This is a very tangy and spicy South Indian gravy, which is used as a side dish for rice.
Preparation time: 30 minutes                   

  • 1 lemon-sized ball of tamarind
  •  5-6 ladies finger slices
  • 3-4 spoons peanuts
  • 2 spoons channa dal
  • 3-4 Red chillies
  • curry leaves
  • 1/2 spoon mustard seeds
  • 2 spoons oil
  • 3 spoons Sambhar powder
  • Salt to taste
  • A pinch of hing powder
How to make:
  • Make a pulp out of tamarind and set aside.
  • Heat oil in a pan, and add mustard seeds. After it splutters, add curry leaves, hing powder, red chillies, channa dal, and peanuts, and fry for a while.
  • Add the chopped ladies finger and cook for a while.
  • Now add the tamarind pulp, and  add 3 cups of water and start simmering on a low flame.
  • Add salt and sambhar powder, and mix well.
  • Let it simmer for around 25 to 30 minutes till the gravy thickens
  • Serve hot with rice. Also goes well as a side dish for idli & dosas.
Instead of ladies finger, you can also use onions, if you like.

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