Soak tamarind in 1 cup of warm water for 15 minutes. Mash nicely and drain the water in a separate bowl by removing the pulp.
Clean and dry the okar with a cloth. Chop them into 1/2 a inch sized pieces.
Heat a pan with cooking oil and temper with mustard seeds and fenugreek seeds.
When mustard seeds crackle, add the curry leaves, red chilli, chana dal and sauté for a minute.
Add okra, asafoetida, turmeric powder and sambar powder and fry on medium flame for few minutes.
Add the tamarind water and mix well. Lower the flame and let it simmer.
Add rice flour and mix well.
Add jaggery and salt and let it simmer it it thickens.
Remove from the flame and serve it warm with rice.