A very authentic kongunadu curry. We make a different combination with bottle gourd instead of brinjal. We grow these at our backyards and pick instantly for cooking them. This curry is made very often at our homes which is commonly accompanied for white rice.
| Ingredients : | |
|---|---|
| Red Chori Beans / Cow Beans / Thatta Payir | 1 cup |
| Bottle Gourd / Sorakkai | 1 ( small ) |
| Oil | 1 tsp |
| Onion | 1 no |
| Red Chili | 3 nos |
| Curry Leaves | 1 strand |
| Tomato | 2 no |
| Tamarind | 1/4 lemon size |
| Water | 1/4 cup |
| To grind : | |
| Onion | 1/4 no |
| Coriander Seeds | 1 tsp |
| Cumin | 1/4 tsp |
| Red Chili | 2 nos |
| Garlic | 2 nos |
| Coconut | 4 tbsp |
| Home made chicken Masala or any Chicken Masala | 1/2 tsp |
-
Step 1
Peel the skin and Chop the bottle gourd into small pieces. Pressure cook the Red Chori Beans with 3 cups of water for 3 whistles and simmer for 5 min, coz it take little longer than normal beans. When the pressure is released, add the chopped bottle gourd and cook for 10 min. Chop onion and tomato. Soak tamarind in 1/2 cup hot water and separate the juice. Grind the items in “To grind” section to fine paste.
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Step 2
In a wok heat oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, red chili, and tomato. Cook this well till the tomatoes are cooked well and becomes gravy. Add the ground paste and allow it cook for 5 min.
-
Step 3
Add the pressure cooked beans and bottle gourd, turmeric and salt. If required add 1/2 cup of water. Cook for 2 min and add the tamarind juice, allow it to cook for 10 min till the raw smell of tamarind leaves and it becomes a semi thick gravy.
- Instead of the ground masala, variation can be made by adding only Sambar powder.
(*) A nice combo with white rice and Roti. Recipe from my Mother-in-law.
Hi shashi!!
What would be the best poriyal for this Kulambu?
[…] week I made cauliflower curry with gravy, cow pea & bottle gourd curry, cabbage with […]
Wonderful recipe…came out really well.. thanks……
Yummy:)
i have small doubt.Here “Grind the items in “To grind” section to fine paste.” which items to grind.Please reply to my mail id
Thanks Preethi!!!
So yummy!
Hi,
Sure i’ll try…. i need a suggestion, shall i add lemon juice instead of tamarind juice because i’m not suppose to have tamarind. Pls reply asap.
sure Archana… try it out and let us know how did it turn out.
Hi
your food looks yummy. Is it the same recipe for thattapayir kathirikkai?
Thanks
I have never done this with brinjal anytime. But this method should be good to do with brijal too.
Hi Sashi,
Looks yummy. I make this kolumbu frequently. Its in my list also, yet to be posted.
Thanks all.
Sorakai Thatta Payir Kulambu is a delicious dish i’m discovering!! looks very tasty and flavorful!!!
Looks yummy Sashi, some steaming rice and ghee is all I need to quench my hunger!!! Lovely dish looks great!!!
Delicious!
This dish looks really delicious and great photo too.
Thats a perfect gravy for white rice,gravy seems really very nice & full of flavours..nice recipe sashi,will try this one too…and have a nice weekend,take care
Mmm!!!11!11!!11 Mouth-watering gravy! Unique combo and I’ve never tried! The chicken masala must have made it tasty! All your pictures are beautiful!