Vendaikai Puzhi Kuzhambu

Vendaikai puzhi kuzhambu is a traditional South Indian dish made with okra (vendaikai) in a tangy tamarind-based gravy. By following the steps below, your delicious and flavorful okra kuzhambu is ready to be served and savored with rice or any Indian bread. Enjoy!

Vendaikai Puzhi Kuzhambu

Recipe by S Kamala
0.0 from 0 votes
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn how to make a flavorful and tangy gravy (kuzhambu) using okra (vendaikai) and tamarind (puzhi) to enjoy with steamed rice. Perfect for a delicious meal!


  • Okra (Vendaikai) – 8 to 10 Nos

  • Sambar Onion – 10 to 15 Nos

  • Garlic flakes – 6 to 7 Nos

  • Tomato fully riped (Slightly bigger size) – 1

  • Tamarind – a small lemon size

  • Sambar Powder – 2 teaspoon heaped

  • Turmeric Powder – 1/4 teaspoon

  • To grind:
  • Coconut gratings – 2 tablespoons

  • Cumin (Jeeragam) – 1 teaspoon

  • For seasoning:
  • Oil -2 to 3 tablespoons

  • Mustard – 1/2 teaspoon

  • Bengal gram dhal – 2 teaspoons

  • Fenugreek seeds – 1/4 teaspoon

  • Asafoetida powder – 1/4 teaspoon

  • Red Chillies – 2

  • Curry leaves – few

  • Salt – 1 teaspoon or as per taste


  • Wash and wipe the okra before cutting them into 2-inch long pieces.
  • Soak the tamarind in a cup of water and extract the juice.
  • Grind coconut and cumin into a fine paste.
  • In a kadai, heat one tablespoon of oil and add the okra pieces. Fry them until the stickiness disappears and light brown spots appear. Remove the fried okra and set them aside.
  • In the same kadai, add the remaining oil. When it is hot, add mustard seeds. Once they start popping, add bengal gram dhal, fenugreek seeds, asafoetida, and red chillies. Fry them until they become light brown.
  • Next, add curry leaves and onion, and fry until the onion becomes transparent.
  • Add garlic and fry for a while.
  • Introduce the tomato pieces along with a pinch of salt and fry until they are well mashed.
  • Now, incorporate sambar powder and turmeric powder along with the required amount of salt. Mix everything well.
  • Pour in the tamarind water and stir thoroughly. Add a little more water if needed to achieve a kuzhambu (gravy) consistency.
  • Include the fried okra pieces and stir once again. Close the kadai with a lid and let it come to a boil.
  • Finally, add the coconut paste and mix it well. Allow the mixture to boil again and then remove it from heat.
  • Your delicious and flavorful okra kuzhambu is now ready to be served and savored with rice or any Indian bread. Enjoy!

Recipe Video



  1. This kulambu is ‘THE’ exact method,my greetings to you.

  2. very nice dish. tasty to eat.

  3. I tried this dish out today and it came out really well. I dislike vendakkai, but it actually tasted good in this dish 😀

    I’ve been following your site for quite some time and I find it very helpful…browsing here is like asking my mother for cooking tips 🙂 Thank you for all these wonderful recipes and keep posting.

  4. Hi aunty,

    Tomorrow i am going to try ur Ladies Finger Puzhi Kuzhambu aunty.

  5. Hi aunty,

    I prepared and taste is Superb aunty…….

Leave a Comment

Your email address will not be published. Required fields are marked *