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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 teaspoon sesame oil

Poriyal

1+1/2 tablespoon peanut oil

3/4 teaspoon fennel seeds

1/2 teaspoon mustard seeds

1 onion

Curry leaves

2 tomatoes

7 brinjals

1 tablespoon 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