Anu's Kitchen Kuzhambu varieties & Avial

Vendakai Kara Kuzhambu | Okra (Bhindi) Gravy

Kara kuzhambu is a famous dish in Tamil nadu. I have tasted this at many restaurants and at my friends’ place. I saw the recipe for vendakai kara kuzhambu in Aval Vikatan. I adopted the dish and made slight changes to it. The actual dish needs vendakai vattal. Since I didn’t have that, I used fresh okra itself 🙂

Vendakai Kara Kuzhambu
Vendakai Kara Kuzhambu


Okra (Bhindi / Vendakai): 1/2 cup (Chopped)
Onion: 1 (Chopped)
Grated Coconut: 1 cup
Vendhayam (Fenugreek seeds): 1/2 tsp
Red chilies: 3
Sambar podi / Gojju podi: 1.5 tsp
Curry leaves: few
Mustard seeds: 1/4 tsp
Gingelly oil: 3 tsps
Tamarind: Lemon size
Salt: to taste

Preparation Method:

  • Heat 1 tsp of oil and fry vendhayam and red chilies.
  • Remove it from stove top.
  • Add grated coconut and water and grind it.
  • Heat remaining oil and do seasoning with mustard seeds and curry leaves.
  • Add okra and onion and fry the same.
  • Add sambar / gojju podi and keep stirring.
  • Extract the tamarind juice and add it to the fried okra-onion mixture.
  • Allow it to boil.
  • Now add the coconut mixture and allow it to cook
  • Once the gravy thickens, remove it from the stove top.

I added gojju podi instead of sambar podi. Taste was awesome 🙂

Share & Enjoy! -

13 replies on “Vendakai Kara Kuzhambu | Okra (Bhindi) Gravy”

Wow! Nice recipe. Took a long break and coming back and I see that our very own chef Anu has come up with a lot of delectable recipes under her sleeve… err… blog… way to go chef Anu !!

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