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    Home » Kuzhambu | Kulambu » Karamani Kuzhambu | Thattai payaru kuzhambu

    Karamani Kuzhambu | Thattai payaru kuzhambu

    May 12, 2022 By Vidya Srinivasan Leave a Comment

    30 shares
    Jump to Recipe Jump to Video Print Recipe

    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.

     

    Jump to:
            • Karamani kara kuzhambu
            • Vegetables to use
            • Ingredients
            • Recipe with step by step pictures
            • Karamani kuzhambu Video recipe

    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

    ttps://youtube.com/playlist?list=PL3zYDDQHDMSvGFsFp6gDGFDGnZzXpeEEi

    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.

    PRESSURE COOKER RECIPES

    KUZHAMBU VARIETIES  WITH TAMARIND

    Brinjal recipes in TMF

    For the Karamani kuzhambu video recipe in Tamil

    5 from 1 vote
    Print Pin Comment

    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 to mato
    • 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

    Video

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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 tbsp sambar powder

    1 + 1/2 cup water

    1/2 cup thin tamarind  extract

    How to make Karamani kuzhambu with step by step pictures

    • 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  

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