Cuisine diabetic friendly, Fusion, gluten free, Indian, Karnataka, Kerala, Kids choice, One pot, South indian, Summer, tamilnadu, Vegan, Vegetarian, Winter
Servings 6people
Ingredients
250gmladies finger(okra)
1/4cupsplit pigeon pea(Tur dal / arhar dal )
1tamarindsmall lime sized ball
salt to taste
1/2tspturmeric powder
2tbspsambhar powder
1/2cupcoconut milk
For tempering
2tspcooking oil
1/2tspmustard seeds( rai)
1/2tspfenugreek seeds(methi)
1pinchAsafoetida
1sprigcurryleaves
Instructions
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.
Notes
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