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4.34 from 3 votes

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.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: South Indian
Servings: 4


  • 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.