Andhra-Style Okra Tamarind Curry with Tamarind Extract

Andhra-Style Okra Tamarind Curry with Tamarind Extract

Dolce Flav

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Category

Tamarind

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

Directions

  1. Marinate the tangy base: In a bowl, combine tomatoes, tamarind extract, green chili, garlic, and curry leaves; squeeze/mix well and set aside.

  2. De-slim okra with a quick fry: Heat oil in a kadai; fry okra until lightly browned and no longer sticky. Remove and reserve.

  3. 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.

  4. 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.

  5. 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.