Tuesday, July 26, 2011

Thatta Payaru Kulambu

1 cup Thatta payaru
2 Small Brinjals (quartered)
1 drumstick (Cut into 1 inch length)
1 potato (peeled and quartered)
5 cloves of Garlic (peeled and halved)
10 sambar onions (shallots) peeled and halved
3 Green chillies (slit)
4 strands of curry leaves
1 Tomato (quartered)
1 small lime size tamarind ball
1/4 tsp Fenugreek seed
1/4 tsp Mustard seed
1/4 tsp Cumin seed
2 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)
3 tbsp Gingerly oil
Salt to taste

For Grinding the Masala:
1 Onion (sliced)
3 cloves of Garlic (peeled)
1/2 Tomato (quartered)
1/8 tsp Fenugreek seeds
1/4 tsp Cumin seeds
1 tbsp Coriander powder
1 strand of curry leaves
3 tbsp freshly grated coconut
1/2 tbsp oil

  • Soak the thatta payaru in clean tap water overnight. Morning, just cook the beans till it is tender. Drain and keep aside. Beans must not be mushy.
  • Heat 1/2 tsp oil in a pan and saute all the ingredients given under the masala in a low flame and cool it completely before grinding it into a fine paste.
  • Soak the tamarind in a cup of water and strain the water.
  • Heat the gingerly oil in a wok and splutter the fenugreek, mustard and cumin seeds. Then add onion, garlic, curry leaves and chillies. Stir fry for 2 mins.
  • Then add the potato, drumstick and salt. Stir fry and cover the wok.
  • When the potatoes are 3/4 done, add the grinded masala together with the special masala powder. Fry till the oil separates from the masala.
  • Now add the thatta payaru, tomato and brinjal. Fry for few minutes. Add the strained tamarind water and cover the wok.
  • Thatta payaru kulambu is ready when the vegetables are cooked and the oil comes to the surface.
  • Serve it hot with rice and Kothavarangai Poriyal.


  1. please let me know how many tsp each of special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

    1. Hi Rajee,
      Sorry, I didn't mention specific ratio for the special masala as i usually get a stock of this from my mother in law and never made it on my own. For this kulambu, you can mix 11/2 tbsp of red chilli powder with 1 tsp of roasted cumin powder and 1/2 tsp of turmeric powder.