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