Kathirikai karamani poriyal
Kathirikai karamani poriyal, kathirikai karamani curry, Thatta Payaru Poriyal, brinjal Poriyal, brinjal curry, brinjal black eyed bean curry, black-eyed peas curry, karamani poriyal, cowpeas curry with step-by-step pictures and video recipe. Check out the brinjal karamani curry recipe and if you like the video, pls SUBSCRIBE to my channel.
Karamani poriyal recipe
Protein is necessary in each meal. I prefer to add a variation in the beans I use daily. I have shared many karamani-based recipes on the blog. This is one flavorful variation.
Should I soak karamani?
Yes, I generally soak karamani for a few hours and pressure cook with a little salt
What kind of vegetables should I use?
I have used brinjal, but drumstick and potato are other tasty options for thatta payiru curry. Karamani curry tastes good with just garlic, onion, and tomato, without any additional vegetables
Can I skip sambar powder?
Yes, instead of sambar powder. You can use chili powder, coriander powder, cumin powder, and pepper powder
Consistency of the curry
If you are serving as a side dish cook, till the water absorbs and the curry looks semi-dry. If you are serving it as a rice accompaniment, cook it in a gravy consistency
Can I add fennel seed?
Fennel seeds give amazing flavor to the Curry, so add according to your taste.
Serving suggestion
You can serve it with rice, chappathi, dosai, etc.
Ingredients
Pressure cook
3/4 cup black-eyed peas
Water
Turmeric powder
Salt
1/2 tsp sesame oil
Poriyal
1+1/2 tbsp peanut oil
3/4 tsp fennel seeds
1/2 tsp mustard seeds
1 onion
Curry leaves
2 tomatoes
7 brinjals
1 tbsp sambar powder
Salt
Turmeric powder
Water
Coriander leaves
How to make Kathirikai Karamani Poriyal with step-by-step pictures
- First, add oil and roast black-eyed peas till they turn aromatic and slightly change color
- Soak with enough water for an hour
- Pressure cook for 4 whistles with salt and turmeric powder
- Heat oil and splutter mustard seeds and fennel seeds
- Add curry leaves, onion, and sauté till the onion is translucent
- Furthermore, add tomato, turmeric powder, and salt; sauté
- add brinjals; mix well
- Furthermore, add sambar powder; saute well
- Add water; cover and cook till brinjals are half-cooked
- Furthermore, add cooked karamani; cover and cook till brinjals are cooked
- Open the cook till the masala is well-absorbed
- Finally, add coriander leaves and turn off
Ingredients
Pressure cook
- 3/4 cup black-eyed peas
- Water
- Turmeric powder
- Salt
- 1/2 tsp sesame oil
Poriyal
- 1 +1/2 tbsp peanut oil
- 3/4 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1 onion
- Curry leaves
- 2 tomatoes
- 7 brinjals
- 1 tbsp sambar powder
- Salt
- Turmeric powder
- Water
- Coriander leaves
Instructions
- First, add oil and roast black-eyed peas till they turn aromatic and slightly change color
- Soak with enough water for an hour
- Pressure cook for 4 whistles with salt and turmeric powder
- Heat oil and splutter mustard seeds and fennel seeds
- Add curry leaves, onion, and sauté till the onion is translucent
- Furthermore, add tomato, turmeric powder, and salt; sauté
- add brinjals; mix well
- Furthermore, add sambar powder; saute well
- Add water; cover and cook till brinjals are half-cooked
- Furthermore, add cooked karamani; cover and cook till brinjals are cooked
- Open the cook till the masala is well-absorbed
- Finally, add coriander leaves and turn off
Video
