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5 from 7 votes

Vendakkai Puli Kulambu Recipe

Vendakkai puli kulambu is a classic kuzhambu recipe from Tamil nadu. Okra sauteed in oil is simmered in rich tamrind gravy with shallots. Tastes best with fresh steamed rice.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian, south indian
Keyword: how to make vendakkai puli kuzhambu, Vendakkai puli kuzhambu
Servings: 4
Calories: 301kcal


  • 20 okra OR ladies finger OR vendakka fresh and tender
  • 10 pearl onion OR shallots
  • 1/4 cup thick tamarind extract From bg lemon sized tamarind ball
  • 1 tablespoon sambar powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon jaggery
  • 4 tablespoons sesame oil
  • Salt to taste

To temper vendakkai puli kulambu

  • 2 teaspoons sesame oil
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon methi seeds
  • 10 curry leaves
  • 2 dried chilies


  • Wash the okra and pat dry.Cut into 1″ pieces.Peel the onions.Soak the tamarind in hot water for 30 minutes and extract thick pulp.
  • Add 2 teaspoons sesame oil to a kadai and heat it. Once the oil is hot add mustard seeds,once they crackle,add methi seeds,curry leaves and red chillies.
  • After tempering,add the onions and saute well. Add the cut okra and saute for 2 minutes. Next add sambar powder,turmeric powder and saute till the raw smell goes off.
  • Add the tamarind pulp and bring to a full boil. Also add 2 cups water,salt and boil for 10-12 minutes
  • Once the stew has thickened to half way,add jaggery and boil for 10 more minutes till the stew is thick enough.
  • Finally add 1 teaspoon sesame oil and remove from flame.Serve hot with rice.


1.If you do not want to use onions,add 1/4 teaspoon asafoetida while tempering.
2.To get deep color in kuzhambu use old tamarind(black tamarind).
3.Do not avoid jaggery or do not replace it with sugar.


Calories: 301kcal