Karamani Kuzhambu | Thatta Payir Kara Kuzhambu | Spicy Black-eyed Peas Gravy

Preparation time: 5 hours (for soaking karamani)

Cooking time: 20-30 mins 

Ingredients

1 cup of cooked Karamani/black eyed peas/cowpea

1 onion

½ cup shallots (optional)

2-3 garlic cloves

2 tomatoes

1 lemon sized tamarind ball

1 ½ tsp chilli powder

2tsp coriander powder

½ tsp turmeric powder

Salt

¼ cup coconut milk

For tempering

1tbsp sesame oil

1tsp mustard

½ tsp vadagam

1-2 red chillies (optional)

½ tsp fenugreek seeds

Few curry leaves

Pinch of asafoetida

Method

• In a kadai heat oil and temper the items given.

• Add shallots and sauté for few mins. Add the chopped onions followed by garlic slices.

• Once the onions turn light brown, add the tomatoes. Cook till it turns soft.

• Meanwhile crush the tamarind in warm water and extract the juice.
• Add all the spice powders to the soft tomato and mix well.

• Add the tamarind juice and make gravy by adding some more water. Let it boil till the raw smell leaves.

• Add the cooked karamani and blend again.

• Finally add the coconut milk and keep for 1-2 mins. Serve hot with steamed rice.

Notes

1. Soak karamani overnight or 4-5 hours. Then pressure-cook it for 3 whistles. Preserve the water for making the gravy.