Ingredients

• 3/4 cup - Karamani (black eyed peas)
• Tamarind (small lime sized)
• 3 tsp - Oil
• 1 tsp - Mustard seeds
• 10 - 15 - Curry leaves
• 1 tsp - Cumin seeds
• 1 tsp - Fenugreek seeds
• 4 - Garlic pods
• 6 - Small onions
• 3/4 cup - Tomatoes
• 1/2 tsp - Turmeric powder
• 1 tsp - Chilli powder
• Salt
• 2 tsp - Coriander powder
• 1/2 cup - Coconut

How to Make Black Eyed Peas Kara Kozhambu

• Soak karamani for 4 hours and pressure cook till it is soft.
• Soak tamarind in water for some time and extract the juice from tamarind.
• Heat oil in a pan and add mustards seeds, cumin, fenugreek seeds and garlic pods and let it crackle.
• Add onions and saute them till they turn brown.
• Add tomatoes and cook till it gets mashed.
• Pour the tamarind extract, add turmeric powder, chilli powder and coriander powder.
• Let it simmer for 15 minutes.
• Grind coconut to a fine paste with water and add this to the mixture.
• Add karamani and let it simmer for few minutes.
• Serve it hot.
• Recipe Courtesy: Indian Vegetarian Kitchen