Name: Okra and Shallots with Pigeon Peas and Tamarind (Vendakkai Kozhumbu)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 2 tablespoons unrefined sesame oil or canola oil; 1 teaspoon black or yellow mustard seeds; 1½ teaspoons coarse kosher or sea salt; ½ teaspoon ground asafetida; ½ teaspoon ground turmeric; 1 cup thinly sliced shallots; 1 teaspoon tamarind paste or concentrate; 1 tablespoon Sambhar masala; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 12 to 15 medium-size to large fresh curry leaves; 1 pound fresh okra, rinsed and thoroughly dried; ½ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Some call it sambhar, while others call it kozhumbu—these Tamil words are used interchangeably for a stewlike curry made 365 days a year in south Indian home kitchens. So you can understand why I reach for this comforting curry whenever I want to hark back to my childhood days. Serve it over boiled white rice. A tablespoon of ghee drizzled on top is optional (especially if you are watching your calories), but boy, it sure brings it home to mama!