Vatral Kuzhambu

Although this is traditionally made with dried vegetables (known as vatral), we like it with okra.

Ingredients

4 to 5 okra cut into big pieces
A small lemon sized tamarind (soaked in water and thick juice extracted)
Salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
1/4 tsp asafoetida
Few curry leaves
2 tsp sambar powder
1/4 tsp fenugreek seeds
1/4 tsp turmeric powder

Heat oil, add mustard, fenugreek, blackgram dal and bengal gram dal. When it starts spluttering, add curry leaves, asafoetida and okra. Fry for a minute and add the tamarind juice. Add turmeric, salt and sambar powder and mix well.

Let it come to a boil and become thick.

Serve with rice.

This sambar variety with a strong taste of tamarind is my contribution to the JFI series started by Indira of Mahanandi and guest hosted by Sig for the month of June with the theme of Tamarind.

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