Okra Sambhar

These days, this is my quick, weeknight version of sambhar , the one I instinctively reach for when I want maximum comfort with minimum fuss. It still delivers all the depth and balance I love, just without overthinking it.

Sambhar is a South Indian lentil and vegetable stew, traditionally served with rice for lunch or dinner, and with idlis or dosas at breakfast. Over the years, I’ve tasted countless versions – from truly sublime to utterly dismal. Like most home cooks, I’ve slowly tweaked and adapted what I was taught, learning what works best in my own kitchen.

This version is the result of years of trial and error and has now become my go-to sambhar, reliable, comforting, and deeply satisfying every single time.

Ingredients

1/4 kg okra, cut into ½-inch pieces

1/2 cup mung dal (toor dal is traditionally used, but I prefer mung dal these days as it’s light)

2 tbsp tamarind paste

1 tbsp sambhar powder (I use Shakthi, but any brand you like will work — easily found in Indian or Sri Lankan shops)

2 tbsp jaggery / coconut sugar / demerara sugar (plain white sugar works too)

1 echalion shallot, finely chopped (Traditionally, tiny shallots known as sambhar onions are used — the clue is in the name. If you have them, use a small handful; you’ll find them in most Indian stores. I recently experimented with an echalion shallot and was pleasantly surprised, it works beautifully too.)

2 tbsp store-bought fried onions

1/2 tsp asafoetida

Salt to taste

For the tempering

1 tsp mustard seeds 2 dried red chillies 1 garlic clove, crushed A handful of curry leaves

Method

These days, store-bought tamarind paste is a staple in my pantry. If you prefer the traditional method, soak a lime-sized ball of tamarind in boiling water and let it sit until soft. Squeeze well to extract the pulp, adding more water as needed. Discard the skins, seeds, and stringy bits.

Cook the mung dal in a pressure cooker with enough water, along with the asafoetida and salt. Cook for about 6–7 whistles, then set aside.

Heat some oil in a pan and fry the chopped okra until it is about halfway cooked. Remove and keep aside.

In a large pot, combine the cooked dal, tamarind water (or diluted tamarind paste), sambhar powder, jaggery, and salt. Mix well, bring to a boil, and simmer for about 5 minutes.

Add the fried okra along with the store-bought fried onions and cook until the okra is fully cooked and the sambhar has slightly thickened.

For the tempering, heat ghee or oil in a small pan. Add the mustard seeds and let them splutter. Add the dried red chillies, crushed garlic, and chopped onion. Fry for about 5 minutes, until the onions turn translucent and start to lightly brown. Add the curry leaves and give everything a quick stir.

Pour the tempering over the sambhar, mix well, and let it rest for a couple of minutes before serving.

Serve hot with rice, idlis, or dosas — simple, homely food that never fails to hit the spot.