Ingredients:
1 medium lemon sized ball of tamarind
1 cup sliced okra (vendakkai) (100-125 gms)
1 medium sized tomato, cut into 1/2 inch pieces
1/2 tsp turmeric powder
2 tbsp powdered jaggery
1 tsp salt to taste
Spice paste
3 tsp sesame oil
3-4 dried red chillies
1/2 tsp asafoetida powder
2 tsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp white sesame seeds
1tsp husked black gram
1 tsp tuvar dal
2 tsp husked bengal gram
2 tsp rice grains
2 tbsp grated fresh coconut
Tempering
1 tbsp sesame oil
1 tsp mustard seeds
1 dried red chilli
1 sprig curry leaves
Method:
1. Soak tamarind in 2 cups water for 10 minutes. Extract juice and discard pulp.
2. Heat oil for spice paste in a frying pan. Add remaining ingredients for spice paste. Fry over low heat, tossing gently, till chillies and spices are fragrant and dals turn golden. Grind to a smooth consistency, gradually adding 1/4 cup water.
3. Heat oil for tempering in the same frying pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add okra and saute for about 2 minutes.
4. Blend in tomato and saute for another minute.
5. Mix in tamarind juice, turmeric powder, jaggery and salt. Simmer covered over low heat for 12-15 minutes stirring occasionally till the raw aroma of tamarind disappears and vegetables are tender.
6. Mix spice paste with 1/2 cup water and pour into kuzhambu. Simmer for about 5 minutes, stirring occasionally, till well blended.
Serve hot with rice
