Lady’s Finger Kootu Recipe – Authentic Tamarind & Sambar Flavors

Last Updated on 2 months by Neha Deshmukh

Lady’s Finger Kootu Recipe – Authentic Tamarind & Sambar Flavors

Introduction

Oh, Kootu! It’s one of those dishes that just feels like home, doesn’t it? This Lady’s Finger Kootu is a particular favorite of mine – a comforting, flavorful stew that’s perfect with rice and sambar. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But now, it’s a go-to recipe whenever I want something simple, healthy, and utterly delicious. Let’s get cooking!

Why You’ll Love This Recipe

This Lady’s Finger Kootu is more than just a vegetable dish. It’s a beautiful blend of textures and tastes – the slight bite of the lady’s finger, the tang of tamarind, and the warm spice of sambar powder. It’s relatively quick to make, uses everyday ingredients, and is incredibly satisfying. Plus, it’s a fantastic way to get your daily dose of veggies!

Ingredients

Here’s what you’ll need to make this delightful Kootu:

• 500 grams Lady’s finger
• 3 medium Ripe tomatoes
• 3 slit Green chillies
• 1 small gooseberry-sized ball Tamarind
• 2 tsp Sambar Powder
• 0.25 tsp Turmeric powder
• Salt to taste
• 1 tsp Rice Flour
• 3 tbsp Oil
• 1 tsp Mustard seeds
• 1 pinch Asafoetida (hing)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Lady’s Finger: Choose firm, bright green lady’s fingers. We’ll talk more about selecting the best ones below.
• Tomatoes: Ripe, but not overly soft, tomatoes work best. They add a lovely sweetness.
• Tamarind: I always prefer to soak and extract juice from a small ball of tamarind. It gives a much fresher flavor than paste, but paste can be used in a pinch (see FAQs).
• Sambar Powder: The heart of the flavor! Quality matters here.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth and aids digestion. A little goes a long way.

Lady’s Finger Varieties & Selection

There are several varieties of lady’s finger (okra) available. Look for ones that are relatively straight and free from blemishes. Avoid those that are too mature, as they can be fibrous. The smaller, more tender varieties are ideal for kootu.

The Significance of Tamarind in South Indian Cooking

Tamarind is a cornerstone of South Indian cuisine. Its tangy flavor balances spice and adds a wonderful complexity to dishes. It’s also believed to have cooling properties, making it perfect for warmer climates.

Understanding Sambar Powder – Regional Variations

Sambar powder isn’t a one-size-fits-all spice blend! Recipes vary from region to region, and even family to family. Some are more focused on lentils, others on chilies. Feel free to use your favorite brand or make your own if you’re feeling adventurous.

The Role of Asafoetida (Hing) in Flavor & Digestion

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s also known for its digestive properties, which is why it’s often used in lentil-based dishes like sambar and kootu.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Wash and dry the lady’s finger thoroughly. Trim the ends and slice into roughly 1-inch rounds.
2. Soak the tamarind in about 1 cup of hot water for 20 minutes. Once softened, extract the juice, discarding the pulp. You should have about 1 cup of diluted tamarind juice.
3. Heat the oil in a pan over medium heat. Add the mustard seeds. Once they start to splutter, add the asafoetida and curry leaves.
4. Add the sliced lady’s finger, turmeric powder, sambar powder, green chillies, and salt. Sauté on medium heat for about 5-7 minutes, until the lady’s finger is partially cooked.
5. Stir in the chopped tomatoes and cook for another 2-3 minutes, until they soften.
6. Pour in the tamarind extract and simmer for about 10-15 minutes, or until the raw tamarind aroma disappears.
7. Mix the rice flour with about ½ cup of water to create a smooth slurry. Add this to the kootu and cook for 5 minutes, stirring constantly, until the kootu thickens to your desired consistency.
8. Garnish with fresh coriander leaves. Serve warm with steamed rice and sambar.

Expert Tips

A few little secrets to make your Kootu perfect:

• Achieving the Right Consistency for Kootu: You want it to be thick enough to coat the back of a spoon, but not overly gloopy. Adjust the amount of rice flour slurry accordingly.
• Preventing Lady’s Finger from Becoming Slimy: This is a common concern! Make sure the lady’s finger is completely dry before slicing. Sautéing it well initially also helps.
• Balancing the Tanginess of Tamarind: Tamarind’s tanginess can vary. Start with a smaller amount of tamarind extract and add more to taste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: My family prefers a medium spice level, but you can adjust the number of green chillies to suit your taste. For a milder kootu, remove the seeds from the chillies. For a hotter kootu, add a pinch of red chilli powder.
• Pongal/Festival Adaptation: During Pongal, some families add a small amount of grated coconut to the kootu for extra richness.

Serving Suggestions

Lady’s Finger Kootu is best served hot with steamed rice and a side of sambar. A dollop of ghee on the rice takes it to another level! It also pairs well with papadums and a simple rasam.

Storage Instructions

Leftover Kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Kootu and how is it different from other South Indian vegetable dishes? Kootu is a vegetable stew cooked with lentils and spices, typically thickened with rice flour or coconut. It’s different from sambar (which is more liquid and lentil-based) and poriyal (a dry vegetable stir-fry).
• Can I use pre-made tamarind paste instead of soaking and extracting juice? Yes, you can! Use about 2-3 tablespoons of tamarind paste, diluted in 1 cup of water.
• What if I don’t have sambar powder? Can I substitute it? It’s hard to replicate the exact flavor, but you can try a combination of coriander powder, cumin powder, red chilli powder, and a pinch of fenugreek powder.
• How can I adjust the thickness of the kootu? Add more rice flour slurry for a thicker kootu, or a little water for a thinner one.
• Can this kootu be made ahead of time? Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat gently before serving.