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ladies finger sambar
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Vendakkai sambar recipe | Basic sambar

Vendakkai sambar recipe, Ladies finger sambar - Basic south Indian sambar recipe as we do in Tamil nadu. Sambar is an everyday staple for Tamil lunch menu.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Servings: 4


  • ½ cup Toor dal Thuvaram paruppu
  • 1 .25 cups Water for dal
  • 1 tablespoon Tamarind tightly packed
  • 12 Ladies finger
  • 1 tablespoon Sesame oil
  • 2.25 Water for sambar
  • 1 Onion
  • 1 Tomato optional
  • 4 Green chilli
  • 1 teaspoon Sambar powder
  • ¼ teaspoon Turmeric
  • Curry leaves - Few
  • teaspoon Asafoetida
  • Salt

To temper

  • 2 teaspoon Oil or ghee
  • ½ teaspoon Mustard
  • ½ teaspoon Fenugreek seeds vendayam
  • ¼ teaspoon Asafoetida
  • 1 Curry leaves sprig


  • Soak tamarind in hot water.
  • Pressure cook dal with water for 4 whistles.
  • Clean and pat dry ladies finger with a clean kitchen towel. Cut into 1 inch pieces.
  • Cube onion, tomato (if adding) and slit green chillies.
  • Heat kadai and add the cut ladies finger and fry with sesame oil, until black spots appear over its ridges and the slimy thing disappears.
  • Add more oil if needed. Fry in medium flame, stir occasionally in between to avoid burning.
  • Once done, keep that aside and add oil or ghee for tempering. Add mustard, after splutter, add fenugreek seeds followed by jeera.
  • Sprinkle asafoetida and then curry leaves. Add onion, fry till transparent and then add green chilli.
  • Tip in tomatoes (If adding) and fry for a minute.
  • Transfer to a vessel in which you are going to prepare/ boil sambar.
  • Meanwhile, you can extract tamarind juice and add water so that the tamarind juice is 2 and ¼ cups.
  • Bring to boil, add fried ladies finger.
  • Add turmeric, sambar powder, asafoetida and salt.
  • Boil until the ladies finger gets cooked. Roughly mash the cooked dal with a ladle.
  • Add dal to the boiling sambar and boil for 2 minutes or until the required consistency arrives.
  • Lastly tear some fresh curry leaves and mix.



  • Using white variety tamarind (pudhu puli) is recommended for sambar as its not too tangy and has a mild sweetness.
  • My mom ads a pinch of jaggery for everyday sambar, which enhances the taste.
  • Adding asafoetida at two stages gives more flavour, but you can use just for tempering alone.
  • Sambar mainly depends on the asafoetida flavour, so be generous adding it.
  • Adding ghee to sambar adds more taste and flavour to the sambar.
  • Sambar gets slightly thick when cooled down, so switch off the flame accordingly.
  • Sesame oil is helpful to remove the slimy thing in the ladies finger also its good for health.