In a pot, add oil and put in the items given under seasoning section. Wait till the dals become golden brown.
Add in the chopped okra and mix well. Toss until okra is cooked well to about 80%. Make sure it is not completely cooked as it turns mushy.
Add in the tamarind water and let it boil covered until the raw smell goes off. Now, add in turmeric powder along with required amount of salt.
Finally, when all the raw smell have gone of turmeric, turn off heat and close it until serving.
Tip: note that this sambar is supposed to be watery as against the usual thick varieties. The runny texture and the thick okra blend well with rice. The more thicker it becomes, the proper taste of okra is lost. Also, add no other seasoning like sambar powder or cilantro/coriander leaves. They take the authentic taste away from this recipe.
