Black eyed peas/Cow peas gravy/Karamani kuzhambu

Black eyed peas/Cow peas gravy/Karamani kuzhambu

 

This is an authentic curry which is made all over Tamilnadu. I have cooked this recipe with the combination of drumstick, you can also try it with brinjal/eggplant or both drumstick and brinjal. This goes out well with rice, pappadam and omelette.

Cowpeas(Black eyed peas) gravy/Karamani kuzhambu

Cowpeas(Black eyed peas) gravy/Karamani kuzhambu

Ingredients:

  • Cow peas/Karamani – 4 tbsp
  • Big onion – 1 no
  • Tomato – 1 no
  • Drumstick – 1 no
  • Tamarind – 1 lemon sized
  • Chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 ½ tsp
  • Coconut – 2 tbsp
  • Curry leaves – a strand
  • Cumin/jeera seeds – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Dry roast cowpeas/karamani in kadai till the raw smell goes.
  • Boil the cowpeas/karamani. Should be cooked 75%.
  • Finely chop onion and tomato into small pieces and chop drumstick lengthwise for about 4 cms.
  • Soak tamarind in water and after 10 mins, squeeze tamarind with water and take out the flesh of the tamarind.
  • Ground coconut and jeera to a fine smooth paste.
  • Heat oil in kadai. Put the mustard, split blackgram and curry leaves, wait till it crackle.
  • Put onions and fry till they are transclusent.
  • Put tomatoes and fry till they become mushy.
  • Put drumstick and fry it with all the spice powders , salt and coconut paste. Fry till the raw smell goes.
  • Pour in the cowpeas/karamani with the water. Stir in. Wait till it boil.
  • Pour the tamarind extract and cover with the lid.
  • Wait till the oil separates.

Serve hot with rice and pappadam.

 

 

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