Preparation time: 5 hours (for soaking karamani)
Cooking time: 20-30 mins
1 cup of cooked Karamani/black eyed peas/cowpea
½ cup shallots (optional)
2-3 garlic cloves
1 lemon sized tamarind ball
1 ½ tsp chilli powder
2tsp coriander powder
½ tsp turmeric powder
¼ cup coconut milk
1tbsp sesame oil
½ tsp vadagam
1-2 red chillies (optional)
½ tsp fenugreek seeds
Few curry leaves
Pinch of asafoetida
- In a kadai heat oil and temper the items given.
- Add shallots and sauté for few mins. Add the chopped onions followed by garlic slices.
- Once the onions turn light brown, add the tomatoes. Cook till it turns soft.
- Meanwhile crush the tamarind in warm water and extract the juice.
- Add all the spice powders to the soft tomato and mix well.
- Add the tamarind juice and make gravy by adding some more water. Let it boil till the raw smell leaves.
- Add the cooked karamani and blend again.
- Finally add the coconut milk and keep for 1-2 mins. Serve hot with steamed rice.
- Soak karamani overnight or 4-5 hours. Then pressure-cook it for 3 whistles. Preserve the water for making the gravy.