Easiest Way to Refreshing Delicious Cowpeas Curry/ Karamani Kuzhambu

Easiest Way to Refreshing Delicious Cowpeas Curry/ Karamani Kuzhambu Delicious, fresh and tasty.

Cowpeas Curry/ Karamani Kuzhambu. I tried this Karamani kuzhambu aka Thatta payaru kuzhambu in Tamil (cowpeas / black eyed pea gravy in English) for the first time by getting the recipe from a friend. This kulambu recipe is with coconut and fennel seeds masala. So it was so good and flavorful just like hotel kara kuzhambu.

But in my hostel in Chennai this dish was made using dried cowpea beans and potatoes in Chettinad style.

Karamani Kuzhambu is nutritious and protein rich kuzhmabu.

It's a tangy gravy made using Karamani (Thattapayiru / Black Eyed Pea), few other vegetables, flavorful sambar powder and coconut paste.

You can cook Cowpeas Curry/ Karamani Kuzhambu using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cowpeas Curry/ Karamani Kuzhambu

1. Prepare 100 g of blackened peas/ white karamani.

2. Prepare 1 of drumstick.

3. Prepare 2 of onions.

4. You need 4 of tomato.

5. Prepare 2 of spring curry leaves.

6. It’s 1tsp of vadavam.

7. Prepare 1/2tsp of cumin/jeera seeds.

8. Prepare 1/2tsp of fenugreek seeds.

9. Prepare 15 of garlic cloves.

10. It’s 3 of green chillies.

11. Prepare 4 tbspn of gingely oil.

12. It’s 1/2tsp of red chilli powder.

13. Prepare 1¹ tsp of turmeric powder.

14. Prepare 1 of small lemon size tamarind.

15. You need To taste of rock salt.

16. Prepare of To grind.

17. Prepare 4 tbspn of coconut.

18. You need 1 of onion.

19. It’s 1 tbspn of cumin/jeera seeds.

20. Prepare 5 of dry red chilli.

It's rich in taste and the flavor of roasted karamani enhances the flavor of this kuzhambu.

There are few variations in making this kuzhambu.

Thatta Payir Kuzhambu Recipe. wash and soak the cow peas overnight. drain the soaked water and take it in a pressure cooker along with garlic cloves and salt.

Add tomato, curry leaves, tamarind juice, turmeric powder, red chili powder and coriander powder.

Cowpeas Curry/ Karamani Kuzhambu instructions

1. Soak tamarind in 1 cup water. Keep all ingredients ready. Cook drumstick separately..

2. Take coconut and other ingredients under to grind and make into a fine paste. Set aside..

3. Dry roast the karamani and pressure cook adding little turmeric powder for 3-4 whistles. Set aside..

4. Heat oil in a pan add vadavam, fenugreek seeds and cumin seeds..

5. Now add garlic and green chillies. Saute for few minutes and add onions and curry leaves. Fry till golden brown and toss in the tomatoes. Cook till mushy..

6. Add turmeric powder, red chilli powder and the ground coconut masala. Cook till raw smell disappears..

7. Add the tamarind water, cooked karamani, drumstick and salt. Allow to boil for 10 minutes with enough water..

8. Finally add jaggery and 2 tbspn gingely oil. Boil for 3 minutes and turn off stove..

Now add cooked cowpea with its water.

Adjust salt, add enough water for the gravy and cook the mixture until it is done.

Add ground coconut, cook few seconds and turn off heat.

Recipe Category: Kuzhambu-Side Dish Recipe Cuisine: South Indian Author: Padhu Sankar Ingredients needed.

Take them in a pressure cooker, cover with water.