Authentic Tamil Vendakkai Kara Kuzhambu | Village Style Recipe from Grandmother's Kitchen

A traditional South Indian curry made with tender Lady's finger simmered in a tangy tamarind base, Vendakkai Kaara Kolambu is a flavorful dish that perfectly balances spice, sourness, and aroma. Prepared with small onions, garlic and a blend of authentic spices, this kolambu pairs beautifully with steamed rice, making it a comforting and wholesome meal for any day. The combination of roasted spices, tamarind extract, and sautéed okra gives this dish a unique depth of flavor. When paired with soft idlis or crispy dosas, the spicy and tangy notes of the kuzhambu enhance every bite, creating a comforting and satisfying meal. Vendakkai Kara Kuzhambu is an ideal choice for those who love bold, traditional tastes that pair beautifully with breakfast or lunch dishes.

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Ingredients for making Vendakkai Kaara Kolambu

Lady's Finger / Vendakkai - 5 nos.

Garlic - 10 pods

Tamarind - lemon size

Chilly powder - 1 tbsp

Coriander powder - 2 tbsp

Turmeric Powder - a pinch

Small Onions - A handful

Tomato - 1

Curry Leaves - few

Gingely Oil - 2 tbsp

Mustard - 1/2 tsp.

Thalipu Vengaya Vadagam - 1 tbsp.

Salt - as per taste

To Roast and grind

Urad dal - 1 tsp.

Gram dal - 1 tsp.

Fenugreek seeds - 1 tsp.

Pepper - 1 tsp.

Cumin - 1 tsp.

Method for making Vendakkai Kaara Kolambu

1. Soak tamarind in water for 15 to 20 minutes and extract the juice.

2. Add the chilly and coriander powders, turmeric powder and salt and mix well and keep it aside.

3. Heat little oil and fry the ingredients given under "To Roast and grind" one by one, allow this to cool and grind in a mixie.

4. In a kadai add the gingely oil splutter the mustard seeds, add the Thalipu Vengaya Vadagam and saute well.

5. Add the chopped onions, garlic and curry leaves and saute well, next add the chopped lady's finger  tomatoes saute well and then pour the tamarind mixture.

6. When the mixture starts boiling add the ground mixture and allow to boil for 10 to 15 minutes.