Arachuvitta Vendaikai Kokum curry (Okra in Kokum curry)

I have never tried Kokum and this was my first trial with it But have tasted  many kokum dish, I never thought of trying it though . Thanks to my partner in this months Potluck party +Nivedita Thadani  of Nivedita’s Kitchen who bought this yummy and tangy arachuvitta vendaikai kokum curry I made them today and loved this aromatic curry a lot. This is an flavorful curry made with some ground spice added to it and the main part is kokum which gives the extra taste and tanginess  to the curry .We had this curry with Hot roti’s but they go well with steamed rice even. I made only few changes depending on our taste buds thanks to Nivedita for sharing this recipe .

Recipe Source : Nivedita’s Kitchen

Ingredients

Okra or  Lady’s finger – (cut into 1″inch length) 10 – 15 Nos
Oil – 1 tbsp to fry
Lime juice – 1 tsp
Kokum – 2-3 (I used wet variety black kokum) soaked in warm water for 15 min

Salt to taste
Red chilly powder – 2 tsp (Adjust to your taste)
Turmeric – 1/4 tsp
Jaggery – 1 tbsp
Oil – 2 tbsp
Ginger – 1/4″ inch

To  Roast

Coriander seeds – 1 tbsp
Urad dal – 2 tsp
Chana dal – 1 tsp
Jeera – 1 tsp
Dry Red chilli – 1, chopped
Curry leaves – 1 sprig
Fresh coconut – 2 tbsp, grated

Method

• Wash, dry and cut the okra about 1″ inch long.

• Fry in a pan with 1 tbsp oil till light brown adding the lemon juice.
• Dry roast all the ingredients under ” to roast ” in a pan  one by one and after they cool down, Add the kokum extract , ginger and grind into fine paste.

• Heat remaining oil in a kadai.
• Add the ground paste and fry till it leaves the sides. Add salt, jaggery ,  Redchilli  pd and turmeric pd. Mix well and cook for few minutes. 
• Add 1 cup or more of water to make it a thin and cook for a minute. Adjust the spices and salt according to your taste
• Add fried Okra and let them boil for a while.

• Turn of the heat once the masala is well cooked and some masala is stick well to okra. Let the okra soaked in the gravy for 15 – 20 mins warm it again and serve them.
• Serve with Chapati or hot steamed  rice and Papad.