Karamani kuzhambu, south Indian style Lobia gravy – Black eyed pea gravy is a tangy gravy made with tamarind base and with south Indian spice powder to make it flavorful.
I love all kuzhambu made with legumes. The karamani lends a wonderful flavour to this kuzhambu and goes well with rice. There are few variations in this recipe, how my MIL makes I have mentioned it in notes section. This is how my mom makes. I was thinking to post this kuzhambu for a long time and got a request from a long time reader friend too. But somehow kept postponing and forgot this for a while. After long time I made this kuzhambu and loved it for lunch.
Check my mochakottai kuzhambu and kondakadalai kuzhambu too.
We had with keerai kootu and rice, very delicious karamani kuzhambu.