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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.
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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Okra Tamarind Curry

Okra Tamarind Curry

Okra Tamarind Curry
Three Stars Guiding Stars
  • Servings:4 (162 g)
  • Prep Time:15 minutes
  • Cook Time:45 minutes
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.