Mar 26, 2012

Vendaikaai puli/kara kulambu

  • Oil
  • Onion - 1 large
  • chilli pdr - 1 tsp
  • turmeric pdr - 1/4 tsp
  • Fenugreek seeds - 1/4 tsp
  • garlic pods - 6 or 7 nos
  • curry leaves
  • Okra 
  • Tomato - 1 large
  • Coriander pdr - 1 tbsp
  • salt
  • Tamarind (soaked in water)
  • Coconut - 1 inch
  • Fennel seeds - 1 tbsp


In oil, add half on a large onion, roughly cut and saute it well. Then simmer the flame and add a tsp of chilli pdr, turmeric pdr. Switch off the flame and move this to a plate. Once it cools, grind it to almost fine paste.

In the pan, add oil. Once hot, add fenugreek seed, curry leaves. Make sure you do not burn the seeds, cos they would give a bitter taste if burnt. Add finely chopped onions + garlic pods. Saute it to change color and then the Okra. When the okra is 3/4th cooked (the stickyness should have gone), add tomato slices. After the tomato mashes well and the okra is well cooked, add some turmeric pdr, salt, chilli pdr (1/2 tsp), coriander pdr (1 tbsp), already ground paste and let it cook till the spice smell leaves the curry.

After the oil separates from the kulambu, add the tamarind paste and cook closed for atleast 5 mins. Now, add the coconut and fennel ground paste (fine paste) to the curry and simmer the flame. Let it cook for 5 more mins and then switch off the flame.

Yummy okra puli/kara kulambu is ready to serve.


  1. The kuzhambu with rice and pappads, nice combo..

  2. Friend, 1 small suggestion, pls reduce the "Marquee" scroll delay which is running below the Header image ("New" section). Its too busily running :P

  3. Thanks friends for your comments ..

    @ Sangeetha : Thanks for the suggestion , have tried to reduce the speed let us know if this ok or not ...


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