Karamani kuzhambu – Lobia gravy - Black eyed pea gravy is a tangy gravy made with tamarind base and with south Indian spice powder to make it flavorful. I love all kuzhambu made with legumes. The karamani lends a wonderful flavour to this kuzhambu and goes well with rice. There are few variations in this recipe, how my MIL makes I have mentioned it in notes section. This is how my mom makes. I was thinking to post this kuzhambu for a long time and got a request from a long time reader friend too. But somehow kept postponing and forgot this for a while. After long time I made this kuzhambu and loved it for lunch.
Karamani kuzhambu recipe
Recipe Cuisine:Indian | Recipe Category:Lunch
Prep Time: 15 mins | Cook time: 30 mins | Serves: 4
Prep Time: 15 mins | Cook time: 30 mins | Serves: 4
Ingredients
Black eyed pea – 1/2 cup
Tamarind – 1 small lemon sized ball
Small onion – 5
Garlic- 8 flakes
Sambar powder– 1 tbsp
Turmeric – 1/4 tsp
Salt as needed
Tamarind – 1 small lemon sized ball
Small onion – 5
Garlic- 8 flakes
Sambar powder– 1 tbsp
Turmeric – 1/4 tsp
Salt as needed
To temper
Sesame oil – 1 tbsp
Fenugreek seeds – 1/2 tsp
Mustard – 3/4 tsp
Urad dal – 1 tsp
Toor dal – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Fenugreek seeds – 1/2 tsp
Mustard – 3/4 tsp
Urad dal – 1 tsp
Toor dal – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Method
- 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.
Notes
- 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 wee for the perfect kuzhambu flavour.
We had with keerai kootu and rice, very delicious karamani kuzhambu.
