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black eyed peas curry
CuminPeppers

Black eyed peas curry/ Karamani kuzhambhu

5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
soaking time 1 hour
Total Time 1 hour 30 minutes
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:
  1. Take 1/2 cup of coconut in a blender jar, add cumin seeds
  2. blend into a smooth paste by adding little water
To pressure cook the black-eyed peas/ karamani:
  1. Firstly,wash and rinse the grain 2, 3 times
  2. Add 3 cups of water to soak
  3. Soak it for 1 hour
  4. After 1-hour peas would become double of its own size, add into the pressure with the water
  5. add 1/2 tsp of water
  6. Pressure cook for 5 whistles in medium flame
To cook:
  1. 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
  2. Add curry leaves and green chilly, saute till you get the aroma
  3. Add shallots, garlic, ginger. saute it well for 4 minutes
  4. Add a cup of chopped chayote, saute
  5. Add all the spice powders (ie) coriander powder 11/2 tbsp, Kashmiri red chilly powder 2 tsp, turmeric powder 1/2 tsp and salt
  6. Saute the spice powders in low flame for 30 seconds
  7. Add chopped tomato and saute well
  8. Pour 1/2 cup of tamarind extract
  9. Cover and cook for 5 minutes
  10. Open the lid, add the cooked black-eyed peas with cooked water
  11. Mash some of the peas and mix well
  12. Cover and cook for 5 minutes
  13. Open the lid add the ground paste
  14. Add 1/4 cup of water in blender jar and pour into the curry
  15. Bring into a boil, turn off the flame
  16. Finally, garnish with coriander leaves, Our karamani kulambu is ready to serve