Karamani kuzhambu recipe
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.
- Black eyed pea – 1/2 cup
- Tamarind – 1 tbsp packed & levelled
- Small onion – 5 shallots
- Garlic- 8 cloves/ pods
- Sambar powder – 1 tbsp
- Turmeric – 1/4 tsp
- Salt as needed
- Sesame oil – 1 tbsp
- Fenugreek seeds – 1/2 tsp
- Mustard – 1/2 tsp
- Urad dal – 1 tsp
- Toor dal – 1 tsp
- Cumin seeds – 1 tsp
- Curry leaves – 1 sprig
Roast the karamani (Black eyed pea) in a hot pan in medium to low flame, until nice aroma comes. It will slightly change in colour or turn brown here and there.
Pressure cook with little salt, water enough to immerse the legume, for 3 whistles in medium flame. Soak the tamarind in hot water meanwhile and extract tamarind juice.
In a kadai, temper with the items given under ‘To temper’ table in order. Followed by finely chopped onion and garlic. Fry till the onion turns golden.
Boil tamarind extract, salt, turmeric, sambar powder and add the tempered items to it. Add the cooked karamani.
Simmer for 5-8 minutes until the gravy turns thicker.
- My MIL adds 1/2 chopped tomatoes after frying onion.
- She also adds 1/4 cup ground coconut to the tamarind extract while boiling.
- Make sure to roast the karamani well for the perfect kuzhambu flavour.
- Use 1/2 tsp kashmiri red chilli along for appealing red colour.
- Some tamarind depending on old or new harvest gives different level of tanginess. So the key is to balance salt and spice according to it.