South Indian style karamani kara kuzhambu
South Indian cuisine has different types of kuzhambu recipes. Most of them use a tamarind base, an aromatic spice mix and vegetable of choice. Some of them contain lentils, while some don’t. It is a part of our everyday diet and we usually eat it with some rice. I don’t think I can go without eat some sort of kuzhambu or rasam for more than a week.
Of all the kuzhambu varities we have, I like tangy spicy versions like vathal kuzhambu or kara kuzhambu. I love the spiciness of the kara kuzhambu which gets mellowed down when you eat it with some rice and ghee/ sesame oil. But they are so flavorsome and irresistible.
Blackeyed peas or karamani is a lentil my mom never used much in cooking. We use it to make sundals or olan or this spicy kuzhambu. While all those 3 dishes are really good, I have to admit, this is karamani kuzhambu is probably my favorite dish of the three.
Karamani is the tamil name for black eyed pea which a common legume that is used in cooking in different parts of the world. It also goes by the name lobia, chawli, cowpeas etc. They are small with a cream colored exterior and a black eye on one side.
Black eyed peas have a high nutritional value just like any other legume. They are are a great source of protein and therefore perfect for those looking to include some plant based protein in their diet. They are also rich in fiber, potassium, essential vitamins and minerals and folic acid.
I always prefer soaking my beans for how much ever time I can (ideal time would be atleast 20 to 30 minutes). Soaking helps reduce gas which is very common while consuming beans. The complex sugars in beans can be difficult to digest which is what generally causes flatulence. By soaking, you breakdown these complex sugars which in turn reduces flatulence. Soaking also help the beans cook faster when compared to the ones that haven’t been soaked.
We love to make sundal which is cooked benas mixed with some tadka and maybe coconut. I also like to make Olan, a delicious coconut milk based Kerala curry and a simple curry with a tomato onion spice base and these beans.
It is a pretty simple recipe and can be done with very less effort. I like to use my mom’s freshly ground sambar powder for the recipe. But you can always get a store bought powder. The addition of curry leaves gives it a nice aroma. I would suggest not to skip it if possible.
South Indian style tangy delicious kuzhambu using karamani / black eyed pea, onions, tamarind and spices.
Dry roast the karamani/ black eyed pea for 5 to 6 minutes in medium heat and Soak them in water for 30 minutes
Soak the tamarind in 2 cups hot water for 20 minutes and extract the juice from it. Set it aside. Alternatively you can use tamarind paste diluted in water.
Switch on the saute mode in your instant pot add the oil. When it heats up add the mustard seeds, urad dal and let the mustard seeds splutter. Then add the fenugreek seeds, curry leaves, asafoetida and saute for few seconds.
Now ad dthe garlic, onions, turmeric powder and saute for 2 minutes, Then add the the soaked beans after draining the water and the chopped tomatoes.
Now add the sambar powder, salt, chilly powder and 2 cups of tamarind extract, 1 cup water and switch off the saute mode. Cook in manual / pressure cook mode for 10 minutes.
Release pressure naturally, add the jaggery and further cook for 6 to 8 minutes in saute mode to slightly thicken the gravy
Serve the karamani Kuzhambu hot with some rice.
Dry roast the karamani/ black eyed pea for 5 to 6 minutes in medium heat and Soak them in water for 30 minutes
Soak the tamarind in 2 cups hot water for 20 minutes and extract the juice from it. Set it aside. Alternatively you can use tamarind paste diluted in water.
Heat a pressure cooker and add the oil. Add the items for tempering like mustard seeds, urad, curry leaves, fenugreek seeds, asafoetida and let the mustard seeds pop.
Now add the onions, garlic and saute for couple of minutes.
Add the soaked beans, tomatoes, tamarind extract (2 cups), 1 cup water, salt, turmeric powder, samabr powder and pressure cook for 3 whistles.
When the pressure settles, open up, add the jaggery and let it boil for 4 to 5 minutes until the gravy thickens.
Serve the karamani kuzhambu hot with some rice.
You can substitute the sambar powder with 11/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp chilly powder.
You can add 2 tbsp coconut cream or 1/4 cup coconut milk in the end to mellow down the gravy and nice flavor.
Looking for more KUZHAMBU Recipes? Check out my Milagu kuzhambu, vathal kuzhambu, pumpkin sambar
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View Comments
This looks great. How much tamarind paste concentrate should I use if making in the instant pot? Thanks!
Hi Janani.. about 1 tbsp? Depends on the brand of tamarind paste u use. some brands need less, some more. Please try with 1 tbsp and increase as needed. If you find it too tangy, you can balance it with some jaggery in the end :)
Great thanks I'll give it a try!
Hello. I made the karamani kozhambu today and it came out really well. Thank you for the recipe. The only change I would do in future is to may be blend the tomatoes instead of just chopping them.
Thanks for the tip Ramya. I am sure the blended tomatoes would be really good in the recipe :)