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Black Eyed Peas Kara Kozhambu Recipe

Black Eyed Peas Kara Kozhambu is a popular Indian Side Dish
Author :
 
On :
Thursday, 29 January, 2015
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

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:

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



     

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