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-carrot poriyal–brown rice|
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.
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.
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.
Then add the ground coconut paste and simmer for another 4-5 minutes.
Note – You can adjust the consistency of the kulambu as per your personal preferences. This kulambu will thicken slightly once it cools.
Check out more South Indian Kuzhambu Recipes
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