Main course · South Indian

Vatha Kuzhambu with Okra and Dried Shrimp (Tangy Tamarind Curry)

Name: Vatha Kuzhambu with Okra and Dried Shrimp (Tangy Tamarind Curry)
Total time: 30 min
Yield: 4
Cuisine: South Indian
Ingredients: 300 g okra, sliced; 3 tbsp tamarind paste; 6 dried red chillies; 1 tbsp sambar powder; 1 tsp mustard seeds; 1 tsp dried black urad dal; 1 tsp fenugreek seeds; 10 curry leaves; 3 tbsp sesame oil; 1 tsp jaggery; 1 tsp ground turmeric; 30 g dried shrimp

30 min Serves 4 ~187 kcal/serving ~£4.00 (£1.00/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

300 g okra, sliced
3 tbsp tamarind paste
6 dried red chillies
1 tbsp sambar powder
1 tsp mustard seeds
1 tsp dried black urad dal
1 tsp fenugreek seeds
10 curry leaves
3 tbsp sesame oil
1 tsp jaggery
1 tsp ground turmeric
30 g dried shrimp

Nutrition (per serving)

Calories: 187 kcal
Protein: 7.2 g
Carbohydrate: 11.8 g
of which sugars: 6.6 g
Fat: 11.3 g
of which saturates: 1.7 g
Fibre: 4.2 g
Salt: 0.70 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Mix the tamarind paste with 400ml warm water and stir until dissolved.
2
Heat the sesame oil in a heavy-based pan, add the mustard seeds, urad dal and fenugreek seeds, and fry for 30 seconds until the mustard seeds pop.
3
Add the dried red chillies and curry leaves and fry for 30 seconds more, then add the sliced okra and fry for 5 minutes until lightly browned.
4
Pour in the tamarind water, stir in the sambar powder and ground turmeric, and bring to a simmer.
5
Cook for 12-15 minutes, uncovered, until the okra is tender and the curry has thickened and turned glossy.
6
Stir in the dried shrimp and cook for 3-4 minutes until fragrant.
7
Stir in the jaggery and simmer for 2 minutes more, then serve hot with rice.

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