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
How to make Karamani Kara Kuzhambu

Prep time - under 15 mins
Cook time - under 30 mins
Serves - 3

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 - a pinch
Curry leaves - few

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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