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Chettinadu Karamani kara kuzhambu, black-eyed peas gravy, karamani kuzhambu, south Indian kuzhambu recipe, karamani puli kuzhambu, black-eyed pea in tamarind curry, kulambu recipe, thatta payir kuzhambu, thattai payaru kulambu, pressure cooker cowpeas kuzhambu,karamani kulambu, brinjal karamani kuzhambu, kathirikai karamani kuzhambu, black eyes beans kulambu, cowpeas curry with step-by-step pictures and video recipe. Check out the karamani kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.

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Karamani Kara Kuzhambu recipe

I Like Saravana Bhavan hotel-style Kara Kuzhambu. This karamani kulambu is a version of that with homemade sambar powder and freshly ground coconut. protein-rich tasty one-pot kara kuzhambu. Instant black-eyed peas curry without soaking

how much puli should I use for the Kuzhambu recipe?

Though it is a puli kuzhambu (tamarind-based) recipe, the sourness of this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use So Adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes

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What kind of vegetables should I use?

I have used brinjal but drumstick is yet another tasty option for thatta payiru kulambu. You can also potato. Karamani puli kulambu tastes good with just garlic, onion, and tomato without any additional vegetable

Replacement for sambar powder

You can use chili powder, coriander, and pepper powder instead of Sambar powder. I have used homemade sambar powder. Adjust according to your taste

Color of the puli kuzhambu

the color of the Kuzhambu totally depends on the sambar powder you use, tamarind, tomatoes, etc.

shelf life of Kuzhambu

puli based Kuzhambu variety generally stays good for 3-4 days but since we added coconut for this Kuzhambu it won’t stay

What should be the consistency of kara kuzhambu?

I Adjust the water according to the consistency you desire. I made slightly thick kuzhambu

Can I skip fennel seed?

Fennel seeds give amazing flavor to the kulambu so I would highly recommend it.

For the Karamani kuzhambu video recipe in Tamil

Karamani kuzhambu

5 from 1 vote

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Ingredients

To roast

1/4 cup karamani | Lobia | black eyes peas
1/4 teaspoon sesame oil

To grind

3 tablespoon coconut
1/4 teaspoon fennel seeds

Kuzhambu

1 tablespoon + 1/2 teaspoon sesame oil
1/4 teaspoon mustard seeds
Curry leaves
7 garlic
15 small onion
1 tomato
1/8 teaspoon Turmeric powder
required Salt
1/2 tablespoon sambar powder
1 + 1/2 cup water
1/2 cup thin tamarind extract

Instructions

Firstly add black-eyed peas and oil to a wide heavy-bottomed pan and turn on the stove to medium flame
Roast for 3-4 mins till they slightly change color
Turn off the stove and add 1/2 cup of water
Transfer to a vessel and soak for 10 minutes or till we add to the kuzhambu
Grind coconut and fennel seeds with little water and keep aside
Add oil to a 2-liter pressure cooker and turn on the stove to medium flame
Furthermore, add mustard seeds and let them splutter
Add curry leaves and mix well
Furthermore, add garlic and saute till it slightly changes color
Add onion and mix well; saute till onion turns translucent
Furthermore, add brinjal and give a quick mix
Add tomatoes and mix well; cook for 1 minute
Furthermore, add turmeric powder and salt; mix well
Add soaked karamani along with water
Furthermore, add 1/2 cup of water
Add ground coconut, sambar powder, and 1/2 cup of water; avoid mixing
Close the cooker and pressure cook for 8 whistles if prefer mushy lobia; do natural pressure release
Add thin tamarind extract and salt if required; mix well and cook for 5 minutes
Finally, add sesame oil; mix well and turn off the stove