Black Eyed Peas Kara Kozhambu

Recipe by
Total Time:
4- 8 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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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

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