10 December 2012,00:43 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
  • Add the onions and tomatoes and sauté, till onions are translucent.
  • Add the okra and ¼ teaspoon of turmeric powder and sauté for 2-3 minutes over medium heat.
  • Mix in Sāmbhar powder, tomato puree, tamarind and stir well. Adjust seasoning with salt.
  • Add the cooked dhal with a cup of water. Stir well. Simmer to flame for about 5 minutes before serving.


  • 45 grams toor dhal, washed, soaked, drained and cooked to creamy consistency
  • ½ teaspoon turmeric powder
  • 30 grams onions, finely chopped
  • 30 grams tomatoes, finely chopped
  • 250 grams okra, cut into round slices (Vendakkai)
  • 1 tablespoon Sāmbhar powder
  • 45 grams tomato puree
  • 2 tablespoon tamarind juice  
  • Salt, to taste


  • 50 ml Cooking oil
  • ½ teaspoon asafetida powder
  • 1 dried red chili
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds  
  • Few curry leaves
  • 1 teaspoon urad dhal

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