Karamani Kuzhambu was on my mind for quite sometime and when I saw Shanthi aunty post Arai Puli Kuzhambu picture I asked her for the recipe and tried this karamani kuzhambu the next day itself.It was tangy and yummy perfect with hot rice.She posts such a nice spread of breakfast and lunch recipes that I almost faint everyday seeing it ;) Aunty you are truely an inspiration to all working moms out there!
Karamani Kuzhambu Recipe - Ingredients
Preparation Time : 2 hrs | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian
Recipe Category: Side dish | Recipe Cuisine: South Indian
Karamani (Black Eyed Pea)- 3/4 cup
Small Onion - 6
Tamarind - 1 big lemon sized ball(enough to extract 1 cup slightly thick pulp)
Sambar powder - 4 tsp
Coconut - 1/4 cup grated
Coconut - 2 tbsp chopped finely
Salt - to taste
To temper :
Oil - 1 tbspUrad Dal -1 tsp
Chana Dal - 1 tsp
Curry leaves - a small sprig
Hing - a generous pinch
Method:
- Dry roast karamani till slightly browned.Soak for 2 hrs atleast.Pressure cook with enough water for 4 whistles or until soft.Drain water and set aside.
- In a pan heat oil add the dals let it fry till slightly golden,then add small onion and curry leaves fry for 2mins.Then add sambar powder.
- Fry for a minute then add cooked karamani and mix well.Soak tamarind in a cup of water,mash it well.
- Strain to get the pulp alone, add little water and let it boil for a good 15mins.Add required salt.
- When the gravy becomes slightly thick and by now the raw smell of tamarind must have left, at this stage add grated coconut and coconut pieces.
- Mix well and let it to simmer for 5mins or until slightly thick.Finally drizzle gingelly oil.
My Notes:
- Boil well until raw smell of tamarind leaves.It may take time so simmer and you can go ahead with other works too.
- The orginal recipe uses yam and black chana.You can also use one tomato while sauteing onion.
- Cook karamani only until soft not too mushy as it is going to simmer for a good 15-20mins along with tamarind water.
- This recipe uses grated coconut as such which is the specialty of the recipe.
- Adjust consistency according to your liking.
- It was a bit spicy so added a tsp of jaggery syrup and it was yummy.
