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Karamani Kara Kuzhambu | Black Eyed Peas Kuzhambu in a Bowl
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Karamani Kara Kuzhambu – Black Eyed Peas Kuzhambu

Karamani Kara Kuzhambu is very hearty and wholesome and I loved the tanginess from the tamarind as well the tomatoes. Adding a bit of fennel to the recipe and jaggery at the end gives a sweet, sour and spicy feel.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, dinner, Lunch Recipes
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Vegetarian
Servings: 6 people
Calories: 115kcal

Equipment

  • pan
  • Grinder
  • bowl

Ingredients

  • ½ cup Cow peas / Karamani I used the large ones
  • 1 cup onion
  • 8 cloves Garlic
  • 2 Tomatoes
  • As big as a lemon Tamarind
  • 1 tablespoon Sambhar powder
  • 1 teaspoon Coriander powder
  • A tiny piece Jaggery
  • To taste Salt
  • Few Curry leaves

TO GRIND TOGETHER –

  • 3 Red chilies
  • ¼ cup Coconut Grated
  • 1 teaspoon Cumin seeds/jeera

TO SEASON –

  • 2 tablespoon Oil Preferably gingelly oil
  • 1 teaspoon Mustard seeds / Kadugu
  • 1 teaspoon Vendhayam / Fenugreek seeds
  • ½ teaspoon Fennel seeds / Sombu

Instructions

  • 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.

Nutrition

Calories: 115kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 309mg | Fiber: 3g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 42mg | Calcium: 38mg | Iron: 2mg