Okra Kootu

It is a spicy, tangy kootu that can be served as sides with rice. The flavors of cumin, fennel and ginger garlic makes the dish taste great. Coconut paste gives a thick consistency to this dish. This goes well with steamed rice/ dosa / idli…

Ingredients

Chopped Okra / Lady’s finger – 2 cups

Chopped Onion – 1 cup (Big)

Chopped Tomato – 1 cup

Tamarind – Half Lemon Sized

Chilli Powder – 1 1/2tsp

Sliced Green Chilli – 2

Chopped Coriander Leaves

Ginger Garlic Paste – ½ tsp

Cumin Powder – ½ tsp

Fennel / Sombu Powder – ½ tsp

Salt to taste

To Grind

Grated Coconut – 5 tsp

Fennel Seeds – ½ tsp

Shallots / Small Onions - 5

To Temper

Vengaya Vadagam – ½ tsp

Dry Red Chilli – 1

Oil – 3 tsp

Curry Leaves – few

Method

Soak tamarind in ½ cup of water and set aside for 10 to 15 minutes. After that mash the soaked tamarind well and extract the juice.

Wash and clean the okra using a tissue paper and cut into small pieces. Then keep ready all the ingredients to prepare this kootu.

Heat oil in a pan, add vengaya vadagam, curry leaves, and dry red chill. Then add chopped onions and saute until it turns translucent.

Now add ginger garlic paste, salt and okra pieces then saute well with another tsp of oil. And then add cumin powder, fennel powder, chilli powder and saute on a low flame until the raw smell goes well.

Once it done, add chopped tomatoes and saute for 5 minutes. Now pour the tamarind water stir well.

Cook until the lady’s finger piece gets cooked and water content reduces. If you want add add extra water and keep cook. Cover the lid.

In a blender, add grated coconut, shallots and fennel seeds then grind it as a fine paste.

Now add this coconut paste into curry and coriander leaves. Cook another 3 minutes on a low flame.

Switch off the flame and serve with steamed rice!!!