Kathirikai – Karamani Kara Kuzhambu / Brinjal n Fresh Kidney Beans Pulusu / Egg Plants – Yard Beans in Tamarind Based Curry

Kathirikai – Karamani Kara Kuzhambu / Brinjal n Fresh Kidney Beans Pulusu / Egg Plants – Yard Beans in Tamarind Based Curry

Kathirikai-Karamani Puli Kuzhambu:


Brinjal/Eggplants 4-6 sliced
Fresh Yard Beans – Seeds 1 cup
Pearl Onions chopped 1 cup
Garlic 5-7 cloves – crushed
Tomato 1 small – chopped
Chili powder
Jaggery/brown sugar 1 spoon
Sesame oil 1 table spoon
Thalippu vadagam
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.


In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Now add salt, turmeric, chili and jaggery. Followed by vegetables…stir-fry briefly. Add about a cup of water. Continue cooking over low to medium heat with lid. Once the curry thickens, its done.

In a separate pan, heat oil and add all the tempering spices, wait till they pop and splutter…now run the same over the curry prepared. Yum, right.

Serve warm with plain steamed rice, yep…enjoy:)


15 Responses so far.

  1. Soumya says:

    delicious and tempting curry …perfect combo,both my fav…irresistible gravy

  2. Sujatha says:

    I’m drooling here.. such a nice color and one of my favorite kuzhambus.. I like the twist of jaggery.. will try this version soon..

  3. Malar…i have thesame seving plate!!!.. kolambu superayirukku :)

  4. Rachu says:

    Wow.. that looks awesome… Perfect for todays lunch…


  5. Rachana says:

    Reminds me of Undhiyo. Looks delicious! Perfect dish to have with puris.

  6. Faye Levy says:

    This dish looks and sounds delicious.
    I looked up Thalippu vadagam
    and found this description here:
    “Thalippu vadagam are small balls of spices made of curry leaves, fenugreek, turmeric etc and are used in South India to prepare specific dishes..”
    I’m not sure where to get fresh yard bean seeds. I guess they are the seeds of mature Chinese long beans but I haven’t seen them sold as such. However, my favorite Indian grocery store has several kinds of frozen Indian vegetables and I think one or two of them look like those in your photo. Are they sold frozen and what would be their Hindu name on the package?

  7. Malar Gandhi says:

    Dear Faye Levy,

    Welcome to Indian cooking,

    Yep, you are right…Thalippu Vadagam – is a blend of all South Indian Tempering spices. You can find them in Indian grocery stores. I have also given hyperlink – for the recipe.

    I don’t think they sell yard beans seeds separately, I bought fresh yard beans from Chinese stores…and removed those mature seeds.

    This is country style recipe in South India…it can’t be found in frozen form. Frozen foods(Indian)usually has the same recipes…that we see commonly in the restaurants!

    Hope you will find all the ingredients and enjoy this recipe:)

  8. Faye Levy says:

    Dear Malar,

    Thanks for the reply. Also, please excuse the typo in the last sentence of my comment – I meant Hindi, of course.
    Glad you told me about the hyperlink; somehow I missed it.
    Bravo to you for thinking of using long beans that way! I rarely find some that are big enough but if I see some, I’ll know what to do with them! When I asked about frozen vegetables, I didn’t mean the prepared dish, but just the beans. I see plenty of frozen Indian vegetables from Ashoka at several stores in my area.
    Looking forward to reading more on your blog.

  9. wow….
    looks perfect and very tempting dear :)

  10. Chitra says:

    wow, u made me drool. bookmarked !!

  11. Wow, very interesting and delectable.

  12. Nandini says:

    The kuzhambu looks very spicy and truly scrumptious!

  13. Faye Levy says:

    The other day I saw 2 kinds of long beans at my favorite produce market: the usual deep green ones and another kind, that were yellowish-green. Perhaps the second one is more mature? Did yours look like that?

  14. Malar Gandhi says:

    I guess, yellowish green ones are much mature. The one which I used is however greenish + mature though! You can absolutely try this recipe with any kind:)

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