Vendakkai Mandi

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Recipe

Ingredients

200 grams	vendakkai (okra)
1 cup	rice water (from rinsing rice)
1 tablespoon	tamarind pulp
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	urad dal
1 teaspoon	chana dal
1 pinch	asafoetida
2	dried red chilies
1 sprig	curry leaves
1 teaspoon	sambar powder
0.5 teaspoon	turmeric powder
—	salt to taste

Instructions

1. 1 Wash the okra thoroughly and pat dry with a clean cloth to remove moisture.
2. 2 Cut the okra into 1-inch pieces and set aside.
3. 3 Heat coconut oil in a pan over medium heat.
4. 4 Add mustard seeds and let them splutter.
5. 5 Add urad dal, chana dal, and a pinch of asafoetida. Sauté until the dals turn golden brown.
6. 6 Add dried red chilies and curry leaves, and sauté for a few seconds.
7. 7 Add the chopped okra and sauté for 5-7 minutes until it is cooked and no longer sticky.
8. 8 Add turmeric powder, sambar powder, and salt. Mix well.
9. 9 Pour in the rice water and tamarind pulp. Stir to combine.
10. 10 Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the raw smell of tamarind disappears and the flavors meld together.
11. 11 Serve hot with steamed rice.