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.
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| Karamani Kuzhambu-carrot poriyal–brown rice |
Karamani Kara Kuzhambu
Prep Time : 15 mins
Cook Time : 30 mins
Serves: 3
Recipe Category: Kuzhambu-Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves: 3
Recipe Category: Kuzhambu-Side Dish
Recipe Cuisine: South Indian
Author:Padhu Sankar
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.
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.
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.
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.
Check out more South Indian Kuzhambu Recipes
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Thanks. I will prepare this for my lunch today.
nice one thankx
Nice.
Can I use achi kolumbu chilly powder instead of sambar powder?
Yes, you can use it. If you have coriander powder, add that also along with it. (around 2 tsp coriander powder)
Can we use vegetables like brinjal and radish with this kulambu
Today I'll try thia … Thank u…
Hi,
I tried this today and it came out really well. Thanks
Thanks padhu. It came out well 🙂
instead of sambar powder – can I add – 1 tsp chilli and 1 tsp coriander powder..?
Add chilli powder according to your taste. You can add 1 1/2 tsp coriander powder.