Vendakkai Kuzhambu (Okra Gravy)


  • Okra (ladies finger) - 100gm
  • Preferably Sambar onion - 10 nos ( else normal onion medium size 1 no.)
  • Grated Coconut (1/4 th of coconut)
  • Garlic 5 individual pieces
  • Red chillies - 3 nos
  • Fenugreek 1/4 spoon
  • Channa daal - 2 spoon
  • Salt
  • Oil 
  • Curry leaves
  • Tamarind - 10gm
  • Turmeric powder


Prepare Tamarind paste
  • Place the Tamarind into small portion of water in the cup and keep them aside  
  • After 10 mins mix them well in hand and filter it to become a paste
Prepare gravy core paste
  • With little oil (1/2 spoon) fry the below items in the kadai with sim flame only
  • Channa daal, fenugreek, curry leaves, 2 or 3 red chillies, 5 pieces of  garlic
  • Fry them till little brownish and keep them aside
  • With the mixer add grated coconut and little water, grind them for some time till it becomes paste
  • Keep this paste aside
Gravy preparation

 In the same kadai, with one spoon of oil, fry the below items. 
  • Onion (10 pieces - this can be cut into halves 
  • Okra (cut into 2 cm size) 
  • You can also add few curry leaves. 
  • Fry them till the Okra gums are disappeared (onion will turn into brownish color)
  • Now pour the prepared "gravy core" paste into it along with the require amount of water (to become gravy semi-liquid state). Note it should not be too much liquid also (you can add water later if required so don't worry about the water part)
  • Allow the gray to boil for few minutes
  • Also, keep the hot water prepared aside so that in case required for the gravy you can add it
  • Now add little turmeric powder to the gravy
  • Pour the prepared "Tamarind" paste to the gravy
  • Add, required amount of salt for your taste 
  • If not spicy, you can add pure chilli powder as well
  • Allow it to get boiled for some time - till it becomes brownish
  • Now your tasty Okra Gravy (Kuzhambu) is ready to serve


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