Mains

Vendakkai Sambar- lentils curry with ladies finger (okra)

Vendakkai (Okra) Sambar- Sambar is a household name and a very popular dish of South India. It is a lentil based curry and goes well with steamed rice, dosa, idli etc. It is super healthy and can be varied by adding different vegetables to bring different taste each time. In this recipe, Okra is the vegetable added, Vendakkai in Tamil. Enjoy the recipe!
Ingredients (Serves 4-5)
1. Okra(vendakkai) – 500 GMs

2. Toor dal – 1/2 cup

3. Fenugreek seeds- 1/2 tsp

4. Turmeric powder while cooking dal( 1/2 tsp), for sambar – 1 tsp

5. Onion 1/2 or shallots- 7 nos 

6. Tomato- 1 medium 

7. Red chilli- 1

8. Garlic- 6 

9. Curry leaves- few

10. Tamarind- small lemon size( soak in 1 cup warm water for 10 mins)

11. Chilli powder- 1 tsp

12. Coriander powder- 1 tbsp 

13. Sambar powder- 1 tbsp, Asafoetida- 1/2 tsp 

14. Mustard seeds- 1/2 tsp

15. Oil and salt as required 

16. Coriander leaves- to garnish 

Please watch video for method 

Mains

Sambar -a lentil based curry with Vendakkai Poriyal

A very tasty and scrumptious meal for lunch/dinner is the steamed rice with Sambar and vendakkai(okra) poriyal.

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Varuthu Aracha Sambar:

The sambar is a very common curry in most households in South India. This version goes the extra mile of adding freshly ground spices into the lentil based curry. It is popularly called as Varuthu aracha (roasted and ground) sambar. Because of the fresh masala, it has a very rich aroma and additional taste which is truly divine. The sambar goes well with steamed rice, dosa or vadai. Add a hint of ghee along with the sambar while mixing with rice to make it extra tasty.

Please find the video recipe to make the Varuthu Aracha Sambar below:


Vendakkai (Okra) Poriyal

A poriyal is generally referred to a dish which is dry and not a gravy. The vendakkai (okra) poriyal pairs very well with steamed rice which has a curry. This recipe is very easy to make with less ingredients.

Please find the video below to make the vendakkai poriyal.