Karamani Kuzhambu | Thatta Payir Kara Kuzhambu | Spicy Black-eyed Peas Gravy

Preparation time: 5 hours (for soaking karamani)
Cooking time: 20-30 mins 

Ingredients

1 cup of cooked Karamani/black eyed peas/cowpea
1 onion
½ cup shallots (optional)
2-3 garlic cloves
2 tomatoes
1 lemon sized tamarind ball
1 ½ tsp chilli powder
2tsp coriander powder
½ tsp turmeric powder
Salt
¼ cup coconut milk
For tempering
1tbsp sesame oil
1tsp mustard
½ tsp vadagam
1-2 red chillies (optional)
½ tsp fenugreek seeds
Few curry leaves
Pinch of asafoetida

Method

  • 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.

Notes

  1. Soak karamani overnight or 4-5 hours. Then pressure-cook it for 3 whistles. Preserve the water for making the gravy.

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