Description:
Thick tamarind based soupy gravy with fresh cuts of Okra. Just another traditional Kara Kuzhambu recipe with Vendakkai flavoured with coconut fennel paste.
Okra Kara Kuzhambu / Vendaikai Kaara Kuzhambu / Puli Kuzhambu / Tamarind Gravy / Kuzhambhu / Kulambu/ Ladys Finder Kuzhambu / Poricha Kara Kuzhambu
| Ingredients -1 | |
|---|---|
| 2 nos | Onions |
| 1 no | Tomato |
| 3 cloves | Garlic |
| 5 nos | Okra |
| 1 no | Green chili |
| 8 nos | Curry leaves |
| 1/2 tsp | Mustard |
| 1/2 tsp | Cumin seeds |
| 1/4 tsp | Asafoetida |
| 1 pinch | Sugar/Jaggery |
| 1/ 4 tsp | Turmeric powder |
| 1 tsp | Red Chili powder |
| 2 tbsp | Coriander powder |
| 1 tsp | Sambar podi / Kuzhambu podi (optional) |
| 2 tbsp | Oil |
| 1 1/2 tsp | Salt (or to taste) |
| 1 cup | Water |
| 1 marble size | Tamrind (soak in little water) |
| Ingredients – 2 | |
|---|---|
| 1/2 cup | Fresh Grated Coconut |
| 3/4 tsp | Fennel seeds |
| 1/4 cup | Water |
Instructions:
Wash the Okra, trim the head and tail. Chop them into big chunks and keep aside. Soak the tamarind in water and squeeze out the juice and keep aside. Finely chop the Onions, crush the garlic and slit open the green chili. Make a thick paste by grinding all the ingredients in Table – 2 (Coconut+Fennel +water).
Heat oil in a suace pan, mustard, cumin seeds and some curry leaves. Sprinkle the asafoetida and add the chopped onion, okra, green chili and garlic. Fry them for few minutes and then add chopped tomatoes.
Keep sauteing for 3 to 4 minutes and then add turmeric powder, red chili powder, coriander powder, sambar podi, salt and sugar.
You got keep frying the onion mixture until the oil separates. This may take about 6-7 minutes over medium flame. Now add the reserved tamarind juice.
Add about a cup of water, cover with a lid and cook for 10 minutes over medium heat.
Meanwhile you can grind the fresh coconut and fennel seeds with little water to a thin paste consistency.
By then the gravy might have cooked well with the oil separating on the top. Add the coconut paste and give it a quick stir.
Simmer for 5 minutes over low flame or until the gravy thickens. Switch off and serve with rice and pappadams.
Notes:
3- 4 Adult servings.
24 Comments
Hi Mullai,
Super Kara Kulambu…… Wow …. Thanks for a great recipe
Regards,
Shuba
Thanks dear!
[…] coconut and would use 3/4th of it to make a curry and rest she makes stirfry. I trust Mullai’s Spiceindiaonline as my go to blog for trying all these kinds of curries. Her recipe is almost perfect recipe; only […]
Tried this yesterday and it came out really well. Thanks for the post.. you rock!!!
Looks yummy.. Mullai mam you rock as always..
It came out really well. Thanks for the detailed pictures.
It was really owsum I tried ur receipe today thanx for posting in detail, all my friends loved it.
This came out very well Loved it..Clear instructions helped in cooking it corectly
HI mullai
I have tried some of your receipes which came out very well and I also like this kulambhu receipe , am goin to try it today
WE absolutely loved this recipe. Came out very well.
Hi,
The recipe looked very yummy, so had tried this tonight. It tasted so good just like the hotel’s kara kulambu. We all liked it so much. Thank you so much for such a wonderful recipe.
Hello Mullai,
I am going to try this for my husband tomorrow because i just started cooking and i am a zero in cooking. Please tell me what are the recipes that is preferable for working women to cook quickly in the morning.
Can we subsitute something else instead of the coconut like milk? If so, how much?
Looks so good!
AT, regular milk won’t work for this. You can either pick coconut milk or just leave it plain which will still taste good. Coconut powder will work, if you can find that. Thanks.
Tried this with drumstick,came out well…Punch is there when prepared as same as yrs..
Thanks Viji, appuram its been a while since you blogged, any updates??
Yeah Mullai….again i’ve to start….thinking thinking..some how eppadiyo busya poiduthu….
hi mullai,
Today i tried ur Vendakkai Kara Kuzhambu it came out really good and taste awesome.
Thank u so much
Hi mullai,
tried this kuzhambu and it came out excellent 🙂 . Hats off to u .T
pakaradhuku rombha tempting a iruku! Love to try it. your proportions are damn perfect and awesome!
hai mullai…d 6 kolambu luks very inviting…but i hav a Q…is it really 2tbsp coriander powder or is it a typing error?…coz 2 tbsp is like 6 tsp dhania, in which case, wudnt it b way too much?…
Hi Hiru, it is 2 tbsp, bcos 1 tsp plain red chili will be too spicy and to bring down the heat as well as to give thickness we adding so much. If you prefer spicy then cut down 1 tbsp but then the consistency will be too thin. Thanks.
Your recipes are always kalakkals !!! Final prod looks YUM ! All your recipes are spl and extra-ordinary…Keep it up.
Thanks cap, neenga thaan kara saramana gravy ketingley, athan!!