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 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!
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Karamani Kulambu Recipe
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.
How to make Karamani Kuzhambu
- 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.Then add sambar powder.
- Fry for a minute then 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 hot with rice.
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.
js
love the color of kulambu…good way to include legume in kulambu…same way mom does but with ground coconut
Torviewtoronto
dish looks flavourful beautiful presentation
Sita Lavanya
Did you use a clay pan on stove top?very interesting. Beautifully clicked
SHARMILEE J
Yes!
vidya jayraj
What sambar powder have you used? Can I use MTR sambar powder?
SHARMILEE J
I used homemade sambar powder, yes you can use
Ranimas cookroom
Pretty pics.. As usual..