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[NEW] Okra Tamarind Curry

Although the curries of southern India are less well-known in the United States, they are a unique treat worth adding to your regular recipe rotation. Based on tamarinds instead of tomato or coconut, this curry is marvelously tangy.
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Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 hour
4 Servings
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[NEW] Okra Tamarind Curry

Ingredients

  • 20-25 tender okra, cut into 1-inch pieces 3 tablespoons tamarind paste 1 tablespoon canola oil 1/2 teaspoon mustard seeds 2 springs of fresh curry leaves 8-10 dry red chilies 4 tablespoons coriander seeds 1/2 teaspoon cumin 2 tablespoons rice, uncooked

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Instructions

  1. Place the okra, tamarind pulp and 1/2 cup water in a pan and bring to a boil. Simmer until the okra changes color and is just tender.
  2. Dry roast the whole spices (chiles, coriander and rice) one at a time, until fragrant, Grind them into a coarse powder with a mortar or spice grinder.
  3. Heat oil in a new pan and add the mustard seeds. When it starts to splutter, add the curry leaves and the spice powder. Fry it briefly before adding the cooked okra, taking care not to burn the spices. Add liquid to reach desired consistency, cooking down the liquid and adding a bit more until the flavors are as you like them.

Nutrition Facts

4 servings per container
Serving size 171 g
Amount per serving
Calories 140
% Daily Value*
Total Fat 5.2g 6%
Saturated Fat 0.4g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16.3mg 1%
Total Carbohydrate 23.9g 9%
Dietary Fiber 5.92g 21%
Total Sugars 7.9g
Includes 0g Added Sugars 0%
Protein 4.2g
Vitamin D 0mcg 0%
Calcium 111mg 8%
Iron 2.6mg 15%
Potassium 583.1mg 10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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