This is a sweet, sour, hot and tangy curry. My mommy used to make it during some festival. So I used to call it 'swamy kuzhambu'. This dish is served hot with white rice and appalams are the best combination for this. If anybody does this kuzhambu at home and know it's name please let me know too. So, here is the procedure for this dish.
Vendakkai/okra - 10 to 15
onion- 1/2 (chopped)
tamarind- 1 1/2 tbsp (can add less or more depending upon one's taste. But the gravy has to be little tangy)
green chillies- 10 (cut into small bits)
coconut- 3 tbsp (shredded)
curry leaves- few
steamed toor dal- 1 cup
turmeric- 1/2 tsp
water- 2 cups
salt- as reqd
jaggery- a little less than 1 /2 tsp
mustard- 1/2 tsp
jeera- 1 tsp
Steam cook toor dal with some turmeric and a tsp of oil. Wash okra and trim of the ends and cut it into two. If the okra is big, cut it into 1 1/2 " size. Chop onions and green chillies. Heat oil in pan. Season with mustard seeds, jeera and channa dal. Then add onions, turmeric and green chillies. Now add okra and some salt. Cook until 3/4 th done. Then add tamarind and water. Combine well and bring to a boil. Now add toor dal and heat it up. Finally add curry leaves and coconut and jaggery. Bring it to a nice boil. check for salt and switch off gas. Serve hot with rice.