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    You are here: Home / Recent Posts / Karamani Kuzhambu Recipe

    Karamani Kuzhambu Recipe

    February 9, 2016 by Sharmilee J 7 Comments

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    Karamani Kuzhambu is a tasty & crunchy curry made by cooking soaked Karamani with tempered veggies, spices, tamarind extract & coconut. Karamani Kuzhambu is healthy & tangy gravy that is a good combo with rice and can be relished with idli & dosa too. Karamani Kuzhambu Recipe with step by step pictures presented in this post.
    Karamani Kuzhambu Recipe

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    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!

    More kuzhambu recipes

    Karamani Kuzhambu RecipePin

    If you have any more questions about this Karamani Kuzhambu Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Karamani Kuzhambu Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Karamani Kulambu Recipe

    Karamani Kulambu is a tasty & crunchy curry made by cooking soaked Karamani with tempered veggies, spices, tamarind extract & coconut. Karamani Kulambu is healthy & tangy gravy that is a good combo with rice and can be relished with idli & dosa too. Karamani Kulambu Recipe with step by step pictures presented in this post.
    Prep Time2 hrs
    Cook Time30 mins
    Total Time2 hrs 30 mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 3/4 cup karamani black eyed pea
    • 6 small onion
    • 1 big lemon sized ball tamarind enough to extract 1 cup slightly thick pulp
    • 4 tsp sambar powder
    • 1/4 cup grated coconut
    • 2 tbsp coconut finely chopped
    • salt to taste

    To temper :

    • 1 tbsp oil
    • 1 tsp urad dal
    • 1 tsp chana dal
    • a small sprig curry leaves
    • a generous pinch hing

    Instructions

    • 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.
    • In a pan heat oil add the dals let it fry till slightly golden, then add small onion and curry leaves fry for 2mins.
    • Add sambar powder, fry for a minute. Add cooked karamani and mix well.
    • Soak tamarind in a cup of water, mash it well.
    • Strain to get the pulp alone, add little water and let it boil for a good 15mins. Add required salt.
    • 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.
    • Mix well and let it to simmer for 5mins or until slightly thick. Finally drizzle gingelly oil.
    • Serve Karamani Kulambu hot with rice.

    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.
    Nutrition Facts
    Karamani Kulambu Recipe
    Amount Per Serving (75 g)
    Calories 351 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 10g63%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 16mg1%
    Potassium 565mg16%
    Carbohydrates 41g14%
    Fiber 13g54%
    Sugar 12g13%
    Protein 10g20%
    Vitamin A 14IU0%
    Vitamin C 16mg19%
    Calcium 74mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Karamani Kuzhambu

    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 - Step1Pin
    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 - Step2Pin
    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 - Step3Pin
    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 - Step4Pin
    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 - Step5Pin
    6. Mix well and let it to simmer for 5mins or until slightly thick.Finally drizzle gingelly oil.
      How to make Karamani kuzhambu - Step6Pin

    Serve hot with rice.
    Karamani Kuzhambu Recipe

    Pin

    Expert Tips

    • 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 RecipePin

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    Filed Under: Kuzhambu - Indian Curries, RandomPosts, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. js

      February 09, 2016 at 6:12 pm

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

      Reply
    2. Torviewtoronto

      February 09, 2016 at 7:09 pm

      dish looks flavourful beautiful presentation

      Reply
    3. Sita Lavanya

      February 10, 2016 at 3:18 am

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

      Reply
      • SHARMILEE J

        February 10, 2016 at 10:00 am

        Yes!

        Reply
      • vidya jayraj

        February 17, 2016 at 6:06 am

        What sambar powder have you used? Can I use MTR sambar powder?

        Reply
      • SHARMILEE J

        February 17, 2016 at 4:44 pm

        I used homemade sambar powder, yes you can use

        Reply
    4. Ranimas cookroom

      February 17, 2016 at 11:08 am

      Pretty pics.. As usual..

      Reply

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