To prepare the Karnataka style rasam powder, heat the oil in a kadai / wok.
Add all the ingredients for the powder and saute on a medium flame until spices are aromatic, dal is golden brown and chillies have turned crisp and deep red. Once cooled, grind to a fine powder and keep aside.
Meanwhile, to prepare the fresh tamarind extract, cover the tamarind with 1 cup of boiling hot water. We will get back to this later, when the water is cooler and easier to handle.
In the same kadai, heat 3 tbsp of Fortune VIVO Diabetes-Care Oil. Drop in the mustard seeds, which will immediately go into a spluttering frenzy. Lower the flame and stir in the asafoetida and turmeric.
Slide the sliced okra into the oil in the pan. Stir on high flame for 1 minute or so. Reduce flame to lowest setting and allow the okra to cook and brown for at least 10-12 minutes.
Squeeze out all the pulp from the soaking tamarind to get around 1 cup of extract.
Add this extract to the cooked okra in the pan. Stir in 2-3 tsp of the prepared rasam powder. Add coconut, salt and jaggery and allow this to come to a simmer on a high flame. Lower the flame and continue to simmer until the curry base is thick. Remove into a bowl and serve hot with steamed rice and ghee.
To make this recipe more diabetic friendly, have it with cooked millets and roasted papad for a hearty meal.
Best served with steamed rice, akki rotti (rice flour flat bread) or ragi mudde (finger millet dumplings)