Black eyed peas curry/ Karamani kuzhambhu
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
Instructions
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