potato with kambu veg 009

Potato poriyal with clove beans/kaambhu kathirikkai

The opportunity to come up with a recipe for a new ingredient doesn’t come by very often. The clove beans or kaambhu kathirikkai as our local vendor Rajathi calls it ,has been quite a fascinating discovery of sorts. It has not only added a seasonal veggie to our table but has also helped us in our path of wanting to eat local produce. This gigantic jasmine like vegetable has to be prepared by simply twisting the bud away from the stalk. The bud is the part to be discarded and the stalk is the part to be cooked !!! :)

I cannot tell you the disbelieving expressions that came my way upon hearing that ! How many wondered that they were on the verge of being food poisoned, I have no idea !!! LOL ! I must ,in that regard,appreciate my family’s complete faith in my recipe forays and trials ! 😀

Kaambhu kathirikkai minus kaambhu

This journey of looking for ‘forgotten’ vegetables has been awakened by my fellow foodie mom and dear friend Divya. Her quest for new flavours and curiosity of food is remarkable. You can read about her food travels on her blog foodshrink . It’s ideal for the foodie traveller ! If you do so ,please leave a comment . That’s all we bloggers ask for ! A remark on our thoughts every once in awhile,makes us want to share more!

Now ,with these clove beans ,we first made a tamarind based South Indian gravy ,called a ‘puzhi kozhambhu’. That was delicious and got our taste buds wanting more. The need to pack it for school necessitated cooking it in a drier form and that’s how this poriyal came about. Like the other potato poriyal versions on this website,this one adds a distinctive taste  yet retains a familiar flavour !

These clove beans are available until the end of January ,so please make sure you buy it now and reap the benefits and taste of this wonderful seasonal veggie !

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  • 1. Clean the clove beans by washing and removing the bud portion. Leave the stem intact.
  • 2. Boil it in water for 5 mts and set it aside to cool.
  • 3. Cut the potatoes into medium sized bits
  • 4. In a pan ,on medium heat ,add the oil
  • 5. Add the mustard seeds ,when they splutter,add the curry leaves. Add the onions and salt and fry until soft and slightly golden.
  • 6. Add the potatoes and mix through.
  • 7. Turn the heat down to low and add the spice powders and mix well.
  • 8. Add the clove beans and saute' together.
  • 9. Keep the flame on low and stir until the potatoes turn slightly golden and the clove beans take on the masala.
  • 10. Taste to check seasoning. Remove from fire once the potatoes are slightly roasted and the clove beans are soft.
  • 11. Serve hot. Tastes yummy with rasam rice.

About Chef

Shanthini Rajkumar