veg dish indian | karamani kulambu | Thatta payaru kulambu | black-eyed peas curry is a south Indian curry. Preparing curries using grains is an excellent way to add protein-rich food to our diet. This curry can be made with any one of the veggies like eggplant (Brinjal), potato, chow chow, vazhakkai (plantain), drumstick, bottle gourd, etc. so we have more choice of vegetables.

here I have made with chow chow (chayote squash), This Karamani kulambu would be nice with rice as well as dosa.

Alternatives:

While grinding, I have added cumin. cumin can be replaced with fennel seeds

I have used shallots, you can even use 1 onion, but adding shallots makes the gravy tastier.

Instead of sesame oil, you can use any oil of your choice

Things not to skip:

Don’t discard the water-soaked, water-boiled. Because if you do that, you ‘ll lose some nutrients of peas. Adding water-boiled increases the taste of the gravy

Let’s see how to make veg dish indian | karamani kulambu | Thatta payaru kulambu | black-eyed peas curry

Written recipe for veg dish indian | karamani kulambu | Thatta payaru kulambu | black-eyed peas curry:

CuminPeppers

Black eyed peas curry/ Karamani kuzhambhu

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Prep Time 10

Cook Time 20

soaking time 1

Total Time 1 30

Servings: 4

Course: Side Dish

Cuisine: Indian

Ingredients Method

Ingredients

To Grind:

1/2 cup coconut(shredded)
1 tsp cumin/ fennel seeds

To boil karamani/ black-eyed peas:

1 cup black-eyed peas/ karamani
3 cups water
1/2 tsp salt

To cook:

3 tbsp oil/ sesame oil
1/2 tsp mustard seeds
1/2 tsp cumin
1/2 tsp urad dhal
1/4 tsp fenugreek seeds
few curry leaves
1 green chilly
10 shallots
1 tbsp garlic(finely chopped)
1 tbsp ginger(finely chopped)
1 cup chayote(diced)
11/2 tbsp coriander powder
2 tsp Kashmiri Red chili powder
1/2 tsp turmeric powder
1/2 cup tamarind extract
1/4 cup water
salt to taste
Coriander leaves for garnish

Method

To grind:

Take 1/2 cup of coconut in a blender jar, add cumin seeds
blend into a smooth paste by adding little water

To pressure cook the black-eyed peas/ karamani:

Firstly,wash and rinse the grain 2, 3 times
Add 3 cups of water to soak
Soak it for 1 hour
After 1-hour peas would become double of its own size, add into the pressure with the water
add 1/2 tsp of water
Pressure cook for 5 whistles in medium flame

To cook:

Add the oil in pan, heat, splutter 1/2 tsp mustard seeds, 1/2 tsp cumin seeds,1/2 tsp urad dhal, 1/4 tsp fenugreek seeds
Add curry leaves and green chilly, saute till you get the aroma
Add shallots, garlic, ginger. saute it well for 4 minutes
Add a cup of chopped chayote, saute
Add all the spice powders (ie) coriander powder 11/2 tbsp, Kashmiri red chilly powder 2 tsp, turmeric powder 1/2 tsp and salt
Saute the spice powders in low flame for 30 seconds
Add chopped tomato and saute well
Pour 1/2 cup of tamarind extract
Cover and cook for 5 minutes
Open the lid, add the cooked black-eyed peas with cooked water
Mash some of the peas and mix well
Cover and cook for 5 minutes
Open the lid add the ground paste
Add 1/4 cup of water in blender jar and pour into the curry
Bring into a boil, turn off the flame
Finally, garnish with coriander leaves, Our karamani kulambu is ready to serve