Vendakkai kara kuzhambhu or Vendakkai puli kuzhambhu is a popular lunch item in TamilNadu, it is spicy, tangy, tamarind gravy goes well with rice, kootu papads. I have added coconut paste in this recipe, apart from this you can make kara kuzhambu without coconut paste too, please click here for vendakkai kara kuzhambu. As coconut added you cannot keep the kuzhambu for a long time like other puli kuzhambu varieties it is good to finish on the day itself.  

Other Varieties:
Lady’sFinger Stirfry
Vendakkai Sambar
Crispy Okrafry
Vendakkai Kara Kuzhambu
Mor Kuzhambhu
Paruppu Urundai Kuzhambu

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Vendakkai Kara Kuzhambhu

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Ingredients

• 15-20 Okra/ladyfinger
• 10 Shallots
• 1 tsp Sambar powder
• Salt as needed
• 1/4 tsp Turmeric powder
• Lemon sized ball Tamarind
• 2 tsp Oil

To grind

• 1/4 cup Grated coconut
• 1/2 tsp Jeera

To season

• 1 tsp Oil
• 1 tsp Vadagam

Or

• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• Few Curry leaves

Instructions

Preparation

1. Soak tamarind and squeeze pulp and keep it aside.

2. Wash and cut okra into small pieces.

Method

1. Heat oil in a pan, add okra/ladyfinger saute for 3-5 minutes.

2. Add shallots and cook for a minute.

3. Add chili powder/sambar powder, turmeric powder, and salt.

4. Mix everything well and cook for a few minutes.

5. Add tamarind pulp, bring it to boil.

6. Meanwhile in a mixer jar add coconut, jeera and make it as a smooth paste.
7. When oil oozes out from the sides add coconut paste and bring it to boil for one more minute.
8. Meanwhile, in a small pan heat 1 tsp of oil, add Vadagam and allow it to splutter/ season with mustard seeds, urad dal, and curry leaves.
9. Add seasoning/Vadagam with puli kuzhambu and serve hot with rice and papads.

The method with Step by Step Pictures

1. Heat oil in a pan, add okra/ladyfinger saute for 3-5 minutes.

2. Add shallots and cook for a minute.

3. Add chili powder/sambar powder, turmeric powder, and salt.

4. Mix everything well and cook for a few minutes.

5. Add tamarind pulp, bring it to boil.

6. Meanwhile in a mixer jar add coconut, jeera and make it as a smooth paste.

7. When oil oozes out from the sides add coconut paste and bring it to boil for one more minute.

8. Meanwhile, in a small pan heat 1 tsp of oil, add Vadagam and allow it to a pop/ season with mustard seeds, urad dal, and curry leaves.

9. Add seasoning/Vadagam with puli kuzhambu and serve hot with rice and papads.