Vendakkai kara kuzhambu

Written by: 7aumsuvai

Vendakkai kara kuzhambu is one of our very frequent gravies, easy to prepare and delicious. Just another traditional Kara Kuzhambu recipe with Vendakkai flavored with coconut fennel paste. Vendakkai is a popular healthy food due to its high fiber, vitamin C, and folate content. Vendakkai/Okra is also known for being high in antioxidants and is also often eaten as part of a weight loss diet since it is both fat-free and cholesterol-free.

Vendakkai kara kuzhambu


      • 10 nos – Ladies finger / vendakkai (chopped)
      • 7 nos – Sambar onion (chopped finely)
      • 1 no – Tomato (chopped finely)
      • 2 clove – Garlic (chopped)
      • 1 no – Green chilly (slit open)
      • 1/4 tsp – Turmeric powder
      • 1 1/2 tsp -  Red chilli powder
      • 2 tsp – Coriander powder
      • 1 no – Tamarind (blueberry size)
      • Salt as needed
      • Water as needed

For grinding:

      • 2 tbsp – Coconut grated
      • 1 tsp – Fennel seeds (sombu)


      • 1 1/2 tbsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram
      • 4 or 5 nos – Curry leaves

Vendakkai kara kuzhambu process

Vendakkai kara kuzhambu

Preparation method:

  1. Heat a tsp oil in a pan, add chopped ladies finger and fry for few minutes, set aside.
  2. Grind items given for grinding to a smooth paste. Set aside. Soak tamarind in warm water for few mins and set aside.
  3. Heat oil in a pan, season with items given for seasoning. Add onion, garlic and green chilly along with required salt and saute until golden brown.
  4. Add tomatoes saute till it is massy. Then add all powder masala and saute until raw smell goes. Now add sauteed ladies finger and mix well.
  5. Add tamarind juice and water (desired consistency) allow them to cook for 5 to 7 mins. Finally add ground paste and mix everything well. Allow the gravy to cook for another 5 minutes. Serve hot with white rice and appalam/papad.

Vendakkai kara kuzhambu


  • You can always substitute vendakkai with brinjal or drumstick.


Thanks for leaving your comments.