Karamani kuzhambu Recipe | Black Eyed Peas Curry | Startup Cooking

KARAMANI KUZHAMBU | BLACK EYED PEAS CURRY | STARTUP COOKING

Black eyes peas curry or Karamani kuzhambu is a popular dish in South India. It is made in an onion tomato gravy, along with lots of garlic and basic spice powders. It is perfect to enjoy with hot plain rice, dosa and chapathi. This is a vegan and gluten free recipe, which we will make in the pressure cooker.

Black eyed peas also known as lobia, chawli, cow peas, Karamani, raungi in different parts of India. These are incredibly nutrient-dense, packed with plenty of fiber and protein into each serving. This peas have been associated with a number of powerful health benefits. It supports weight loss, enhance heart health and promote digestive health. This curry can also be made in a regular pot or in Instant pot.

Follow my step-by-step photo recipe to prepare Karamani kuzhambu. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR KARAMANI KUZHAMBU 

 

Coarse         : Side Dish

Cuisine        : South Indian

Author         : Jayashree Karthik

Prep Time    : 15 min

Cook Time   : 25 min

Total Time    : 40 min

INGREDIENTS

• 3/4 cup Karamani | black eyed peas

• 1 tbsp tamarind ball 

• 2 tbsp sesame oil

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• 1/4 tsp fenugreek seeds

• 1 spring curry leaves

• 1 onion - finely chopped

• 10 garlic - roughly chopped

• 1 large tomato - chopped

• 1/4 tsp turmeric powder

• 1 tbsp sambar powder

• salt to taste

• 1/4 cup grated coconut

• 1 tsp fennel seeds

• water as needed

PROCEDURE

• soak karamani overnight in water or minimum 6 hours

• soak tamarind in water and extract the juice

• heat oil in a pressure cooker pan

• temper with mustard seeds, cumin seeds, fenugreek seeds and curry leaves

• add finely chopped onion and garlic

• saute well until transparent

• add chopped tomato

• saute well till tomatoes turn mushy

• add turmeric powder, sambar powder and salt

• mix well

• add soaked Karamani

• cook for 1 minute in low medium flame

• add tamarind extract and mix well

• take grated coconut and fennel seeds in mixer grinder

• grind to a smooth paste with little water

• add in Karamani curry

• mix well and cook for 1 minute

• add 1/2 cup water and mix well

• pressure cook for 4-5 whistle and then switch off the flame

• mix well and serve hot with plain rice, dosa and chapatti

• super delicious

• Enjoy !

KARAMANI KUZHAMBU WITH STEP - BY -STEP PHOTO RECIPE

soak karamani overnight in water

soak tamarind in water

extract the juice

heat oil in a pressure cooker

temper with mustard seeds, cumin seeds and fenugreek seeds

add handful of curry leaves

add chopped onion and garlic

saute well till transparent

add chopped tomato

saute well until mushy

add turmeric powder, sambar powder and salt

mix well 

add soaked Karamani

mix well and cook for 1 minute in low medium flame

add tamarind extract

mix well

take grated coconut and fennel seeds in mixer grinder

grind to a smooth paste with little water

add grounded paste in curry

mix well and add 1/2 cup water

pressure cook for 4-5 whistle in medium flame

Karamani kuzhambu ready

traditional black eyed peas curry

serve hot with plain rice, dosa and chapathi