Hot Spicy And Delicacy South Indian Dish For Thatta Payaru Kulambu

By Parameswari, Posted on 19/07/2020 - 2 Comments
Hot Spicy And Delicacy South Indian Dish For Thatta Payaru Kulambu

PREPARATION TIME

10m

COOKING TIME

15m

RATINGS

2.2 Average Ratings

COMMENTS

2 User Comments

Thatta payir kathirikai kuzhambu is one of the south Indian style spice and sour curry. It is very popular dish in Tamil Nadu. Cowpea is reach in protein and nutrients. Make taste and nutritious gravy with cowpea and brinjal .

Ingredients of Thatta payaru kulambu

1.00 cup Thatta payir cowpea
0.25 kg Brinjal
1.00 cup Small Onion
0.50 cup Tomato
2.00 tbsp Sambar powder
10.00 gram Tamarind
0.50 cup Coconut
1.00 tbsp Garlic
2.00 tbsp Oil
1.00 tbsp Salt

Thatta payaru kulambu

In a bowl of water, add a tsp of salt. Wait for dissolve. Keep it aside. This salted water prevent the discoloration of the brinjal.

STEP : 1

In a bowl of water, add a tsp of salt. Wait for dissolve. Keep it aside. This salted water prevent the discoloration of the brinjal.

Wash the small brinjal, cut the edge of the stem and make deep slits, don’t cut into half. Just divide into four halves. Leaving the bottom intact. Add it to the salted water.

STEP : 2

Wash the small brinjal, cut the edge of the stem and make deep slits, don’t cut into half. Just divide into four halves. Leaving the bottom intact. Add it to the salted water.

In a kadai add a cup of whole small onion, saute with addition of oil till it turn into golden colour.

STEP : 3

In a kadai add a cup of whole small onion, saute with addition of oil till it turn into golden colour.

Saute the onion well, When the onion turn to golden colour, add chopped tomato to the fried onions.

STEP : 4

Saute the onion well, When the onion turn to golden colour, add chopped tomato to the fried onions.

Add 4 – 5 numbers of garlic cloves to the fried onion and tomato. No need to over fry the tomato. Just fry the tomato till the skin peel off.

STEP : 5

Add 4 – 5 numbers of garlic cloves to the fried onion and tomato. No need to over fry the tomato. Just fry the tomato till the skin peel off.

Take the coconut and chop into thin slices or grate it , add cup of coconut to this mixture.

STEP : 6

Take the coconut and chop into thin slices or grate it , add cup of coconut to this mixture.

Add 1 œ tsp of sambar powder (kulambu melagai podi) to the onion, tomato mixture. Switch off flame.

STEP : 7

Add 1 œ tsp of sambar powder (kulambu melagai podi) to the onion, tomato mixture. Switch off flame.

Saute and mix it well. Then cool down the mixture then add lemon size tamarind to that. Or add as tamarind juice in making of curry.

STEP : 8

Saute and mix it well. Then cool down the mixture then add lemon size tamarind to that. Or add as tamarind juice in making of curry.

Grind the whole mixture well with addition of some water. Make it into fine paste and keep it aside.

STEP : 9

Grind the whole mixture well with addition of some water. Make it into fine paste and keep it aside.

Mean while boil the Thatta payir with addition of water. You can pressure cook or boil in a pot.

STEP : 10

Mean while boil the Thatta payir with addition of water. You can pressure cook or boil in a pot.

After two to three whistles switch of the flame, check the grain it get cooked soft.

STEP : 11

After two to three whistles switch of the flame, check the grain it get cooked soft.

Drain the water from the cooked Thatta payir, use this soup for further curry preparation.

STEP : 12

Drain the water from the cooked Thatta payir, use this soup for further curry preparation.

Heat the panl then add oil, when add get heated add urad dal and mustard seeds.

STEP : 13

Heat the panl then add oil, when add get heated add urad dal and mustard seeds.

When the mustard seeds stops its popping sound, then add fenugreek seeds. It give nice aroma to the curry.

STEP : 14

When the mustard seeds stops its popping sound, then add fenugreek seeds. It give nice aroma to the curry.

Add remaining small cubed onion pieces. Saute it well in oil. Simmer the flame. Fry for 3-5 minutes.

STEP : 15

Add remaining small cubed onion pieces. Saute it well in oil. Simmer the flame. Fry for 3-5 minutes.

Saute the sliced onion well, it turn crunch and golden colour. Now add chopped brinjal. Saute it well.

STEP : 16

Saute the sliced onion well, it turn crunch and golden colour. Now add chopped brinjal. Saute it well.

Add already prepared onion tomato masala paste to this. Mix for a minute to mix the masala.

STEP : 17

Add already prepared onion tomato masala paste to this. Mix for a minute to mix the masala.

Add already extracted soup (Gram cooked water). If needed Adjust the gravy consistency with addition of water.

STEP : 18

Add already extracted soup (Gram cooked water). If needed Adjust the gravy consistency with addition of water.

Add required salt to the curry. Approximately add 1 tsp of salt. Stir it well .

STEP : 19

Add required salt to the curry. Approximately add 1 tsp of salt. Stir it well .

Close the vessel with lid , simmer the flame. Cook it for 10-15 minutes. Stir in between.

STEP : 20

Close the vessel with lid , simmer the flame. Cook it for 10-15 minutes. Stir in between.

When the raw smell of masala gone out, Adjust the salt content.Check the brinjal is cooked soft means switch of the flame. Serve hot. Thattapairu kulambu is ready to taste.

STEP : 21

When the raw smell of masala gone out, Adjust the salt content.Check the brinjal is cooked soft means switch of the flame. Serve hot. Thattapairu kulambu is ready to taste.

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Comments (2)
Sruthi Sruthi
Delicious kolambu.. everyone can try this recipe it's an such a lovely dish..when you prepare this food at your home I am damn sure everyone will eat more because it's very tasty..you have added Brinjal and onion which will add more flavour to the kolambu and thanks for sharing this wonderful recipe with us
Piyush Chirde Piyush Chirde
This Kulambu dish looks very delicious and yummy, it is made from brinjals and small Onions, you will love its taste, I know about its taste, thank you for sharing this spicy and tasty recipe, enjoy this dish with your family.