Vendaikai Puli Kuzhambu | Okra in Tangy-Spicy Gravy

okra gravy

This gravy or kuzhambu is so simple and easy to make with just around 10 mins and it tastes great with hot steamed rice and some fried papad.When you are not in a mood to cook long elaborate dishes go for this simple comfort one.Here I have used lady's finger but you can also use brinjal instead of it.I have not used coconut in it but if you want to make for more people you may add some coconut paste to get more quantity of the gravy.

Preparation time 5mins
Cooking time: 10mins
Serves 2-3


  • Okra/lady's finger-7-8.
  • Oil-1 tbsp
  • Mustard-1 tsp
  • Onion-1, finely chopped
  • Garlic cloves- 5-6
  • Curry leaves-few
  • Tamarind- a small berry size
  • Red chilly powder-1& 1\2 tsp
  • Coriander powder- 1 &1\2 tsp
  • Turmeric powder- 1\2 tsp
  • Water
  • Salt to taste
  • Jaggery-1\2 tsp ( I did not use it)


1.Soak tamarind in water and extract juice.Clean the vegetable and cut it into 2-inch length pieces.

2.Heat oil in a pan.Add mustard, when it splutter add chopped onion garlic, okra, and curry leaves.Saute for few minutes.

puli kuzhambu

4.When the gravy starts thickening add jaggery(if using), mix it and switch off.

Serve with hot steamed rice with a dollop of ghee.


1.Instead of red chilli powder and coriander powder we can use the readily avaliable kuzhambu chilly powder.

2.Brinjal can be used in the place of okra or bothe can also be used.

3.Jaggery is purely optional.

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