Name: Andhra-Style Okra Tamarind Curry with Tamarind Extract
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tomatoes, chopped; 1 cup tamarind extract; 1 green chili, chopped; 5 cloves garlic, lightly crushed; Few curry leaves; 2 tbsp oil; 300 g okra (bhindi), chopped; 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; 1 tsp cumin seeds; ¼ tsp fenugreek (methi) seeds; 1 dried red chili, broken; Pinch asafoetida; ½ onion, chopped; ½ tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; ½ tsp ground cumin; 1 tsp salt; 1 cup water; 2 tbsp chopped fresh coriander

Andhra-Style Okra Tamarind Curry with Tamarind Extract

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

This authentic Andhra okra tamarind curry builds deep flavor fast: briefly fry okra to reduce stickiness, make a fragrant tempering with mustard, dals, cumin, fenugreek, dried chili, and hing, then simmer tomatoes and 1 cup tamarind extract with spices into a bright, tangy gravy. Add water to adjust thickness, return the sautéed okra, and finish until tender. Garnish with fresh coriander and serve hot with rice or roti for a bold, savory dinner in 30 minutes.

Ingredients

2 tomatoes, chopped
1 cup tamarind extract
1 green chili, chopped
5 cloves garlic, lightly crushed
Few curry leaves
2 tbsp oil
300 g okra (bhindi), chopped
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1 tsp cumin seeds
¼ tsp fenugreek (methi) seeds
1 dried red chili, broken
Pinch asafoetida
½ onion, chopped
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp ground cumin
1 tsp salt
1 cup water
2 tbsp chopped fresh coriander

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Directions

Marinate the tangy base: In a bowl, combine tomatoes, tamarind extract, green chili, garlic, and curry leaves; squeeze/mix well and set aside.
De-slim okra with a quick fry: Heat oil in a kadai; fry okra until lightly browned and no longer sticky. Remove and reserve.
Create a flavorful tempering: In the same pan, add mustard, urad dal, chana dal, cumin, fenugreek, dried red chili, and a pinch of hing; let them crackle and turn aromatic. Add onion and sauté until soft.
Build the gravy: Pour in the tomato–tamarind extract mixture; cover and boil 10 minutes to mellow the sourness. Stir in turmeric, red chili powder, coriander powder, ground cumin, and salt.
Adjust consistency & finish: Add water to reach a pourable gravy. Return fried okra; simmer 5 minutes until tender. Garnish with coriander and serve hot with steamed rice or warm rotis.

Recipe Note

10 FAQs

Does this recipe use tamarind extract or paste?
It uses tamarind extract (strained liquid), not paste. The source recipe lists “1 cup tamarind extract.”

How do I make tamarind extract if I only have pulp/block?
Soak tamarind in hot water 10–20 minutes, mash, and strain to get a smooth extract; measure out 1 cup.

Can I substitute tamarind paste or concentrate?
Yes—dilute paste with water to mimic extract, then add gradually and simmer to mellow the raw tang.

How do I keep okra from going slimy?
Keep it dry, fry it first on medium heat, and avoid crowding the pan.

How spicy is this curry?
Medium heat by default. Adjust with more/less red chili powder and green chili.

What should the gravy consistency be?
Slightly pourable, like a light curry. Add water to thin or simmer a bit longer to thicken.

What do I serve with bendakaya pulusu?
Plain rice, jeera rice, or rotis; a dollop of ghee is great if you’re not vegan.

Can I add jaggery?
Optional but traditional in some homes; it balances sour and heat without making it sweet.

How long does it keep?
Refrigerate up to 2–3 days; reheat gently to preserve texture.

Can I add other veggies?
Yes—brinjal (eggplant) or drumstick can be cooked the same way in tamarind extract gravy.