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 🙂

Ingredients:

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 🙂

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