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+ servings
coconut milk sambhar

Coconut milk sambhar

The unique one
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Main Dish, Traditional
Cuisine diabetic friendly, Fusion, gluten free, Indian, Karnataka, Kerala, Kids choice, One pot, South indian, Summer, tamilnadu, Vegan, Vegetarian, Winter
Servings 6 people


  • 250 gm ladies finger (okra)
  • 1/4 cup split pigeon pea (Tur dal / arhar dal )
  • 1 tamarind small lime sized ball
  • salt to taste
  • 1/2 tsp turmeric powder
  • 2 tbsp sambhar powder
  • 1/2 cup coconut milk

For tempering

  • 2 tsp cooking oil
  • 1/2 tsp mustard seeds ( rai)
  • 1/2 tsp fenugreek seeds (methi)
  • 1 pinch Asafoetida
  • 1 sprig curryleaves


  • Pressure cook the tur dal (Split pigeon pea) with approximately four times water, till soft. Usually takes 3-4 whistles.  Set aside for pressure to release.
  • Wash pat dry and slice the okra into one inch pieces. Set aside.
  • Into a deep kadai/Indian wok,  add two tsp oil, followed by mustard seeds and fenugreek. As the mustard splutter, Add in the curry leaves and asafoetida. Stir for a few seconds till the curry leaves turn crispy.
  • Add in the cut okra Stir fry on a low flame for about two to three minutes.
  • Once the sticky threads slowly disappear add turmeric powder ,salt and the tamarind extract. Stir well
  • Allow this to bubble for 5 minutes. Add the sambhar powder. Stir well.
  • Cover and cook The okra doesn't  take a long time to cook, yet the tamarind water and the masala may have a raw smell. Allow it to simmer till the smell changes. It takes around 7-10 minutes. Stir occasionally
  • Now add the pressure cooked tur dal, mix and simmer for about 5 minutes.
  • Once it is well incorporated, add the coconut milk and bring to a bubble. Remove from heat. Do not boil with the coconut milk ...it tends to split.
  • Enjoy warm garnished with coriander leaves.


The recipe tends to thicken a bit upon cooling.
Use the first extract of the coconut milk to add the creaminess.
Change the vegetable to pumpkin or eggplant to enjoy the same recipe
Tried this recipe?Let us know how it was!