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Chettinadu Karamani (Black Eyed Peas) Kara Kozhambu

Chettinadu Karamani (Black Eyed Peas) Kara Kozhambu is a popular Indian Side Dish
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Side Dish
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Serves 2


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


2 tsp - Coriander powder

1/2 cup - Coconut


  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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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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