Vendakkai Puli Kootu

Okra tamarind kootu — fresh okra (vendakkai) cut into rounds and fried in sesame oil until the sliminess evaporates and the pieces are lightly browned at the edges, then added to cooked toor dal and a tamarind base seasoned with sambar powder and simmered until thick. A coconut-cumin paste is optionally added at the end. The dry-frying of the okra before adding it to the dal is the essential step that prevents the characteristic slimy texture; under-fried okra will make the kootu stringy. The combination of tamarind's sourness with okra's subtle flavour and the dal's richness is a specific Tamil Brahmin taste that differs from the plain okra curries of North India. Eaten mixed into rice as a semi-dry, thick preparation.