Vendakkai Puli Kuzhambu

Archana's Kitchen
Vendakkai Puli Kuzhambu
13413 ratings.

The Kerala Bhindi Curry also known as the Vendakkai Puli Kuzhambu is a tangy and spicy curry made from okras also known as lady's fingers. The curry is cooked in a tamarind and tomato curry base and flavored with baby onions, fenugreek seeds, coriander powder and curry leaves. 

Serve the Vendakkai Puli Kuzhambu  along with steamed rice for a delicious Sunday lunch meal. 

If you are looking for more Tamil Nadu Recipe here are some:

  1. Capsicum Usili Recipe (Tamil Nadu Style Capsicum cooked with lentils spice mix)
  2. Tamil Nadu Style Milagu Thattai Recipe (Peppered Dal-Rice Fritters)
  3. Tamil Nadu Style Raw Mango Thokku Recipe

Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M


4 Servings


  • 1 cup Tamarind Water
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 2 sprig Curry leaves
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 2 Dry Red Chillies
  • 10 Shallots , quartered
  • 4 cloves Garlic , roughly chopped
  • 200 grams Bhindi (Lady Finger/Okra)
  • 3 Homemade tomato puree
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 2 teaspoons Coriander Powder (Dhania)
  • Salt , to taste¬†
  • Oil , as required

How to make Vendakkai Puli Kuzhambu

  1. To begin making the Vendakkai Puli Kuzhambu (Kerala Style Bhindi Curry) first get all the ingredients ready and keep aside. Make the tamarind water according to instructions and keep aside.

  2. To begin, heat oil in a saucepan on medium heat. Add the mustard seeds and allow them to crackle. Add the fenugreek seeds, red chillies and curry leaves and roast them for a few seconds. Add the onions and garlic and saute them until the onions have turned translucent.

  3. Finally add the chopped vendakkai (okra) and stir fry until it becomes slightly soft and cooked.

  4. Once the vendakkai is cooked a little, add the tomato puree, turmeric powder, red chili powder, coriander powder and the tamarind water. Add a little more water is required to adjust the consistency of the Kuzhambu.

  5. Add salt to taste and give the mixture a stir. Bring the Vendakkai Puli Kuzhambu to a brisk boil.

  6. Once it comes to a boil, turn the heat to low, cover the pan with the lid slightly ajar and simmer for about 10 minutes until the curry thickens and the vendakkai is cooked through.

  7. Once done, turn off the heat and serve the Vendakkai Puli Kuzhambu along with a hot bowl of steamed rice and ghee for a delicious Sunday lunch meal.