Friday, January 10, 2014

Thatta Payir Kuzhambu-Karamani Kara Kulambu Recipe

Black eyed pea or black eyed beans are a variety of cow pea. It is known as karamani or thatta payir in Tamil and lobia or chawalie in Hindi. I got a bag full of fresh karamani from a near by village, so prepared this kulambu using fresh thatta payir/karamani. This is a very easy, nutritious and protein rich kulambu. Today we will learn how to make karamani kara kuzhambu following this easy recipe.

Karamani Kuzhambu-thatta payir kara kuzhambu
Karamani Kuzhambu-carrot poriyal-brown rice

Karamani Kara Kuzhambu

Karamani Kara Kuzhambu

 Prep Time : 15 mins
 Cook Time : 30 mins 
 Serves: 3
 Recipe CategoryKuzhambu-Side Dish
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Karamani/cow peas/black eyed bean - 1/3 cup (you can use fresh or dried ones)
   Pearl onion/shallots - 10
   Garlic cloves - 3
   Tomato - 1
   Green chilli - 1
   Turmeric powder - 1/4 tsp
   Sambar powder - 2 tsp
   Tamarind - small gooseberry sized ball
   Salt needed

   For the paste

   Grated coconut - 1/4 cup
   Cumin seeds/jeera or fennel seeds/sombu - 3/4 tsp

   For the seasoning

   Oil - 1 tbsp
   Mustard seeds - 1 tsp
   Cumin seeds - 1/2 tsp
   Asafoetida/Hing - a pinch
   Curry leaves - a sprig


Preparation 

For dried cow peas - Wash and soak black eyed bean for 2-3 hours. Pressure cook for 3 whistles or until soft.
For fresh ones -No soaking required. Pressure cook with a little salt for 2 whistles. I used fresh ones.

Soak tamarind in 1 cup of warm water and extract its juice. Discard the pulp.

Grind coconut with fennel seeds or cumin seed to a smooth paste and keep it ready. Those who do not prefer sombu, can use jeera seeds.

Fresh black eyed bean

Method

Heat oil in a pan, add mustard seeds, cumin seeds and hing, when mustard seeds splutter, add onion, garlic, green chilli and curry leaves. Saute until onions turn pink. (If the pearl onions are big, cut it into 2 pieces).

Once the onions turn pink, add chopped tomatoes, turmeric powder, sambar powder and salt needed.

sauteing onions

Cook for a few minutes until the tomatoes become mushy. (if it becomes dry, add a tbsp of water and cook)

Then add the black eyed bean, tamarind extract, 1/4 cup of water and cook until the raw flavor of the tamarind goes.

how to prepare karamani kuzhambu

Then add the ground coconut paste and simmer for another 4-5 minutes.

karamani kara kuzhambu

Garnish with coriander leaves and serve with rice or even as a side dish for idli, dosa.

Note - You can adjust the consistency of the kulambu as per your personal preferences. This kulambu will thicken slightly once it cools.


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6 comments:

  1. Thanks. I will prepare this for my lunch today.

    ReplyDelete
  2. Can I use achi kolumbu chilly powder instead of sambar powder?

    ReplyDelete
    Replies
    1. Yes, you can use it. If you have coriander powder, add that also along with it. (around 2 tsp coriander powder)

      Delete
  3. Can we use vegetables like brinjal and radish with this kulambu

    ReplyDelete

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