Lady’s finger sambar recipe | Vendaikkai | Bhindi

Lady’s finger sambar recipe | Vendaikkai | Bhindi Is prepared using bhindi with toor dal, tamarind, sambar powder, onion, garlic, tomato and salt.


  • ladys finger/ Vendaikkai – 1/4 kg
  • toor dal/ thuvaram paruppu – 1 cup (cooked)
  • onion – 2 tblsp (chopped)
  • garlic/ poondu – 2 tblsp (chopped)
  • tomato – 1 (chopped)
  • sambar powder – 1 tsp (see Authentic Chettinad Sambar Powder Recipe
  • turmeric powder/ manjal thool – 1/4 tsp
  • salt/ uppu – to taste

For Seasoning:-

  • oil – 1 tsp
  • mustard seeds/ kadugu – 1/2 tsp
  • urad dal/ ulundham paruppu – 1 tsp
  • asafoetida/ perungaayam – 1/4 tsp
  • curry leaves/ karuvepilai – few


1. Wash, clean with a towel and chop lady’s fingers. Here we should chop it slantingly as shown in the photo. Chop onion, garlic and tomatoes. Cook toor dal in a pressure cooker with turmeric powder for one whistle. Once when pressure is released take it in a bowl and keep aside.

Chopped lady’s finger, cooked toor dal, tomatoes, onions, curry leaves and garlic

2. Heat one tsp of oil in a pan and add half a tsp of mustard seeds and when it splutters add one tsp of urad dal and asafoetida. When it turns golden yellow

Seasoning in pan

3. Add chopped onion, garlic and curry leaves. Sauté for a few minutes till it turns pale.

Onion, garlic and curry leaves

4. Now add chopped tomatoes and fry again.

Chopped tomatoes added

5. Now add chopped lady’s fingers and sauté for a few minutes in low flame.

Chopped lady’s finger added

6. Stir continuously till it starts to turn colour and the stickiness of the vegetable leaves. (nearly 5 minutes) When veggies turns colour and it starts to stick to the bottom of the pan (you can see in the centre of the fry pan in the photo below)

Lady’s finger turned colour and started to stick at the bottom of the pan.

7. Now you can add tamarind juice along with salt.

Tamarind juice and salt added

8. When it boils add sambar powder and turmeric powder. Close and cook till raw smell leaves and it becomes thick.

Sambar powder and turmeric powder added

9. When sambar becomes thick, check for taste and consistency. Add water if needed.

Sambar was almost done

10. Now add cooked toor dal, mix well and allow to boil.

Cooked toor dal added

11. When sambar is ready, transfer to a serving bowl and serve as side dish for rice.

Lady’s finger sambar ready

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