“A classic Tamil Nadu delight – spicy Avarakai Kara Kuzhambu with tender lady’s finger, perfect with hot rice!
1. Lady’s Finger (Okra) Kara Kuzhambu
Ingredients: (serves 3–4)
- Lady’s finger / Okra – 250 g, chopped
- Tamarind – lemon-sized ball, soaked in warm water
- Onion – 1 medium, finely chopped
- Tomato – 1 medium, chopped
- Green chilies – 2, slit
- Garlic – 3–4 cloves, chopped (optional)
- Curry leaves – 1 sprig
- Oil – 2 tbsp
- Salt – to taste
- Water – 2–3 cups
Spices & Powder:
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Sambar powder / Kara Kuzhambu powder – 2 tsp
For Tempering:
- Mustard seeds – ½ tsp
- Fenugreek seeds – ¼ tsp
- Dried red chili – 1
- Asafoetida (hing) – a pinch
Method:
- Soak tamarind in warm water for 15–20 mins, extract juice, discard fibers.
- Heat oil in a pan, add mustard seeds, fenugreek seeds, dried chili, and hing.
- Add curry leaves, garlic, and onions. Sauté till onions are soft.
- Add tomatoes, green chilies, turmeric, red chili, coriander powder, and sambar powder. Cook till oil separates.
- Add okra, mix gently, and cook for 3–4 mins.
- Pour tamarind extract, add salt, and water as needed.
- Simmer for 15–20 mins until okra is tender and flavors blend.
- Serve hot with steamed rice.
2. Avarakai (Cluster Beans) Kara Kuzhambu
Ingredients: (serves 3–4)
- Avarakai / Cluster beans – 200 g, chopped
- Tamarind – small lemon-sized ball, soaked
- Onion – 1 medium, chopped
- Tomato – 1 medium, chopped
- Green chilies – 2, slit
- Curry leaves – 1 sprig
- Oil – 2 tbsp
- Salt – to taste
- Water – 2–3 cups
Spices & Powder:
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Sambar powder / Kara Kuzhambu powder – 2 tsp
For Tempering:
- Mustard seeds – ½ tsp
- Fenugreek seeds – ¼ tsp
- Dried red chili – 1
- Asafoetida – a pinch
Method:
- Soak tamarind in warm water, extract juice.
- Heat oil, add mustard seeds, fenugreek seeds, dried chili, and hing.
- Add curry leaves and onions; sauté till soft.
- Add tomatoes, green chilies, turmeric, red chili, coriander, and sambar powder. Cook till oil separates.
- Add chopped cluster beans, mix well, cook for 3–4 mins.
- Pour tamarind extract, add salt, and water. Simmer 20–25 mins until cluster beans are tender.
- Serve hot with rice.
💡 Tips:
- Avoid overcooking okra; it becomes slimy.
- For less sliminess in okra, fry lightly before adding to the kuzhambu.
- Tamarind gives tanginess; adjust as per taste.
- Both kuzhambus taste better the next day as flavors meld.