Curries•Recipes

Vendaikai Milagu (Okra Black Pepper) Kolambu

January 21, 2020 by Senthil Sadasivam Recipe rating:
Not yet rated
Jump to Recipe Print Recipe

It just happened in our home that all of us are suffering from allergies and congestion and I thought of making this spicy black pepper flavored vendaikai (okra) kara kozhambu yesterday. It sure did help clear up some of the sinus congestion.

I learned this awesome recipe from my wife. The heat in this dish is predominantly from black pepper, but some chili powder is also added in the curry to give some balance. This black pepper flavored kara kozhambu can be made with variety of vegetables – drumstick, eggplant, yellow pumpkin, radish, okra, potato or combinations, or even with boiled or cracked eggs.

This curry goes well with rice accompanied by papad, omlette or a vegetable side dish of your choice. Also goes very well with idli or dosa.

Vendaikai Milagu Kolambu
Print

Vendaikai Milagu (Okra Black Pepper) Kolambu

A spicy and tangy curry made with sauteed okra, spices, tamarind and topped with crushed black pepper.

Course Side Dish
Cuisine Indian
Keyword Black Pepper, Kolambu, Ladies Finger, Milagu, Okra
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 1 lb Okra cut into 1 inch pieces

For seasoning

  • 1 tbsp Methi seeds
  • 2 sprigs Curry leaves
  • 1/2 cup Shallots/ Onion chopped
  • 1/2 cup Pearl Onion whole
  • 1/4 cup Garlic cloves whole
  • 1 cup Tomatoes chopped
  • 4 tbsp Sesame oil

Other ingredients

  • 1/2 tbsp Chili powder
  • 1.5 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tbsp Black pepper crushed or powdered
  • Tamarind juice to taste
  • 1/4 cup Coconut paste optional
  • 1/2 tbsp Jaggery powder optional
  • Salt to taste

Instructions

  1. Heat 2 tbsp sesame oil in a pan.  Season with methi seeds, curry leaves, followed by chopped/ whole pearl onions and garlic cloves.  Saute for 5 minutes until onion is browned.  You can add some salt to accelerate the sauteing process,  Add tomatoes and fry for another 5 mins until it is fully mashed.

  2. Add the spice powders (except black pepper powder) and fry for 2 minutes.

  3. Add tamarind juice, enough water, mix well and adjust salt level if needed.  Cover and cook for about 10 mins.

  4. On a separate pan, heat 1 tbsp sesame oil, and roast the cut okra until the sliminess goes away and okra shrinks a little bit.

  5. Add sauteed okra to the curry. Add coconut paste & jaggery (optional ingredients) and continue cooking until the vegetable is fully cooked and desired kulambu consistency is obtained.

  6. When the curry is fully cooked, add the crushed black pepper powder, 1 tbsp sesame oil mix well and cook for another 2 mins.

Recipe Notes

  • There are so many variations to this puli kulambu or kara kulambu.   I will share those details (and Vathal kulambu recipe) in separate blogs.
  • Pulusu recipe is very identical.  For making pulusu, mustard/ jeera/ methi seeds are used in tadka.  Some green chilies are added.  Jaggery is a must.  Generally garnished with coriander leaves.
Share: