Karamani kuzhambu is one of the traditional kuzhambu variety many of us make 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. Karamani is a healthy legume which brings good aroma and taste to the kuzhambu.
Variations in making this kuzhambu
There are few variations that we can bring to this kuzhambu. Based on your liking bring these variations in your making
- Addition of few Garlic cloves along with shallots
- Replace jeera (cumin seeds) with fennel seeds (sombu). The flavor of fennel seeds is much stronger than jeera. In restaurants fennel seeds are being used to make this kuzhmabu
- You can also add Tomato in the mixture while making this kuzhambu
- The vegetables are optional (Brinjal, Drumstick). You can make this kuzhambu without the vegetables but just with onion as well. But addition of these vegetables makes it much more richer and healthy.
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Recipe Card to make Karamani Kara Kuzhambu
Karamani Kuzhambu | Thattapayiru Kara Kuzhambu | Karamani Kathirikkai Kuzhambu
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 5 people
Calories: 155kcal
Karamani Kuzhambu is nutritious and protein rich kuzhmabu. It's a tangy gravy made using Karamani (Thattapayiru / Black Eyed Pea), few other vegetables, flavorful sambar powder and coconut paste. It's rich in taste and the flavor of roasted karamani enhances the flavor of this kuzhambu. There are few variations in making this kuzhambu. This is one such method that we follow in our home.
Print Recipe
Ingredients
- 1 small lemon size Tamarind (or) ¼2 tablespoon tamarind paste
- ¼ cup Karamani (Black-eyed pea) 1 cup = 250 ml
- 2 nos Brinjal small size
- 5 pcs Drumstick 2" size
- 2 teaspoon Sambar Powder
- 1½ teaspoon Salt adjust to your taste
- 10 nos Shallots / Baby Onions (or) 1 finely chopped big onion
For Grinding
- ¼ cup Grated Coconut
- 1 teaspoon Cumin Seeds
For Tempering
- 1 teaspoon Gingelly Oil (or) Any cooking oil
- 1 teaspoon Mustard seeds
- few Curry
Instructions
Preparation
- Soak the tamarind in warm water for 10 minutes and extract the juice and set this aside
- Peel the shallots and keep it ready. Also chop the vegetables (brinjal and drumstick) and soak it in water.
Cooking Karamani
- Heat a pan and dry roast the Karamani (Black-eyed pea) till they are slightly golden brown and then take it in a vessel. Add water till they are immersed and pressure cook it allowing for 3 whistles. Keep the cooked cowpeas aside
Making the Kuzhambu
- 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
- 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
- Add ½ cup of water and allow brinjal and drumstick pieces cook. Also add Salt and Turmeric powder. The vegetables may take about 5 minutes to cook.
- Add tamarind extract. Also add sambar powder and allow the mixture to cook in a medium flame for another 5-10 minutes
- While this is getting done, lets take cumin seeds, grated coconut and grind it to a smooth paste by adding little water.
- When the veggies are cooked, add the cooked karamani, cumin-coconut paste and stir well. Allow the kuzhambu to boil for 5 minutes in medium flame and then switch off the flame
- Serve this delicious Karamani kuzhambu with rice and enjoy the dish
Video
Notes
- The Karamani needs to be roasted well for a perfect kuzhambu. Also, there is no need to soak the karamani in advance. Just roasting and pressure cooking is good enough.
- Drumstick needs to be cooked completely before adding the tamarind water. Once tamarind is added Drumstick cooking will get much slower.
Nutritional Info
Nutrition Facts
Karamani Kuzhambu | Thattapayiru Kara Kuzhambu | Karamani Kathirikkai Kuzhambu
Amount Per Serving (1 cup)
Calories 155
Calories from Fat 123
% Daily Value*
Fat 13.7g21%
Saturated Fat 1.9g12%
Sodium 150mg7%
Carbohydrates 8.8g3%
Fiber 2.2g9%
Sugar 3.4g4%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Karamani Kuzhambu with step by step pictures :
- Soak the tamarind in warm water for 10 minutes and extract the juice and set this aside
- Heat a pan and dry roast the Karamani (Black-eyed pea) till they are slightly golden brown and then take it in a vessel. Add water till they are immersed and pressure cook it allowing for 3 whistles. Keep the cooked cowpeas aside
- 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
- 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
- Add ½ cup of water and allow brinjal and drumstick pieces cook. Also add Salt and Turmeric powder. The vegetables may take about 5 minutes to cook.
- 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
- While this is getting done, lets take cumin seeds, grated coconut and grind it to a smooth paste by adding little water.
- 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
- Serve this delicious Karamani kuzhambu with rice and enjoy the dish
