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You are here: Home / South Indian Recipes / Veg Kuzhambu Varieties / Thattai Kottai Surakkai Kuzhambu | Red Chori Beans Curry | Karamani Bottle Gourd Gravy

Thattai Kottai Surakkai Kuzhambu | Red Chori Beans Curry | Karamani Bottle Gourd Gravy

September 10, 2014 By Sangeetha Priya 14 Comments

Today’s recipe Karamani Kuzhambu/Thattai Kottai Surakkai Kulambu is my mom’s signature recipe which is very tasty and healthy ie protein rich red beans and veggies mixed curry. This gravy goes very well with White rice and tiffin varieties too. This vegetarian stew can have as it is or also accompanies well with brown rice or Quinoa.

Ingredients

Thattai Kottai/Karamani/Red Chori Beans  – 1/2 Cup (Soak whole night or atleast 7 hours)
Onion – 1 Medium
Tomato – 1 Large
Bottle Gourd (Surakkai) or Brinjal – 1- 1n 1/2 Cups (I use mix of both)
Tamarind Extract – From 1 Medium Lemon Size balls
Mustard Seeds – 1/2tsp
Hing – A Pinch
Curry and Coriander Leaves – Few
Red Chili Powder – 2tsp or More
Turmeric Powder – 1/2tsp
Sambar Powder – 1 Tbsp (You can replace with red chili powder)
Oil and Salt – As Needed
Coriander Leaves – To Garnish

To Saute and Grind

Onion – 1 Number (Small size) or Shallot/Small Onion –5 Numbers
Garlic – 4-5 Numbers
Shredded Coconut – 1/4 Cup
Dalia/Pottukadalai – 1 Tbsp
Coriander Powder – 1-1and1/2 Tbsp

Method

  • Pressure cook soaked red beans with necessary water and salt for 3-4 hisses.
  • Saute onion and garlic with 1 tbsp oil in a pan and grind it along with coconut, dalia and coriander powder to fine paste (add necessary water while grinding).
  • In the same kadai/pan add oil temper with mustard seeds, then add chopped onion and curry leaves.
  • Wait till onion changes translucent then add chopped tomato and salt.
  • Saute in medium till tomato mashes well, now add sambar, red chili and turmeric powders.
  • After a minute or two add chopped vegetables, tamarind juice (reserve 1-2 tbsp) and necessary water.
  • Cover the lid and cook in medium flame till veggies cooks well.
  • Finally add ground paste and boiled beans with the cooked water.
  • Check salt and adjust spice level and if needed add more tamarind juice(reserved) right now.
  • Once the gravy boils well simmer it till the gravy gets thicken, once done remove from flame and garnish with coriander leaves if desired.
  • Serve hot with rice and tiffin varieties.

Notes:

  1. Since this gravy is our signature recipe, mom usually adds 1-2 raw garlic along with coconut and other stuff while grinding.
  2. It tastes divine when curry mixed with rice and a tsp of ghee.

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Filed Under: Kongunadu Recipes, Kuzhambu Varieties, Traditional Kongu Foods, Veg Kuzhambu Varieties Tagged With: how to soak and cook dried red beans, Karamani Bottle Gourd gravy, Kuzhambu Varieties, mulu thattai payir kuzhambu, Nitha Kitchen, red beans in curry, Red Chori beans curry, thattai kottai surakkai kulambu recipe, Thattai Kottai Surakkai Kuzhambu, Thattai Kottai Surakkai Kuzhambu kongunadu recipe, Traditional Kongu Foods, Veg, vegetarian stew

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Reader Interactions

Comments

  1. prethika skm

    September 12, 2014 at 3:15 am

    simply superb gravy suits rice and dosa idli as well…

    Reply
  2. Carole

    September 11, 2014 at 8:52 pm

    Hi, great dish! How about adding it to the Food on Friday: Indian & Sri Lankan collection over at Carole's Chatter? Cheers

    Reply
  3. Shobana Vijay

    September 11, 2014 at 4:57 pm

    Super Sangi..my Mil does the we way as you do

    Reply
  4. Priya Suresh

    September 11, 2014 at 1:01 pm

    Serve me this kuzhambu with rice and papads, can have it happily anytime,so tempting.

    Reply
  5. nandoos Kitchen

    September 11, 2014 at 12:51 pm

    looks yumm..

    Reply
  6. மனோ சாமிநாதன்

    September 11, 2014 at 6:21 am

    Fine recipe! looks delicious!!

    Reply
  7. Ree Kasirajh

    September 11, 2014 at 3:10 am

    Good combo with yummy flavours!!

    Reply
  8. Madhavi Cyber Kitchen

    September 11, 2014 at 3:02 am

    Delicious and healthy dish.

    Reply
  9. Veena Theagarajan

    September 11, 2014 at 1:32 am

    perfect for side for rice or roti.. Interesting combo

    Reply
  10. Linsy Patel

    September 10, 2014 at 8:41 pm

    Perfect for the rice and healthy dish too

    Reply
  11. Shweet Spicess

    September 10, 2014 at 5:36 pm

    Perfect with hot rice yumm 🙂

    Reply
  12. Kurinji

    September 10, 2014 at 4:34 pm

    my fav kuzhambu…looks yum…

    Reply

Trackbacks

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    […] — HERE Paal Kozhukattai and Ellu Pooranam –> HERE Karamani Kuzhambu –> HERE Mawa Gujiya –> HERE Basbousa — HERE Bananas in coconut milk (Thai Dessert) — […]

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  2. Lauki Kurma | Surakkai Kuruma Recipe - Nitha Kitchen says:
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    […] with coconut for the kids who hate Lauki in the form of Poriyal. Either I have to make kongu style Thatakottai surakkai kulambu or amma style sorakkai thayir pachadi to add it in their diet. Luckily this Lauki Kurma | Surakkai […]

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