• Soak dry tamarind in 1/4th cup water.
• In a heavy bottomed pan, heat ½ tsp of oil on medium heat and add in the dry red chillies and split black gram(urad dal). Roast, stirring on low-medium heat until urad dal is golden and the chillies are slightly puffed up and fragrant.
• Wash and dry the okra using a towel. Drying okra helps in keeping it less slimy. Chop off the tip and cut okra into ½ inch rounds.
• Into a pot add 2 cups of water. Squeeze the soaked tamarind to release it's pulp and add the tamarind water into the pot. Bring the water to a boil.
• When water starts boiling, add in the cut okra. Add salt, turmeric powder and mix.

  NOTE: Cooking okra in tamarind water helps in making the curry not slimy.
• When okra is half cooked, add jaggery and cook until okra is fork tender.
• Defrost coconut if using frozen. Coconut should be at room temperature. Add grated coconut, roasted urad dal, dry red chillies and 3/4th cup water into a blender jar and blend into a smooth paste.
• Add coconut paste into cooked okra. Add the remaining ½ cup water, you may add a little more water if needed. Taste and add more salt and jaggery to suit your palate.
• Bring the curry to a boil on medium heat and then reduce to a simmer and boil for 2-3 minutes. Stir a few times in between.

Hot oil seasoning/ tadka/ oggarane

• In a heavy bottomed pan, heat 1tsp oil. When oil is hot add mustard seeds and broken dry red chilli.
• When mustard splutters, add in the curry leaves and pour the oil along with spices into the curry and mix. Cover with a lid.
• Serve hot with rice or dosey.