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Tuesday, 24 September 2013

Karamani Kara Kuzhambu/Blackeyed Beans Gravy

Today,  Priya’s Virundhu special is authentic and traditional TamilNadu dish -Karamani Kara kuzhambu. “Kara Kuzhambu” means “spicy gravy”, you can adjust the spice level according to your taste. But the measurements I have given will surely suite for everybody. This gravy is my daughter’s favourite, she loves to add 1 tsp of gingelly oil to the hot steaming rice along with this gravy and enjoys it with rice vathal or appalam. Try it out friends you will all surely love it. One delicious, healthy and finger licking karamani kara kuzhumbu right from my kitchen to you all. Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

Here’s how to make Karamani Kara Kuzhambu with step by step photos…


Ingredients

Karamani/Black eyed beans
1 cup
Onion
1 finely chopped
Tomato
1 finely chopped
Garlic cloves
6-8
Tamarind
One lemon sized ball
Red chilli powder/Milagai podi
2 tsp
Coriander powder/Dhaniya podi
4 tsp
Turmeric powder/Manjal podi
¼ tsp
Salt
As needed
Cilantro/Kothamalli
3 tsps finely chopped

For Tempering

Gingelly oil/Nalla ennai
1 tbsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Fenugreek seeds
½ tsp
Black pepper corns
6
Asafoetida
One pinch
Curry leaves
8-10

To Grind

Grated coconut
4 tbsp
Cumin seeds
1 tsp

Method

Wash and soak the karamani/Black eyed beans overnight. Drain the water in the morning, rinse it well and pressure cook it with fresh water for 1 or 2 whistles.


Soak the tamarind in about 1 cup of water, extract the juice by adding 1 more cup of water and keep it aside.

Heat oil in kadai splutter mustard seeds, then add cumin seeds, fenugreek seeds, black pepper corns, asafoetida, curry leaves and saute for 30 secs.



Add the onions, garlic, with pinch of salt and saute until they turn golden brown.


Now add the chopped tomatoes and saute until they turn mushy.


Add the red chilli powder, coriander powder, turmeric powder and saute for about one minute.

Now add the tamarind extract, salt and let it boil really well for about 3 minutes.


Now add the cooked karamani and let it boil for about 5-8 minutes.


Meanwhile grind the coconut in to find paste with required amount of water. Add the ground coconut to the karamani kuzhambu and let it boil for another 5-8 minutes in low flame.


Adjust the consistency of the gravy accordingly; it should neither be too watery nor too thick.

Finally add the chopped cilantro and switch off the stove. Super delicious and mouthwatering karamani kaara kuzhambu is ready to be served.

Serve it with hot white rice and appalam or as side dish for idlis, dosas, rotis, chapathis.

Suggestions:
  • You can add vegetables like drumsticks, plaintains or brinjals to this gravy will taste awesome, since I was running out of those veggies I made a plain authentic karamani kuzhambu.

Thank you for visiting my space, please come back again for more yummy and traditional dishes of South India.

Other South Indian Kuzhambu varieties that might be of your interest...

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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33 comments:

  1. looks so delicious specially now fall is started , need hot bowl of soup any time.

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  2. Looks very tempting :D must b really spicy

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  3. with coconut into the curry...am sure this is wonderful for rice or roti..i make them but after saute i grind everything to gether also coconut...

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  4. We love lobia with rice , except tamarind and coconut it would be punjabi lobia dal...
    Lovely clicks.

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  5. காராமணிக்காரக்குழம்பு பற்றிய பதிவும், பகிர்வும் படங்களும் அருமையோ அருமை. பாராட்டுக்கள், வாழ்த்துகள், நன்றிகள்.

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  6. The thick curry is simply divine and what more with the beans drenched inside. The aroma of the spices and coriander must have been heavenly.

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  7. The thick curry is simply divine, what more the beans swimming inside. I can imagine the aroma of spices and my fav herb, the coriander.

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  8. wow very very delicious looking gravy dear :) Lobia is always been my fav and this kozhambu sounds interesting and very flavorful one !!

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  9. One of my fav puli kuzhambu, we too make it the same way...love it with rice n papad..looks super inviting!

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  10. Kaara kuzhambu is always my fav. looks so yumm.

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  11. Karamani kara kuzhambu looks delicious.

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  12. what a flavorful and tempting kuzhambu...My fav too...Like your daughter, I too eat it with rice and gingelly oil..yum..yum..

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  13. Karamani kuzhambu with papads and rice, i can die for this combo..Love this fingerlicking dish very much.

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  14. Yummy kulambu priya. Love to have it with hot rice, ghee and pappad.

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  15. flavourful and delicious kuzhambu.. Love to have with hot rice..

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  16. delicious kuzhambu with coconut paste, love it..

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  17. My mum makes it... :) i love it..
    Keep in touch,
    www.beingbeautifulandpretty.com
    http://instagram.com/beingbeautifulpooja

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  18. black eye peas curry is my favorite...i often make it...yours look delicious and tempting!!!

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  19. i came across a packet this today and was wonderomg what to do with it..adding tamarind is a nice twist to it..

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  20. my favorite beans... the kuzhambu looks delicious...

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  21. yummy and healthy ! another traditional delight !

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  22. Thank you very much friends for all your lovely comments.

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  23. delicious and flavorful kuzhambu.

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  24. Karamani Curry looks really flavourful and delicious also loaded with proteins.

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Priya Anandakumar

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