Karamani Kara Kulambu(Lobia spicy curry)

The very first chettinad style food I tried. My husband gave me this recipe and I used lobia/thattapayaru in a lunch menu instead of a sundal. It came out so well that I started drooling when cooking was done. It goes well with steaming hot rice and chappathi.


  • Karamani/Thattapayaru/Lobia-1 cup
  • Shallot-8 to 10
  • Tomato-1 large sized
  • Garlic-6
  • Tamarind extract-1/2 cup
  • Red chilly powder-1 tsp
  • Coriander powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Sambhar Powder-1 tsp
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/2 tbsp
  • Cumin seeds-1/2 tbsp
  • Fenugreek seeds-1/2 tsp
  • Black pepper-3

To make it into a fine paste:

  • Grated coconut-3 tbsp
  • Fennel seeds-1/2 tbsp


  1. Wash and soak lobia overnight.
  2. Pressure cook lobia and set it aside.
  3. Heat oil in a kadai and all elements to temper.
  4. When tempering is done,saute shallots,tomato and garlic.
  5. When tomatoes turn soft ,add turmeric powder,hing ,sambhar powder,red chilly powder and coriander powder.
  6. Give a quick stir and let it boil.
  7. When bubbles appear as it boils,add tamarind extract and cooked lobia.
  8. Mix it well after adding salt and let it boil.
  9. After 10 minutes,grind coconut and fennel seeds and add to it.
  10. Switch it off when it starts to boil.
  11. Serve it hot with rice.


Karamani/Lobia/Thattapayaru has to get cooked well.

The more the kulambu boils after adding tamarind extract the more the flavour is.


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