Dry roast the karamani / black eyed peas until they turn light brown in color and become aromatic. Cook it in enough water until it is soft, but not mushy. I cooked it in a pressure cooker for one whistle, but you could do it on stovetop as well.
Soak the tamarind in hot water and then extract the juice. I used about 2 ½ cups of tamarind juice for the recipe.
Grind the ingredients (red chilies, coconut, cumin seeds) mentioned to a smooth paste and keep it aside.
In a pan, heat the oil and add the seasoning ingredients. Let the seeds splutter.
Add the pearl onions and garlic and sauté until it is slightly soft.
Now add the tomatoes and cook until the tomatoes are mushy.
Add sambhar powder, coriander powder and salt and mix well.
Add the extracted tamarind juice and curry leaves and let it come to a boil. Let the kuzhambu simmer until it thickens.
Now add the ground mixture, cooked karamani and jaggery and let it come to a gentle boil. Simmer for about 8-10 minutes and then take off the flame.
Serve with hot rice and dollop of ghee.