Tuesday, February 9, 2016

Karamani Kuzhambu Recipe(with coconut)

Karamani Kuzhambu Recipe

Karamani Kuzhambu was on my mind for quite sometime and when I saw Shanthi aunty post Arai Puli Kuzhambu picture I asked her for the recipe and tried this karamani kuzhambu the next day itself.It was tangy and yummy perfect with hot rice.She posts such a nice spread of breakfast and lunch recipes that I almost faint everyday seeing it ;) Aunty you are truely an inspiration to all working moms out there!

Karamani Kuzhambu Recipe

Karamani Kuzhambu Recipe - Ingredients

Preparation Time : 2 hrs | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Karamani (Black Eyed Pea)- 3/4 cup
Small Onion - 6
Tamarind - 1 big lemon sized ball(enough to extract 1 cup slightly thick pulp)
Sambar powder - 4 tsp
Coconut - 1/4 cup grated
Coconut - 2 tbsp chopped finely
Salt - to taste

To temper :

Oil - 1 tbsp
Urad Dal -1 tsp
Chana Dal - 1 tsp
Curry leaves - a small sprig
Hing - a generous pinch

Method:

  1. Dry roast karamani till slightly browned.Soak for 2 hrs atleast.Pressure cook with enough water for 4 whistles or until soft.Drain water and set aside.How to make Karamani kuzhambu - Step1
  2. In a pan heat oil add the dals let it fry till slightly golden,then add small onion and curry leaves fry for 2mins.Then add sambar powder.
    How to make Karamani kuzhambu - Step2
  3. Fry for a minute then add cooked karamani and mix well.Soak tamarind in a cup of water,mash it well.
    How to make Karamani kuzhambu - Step3
  4. Strain to get the pulp alone, add little water and let it boil for a good 15mins.Add required salt.
    How to make Karamani kuzhambu - Step4
  5. When the gravy becomes slightly thick and by now the raw smell of tamarind must have left, at this stage add grated coconut and coconut pieces.
    How to make Karamani kuzhambu - Step5
  6. Mix well and let it to simmer for 5mins or until slightly thick.Finally drizzle gingelly oil.
    How to make Karamani kuzhambu - Step6
Serve hot with rice.
Karamani Kuzhambu Recipe

My Notes:

  • Boil well until raw smell of tamarind leaves.It may take time so simmer and you can go ahead with other works too.
  • The orginal recipe uses yam and black chana.You can also use one tomato while sauteing onion.
  • Cook karamani only until soft not too mushy as it is going to simmer for a good 15-20mins along with tamarind water.
  • This recipe uses grated coconut as such which is the specialty of the recipe.
  • Adjust consistency according to your liking.
  • It was a bit spicy so added a tsp of jaggery syrup and it was yummy.
Karamani Kuzhambu Recipe
Written by: SHARMILEE J

7 comments:

  1. love the color of kulambu...good way to include legume in kulambu...same way mom does but with ground coconut

    ReplyDelete
  2. dish looks flavourful beautiful presentation

    ReplyDelete
  3. Did you use a clay pan on stove top?very interesting. Beautifully clicked

    ReplyDelete
    Replies
    1. What sambar powder have you used? Can I use MTR sambar powder?

      Delete
    2. I used homemade sambar powder, yes you can use

      Delete


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