Dal – ½ tsp
Grated Coconut – 1/3 cup
Oil – 1 tsp
Coconut Oil – 1 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – from 1 twig
Red Chilies – 2 to 3 (broken)
Shallots – 10
Drain the water from the soaked Dal. Add ½ cup fresh water and pressure cook it for 3 to 4 whistles in medium flame till the Dal become soft.
Mash the Dal with a ladle when it is still hot. Keep aside.
Heat 1 tsp of Oil in a pan. Roast the Bhendi for 4 to 5 minutes in it in medium
flame, transfer to a plate or vessel and keep aside.
Now, let us roast the masala. Add ½ tsp of Oil to the same pan. Add Tur Dal, Red
Chili, Chana Dal, Coriander Seeds, Fenugreek (Methi), Cumin Seeds and Urad Dal.
Roast them for 2 to 3 minutes till the Dals become pink. Add the grated Coconut
and continue roasting till the Coconut turns golden brown. Remove from the
stove and allow them to cool. Grind them together to a coarse powder. Now, add
alittle water and grind to a fine paste.
Heat required water in a pan. Add the cooked and mashed Dal. Add Green Chili,
chopped Onion, Tomato, roasted and ground Sambar Masala, Tamarind water,
Turmeric Powder and Salt. Stir them well. When it comes to a boil, cover with a
lid and simmer for 8 to 10 minutes in medium flame.
Add roasted Okras and simmer further for 4 to 5 minutes till the Okras are cooked
well. Do not allow the Okras to become mushy. It makes the Sambar to become
gloomy. Add Cilnatro.
Heat Coconut Oil in a small pan. Add Mustard Seeds and allow them to crackle. Add Curry Leaves, dried Red Chili. Stir them and add the chopped Shallots and
Asafetida. Continue cooking for a minute or to and pour this seasoning to the
Sambar and mix.
Transfer the Sambar to a serving bowl.
Wash the Okra and then cut into pieces. Do not wash after cutting the Okras.
We can also add mixed Vegetables like Brinjal, Potato, Drumstick, Pumpkin etc.