- Okra (Vendaikai) – 8 to 10 Nos
- Onion (medium size) – 1
- Tomato fully riped (Slightly bigger size) – 1
- Green Chillies – 2
- Garlic flakes – 5 to 6
- Tamarind – a big gooseberry size
- Red Chilli Powder – 1/2 teaspoon
- Sambar Powder – 2 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Coconut gratings – 2 tablespoons
- Cumin (Jeeragam) – 1 teaspoon
- For seasoning:
- Oil -3 to 4 teaspoons
- Mustard – 1/2 teaspoon
- Bengal gram dhal – 1 teaspoon
- Urad dhal – 1 teaspoon
- Curry leaves – few
- Salt – 1 teaspoon or as per taste
- Wash, wipe and cut okra into small rounds. Chop onion and tomato finely. Slit green chillies into two.
- Soak tamarind in a cup of water and extract the juice.
- Grind coconut and cumin to a fine paste.
- In a thick bottomed vessel put the oil. When it is hot add mustard. When it pops up add bengal gram dhal, urad dhal and fry till it become light brown. Then add chopped onion, slit green chillies and curry leaves and fry till onion become transparent. Add garlic and okra pieces and fry till the stickiness of okra disappears. Add tomato pieces along with turmeric and salt and fry for few more seconds. Then add red chilli powder along with coconut paste. Mix well. Add tamarind water and stir well. Add little more water and make it to a kuzhambu consistency. Finally add sambar powder and stire once again. Allow to boil for few minutes.
- Remove and serve with hot rice.