Karamani kuzhambu is one of the traditional kuzhambu variety many of us do often in our kitchen. A blend of cowpeas, brinjal and drumstick in a tangy gravy of tamarind along with spices, makes this unique and tasty. A simple and tasty kuzhambu to be served with hot steaming rice. Mix a ladle of kuzhambu with hot steaming rice along with a teaspoon of gingelly oil and enjoy this delicious dish!


Karamani Kathirikaai Kuzhambu | CowPeas Brinjal Kuzhambu Recipe
Karamani Kathirikaai Kuzhambu | CowPeas Brinjal Kuzhambu Recipe


Preparation and Yield:
Preparation time10 mins
Cooking Time30 mins
Servings4
Recipe CategoryMain
Recipe CuisineSouth Indian

Karamani Kathirikaai Kuzhambu | CowPeas Brinjal Kuzhambu Recipe
Karamani Kathirikaai Kuzhambu | CowPeas Brinjal Kuzhambu Recipe

Ingredients:
Tamarind1 lemon size
Dry CowPeas / Karamani1/4 Cup
Brinjal2
Drumstick Pieces5
Sambar Powder2 teaspoon
Salt To taste
Shallots / Baby Onions10-12


For Grinding:
Grated Coconut1/4 Cup
Cumin Seeds1 teaspoon


For Seasoning:

Oil2 teaspoon
Mustard Seeds1 teaspoon
Curry Leavesfew


Karamani Kathirikaai Kuzhambu | CowPeas Brinjal Kuzhambu Recipe
Karamani Kathirikaai Kuzhambu | CowPeas Brinjal Kuzhambu Recipe





Method:
  1. Soak the tamarind in warm water for 10 minutes and extract the juice and set this aside
  2. Heat a pan and dry roast the cowpeas till they are slightly golden brown and then take it in a vessel and add water and pressure cook it till they are soft allowing for 3 whistles. Keep the cooked cowpeas aside

  3. Heat a pan and add oil. Add mustard seeds when the oil is hot and allow it to sputter. Then add the curry leaves and fry for few seconds

  4. Add shallots and fry in oil till they turn transparent. Then add the chopped brinjal and drumstick pieces and stir-fry in high flame for couple of minutes

  5. Then add tamarind extract along with sambar powder and salt and allow the mixture to boil the veggies are nicely cooked and the raw smell of tamarind goes off

  6. While this is getting done, lets take cumin seeds and grated coconut and grind it to a smooth paste

  7. When the veggies are cooked, add the cooked karamani along with cumin-coconut paste and stir well. Allow the kuzhambu to boil for 5 minutes in medium flame and then switch off the flame

  8. Serve this delicious Karamani kuzhambu with rice and enjoy the dish
  9. Karamani Kathirikaai Kuzhambu | CowPeas Brinjal Kuzhambu Recipe
    Karamani Kathirikaai Kuzhambu | CowPeas Brinjal Kuzhambu Recipe

Post a Comment Blogger

  1. Hi Soumya, when do we add the karamani?

    ReplyDelete
    Replies
    1. Hi Kay, sorry I missed to add that. Now I have corrected the recipe. We need to add the karamani after the veggies are cooked.

      Delete
    2. What is for the spice?

      Delete

 
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