Karamani Kaara Kuzhambu

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 2 cups - Cooked black-eyed peas
  • 1.5 cups - Tamarind extract
  • 1 tsp - Red chilli powder
  • 1 - Onion (large, cubed)
  • 1 - Tomato (big, juicy)
  • 5 - Garlic cloves (crushed)
  • 1/2 tsp - Mustard seeds
  • 1/4 tsp - Fenugreek seeds
  • 1/2 tsp - Cumin seeds
  • A few curry leaves
  • 1/4 cup - Gingili oil
  • Salt
  • To grind:
  • 1/4 cup - Grated coconut
  • 1 tsp - Fennel seeds
  • To roast and grind:
  • 2 tbsp - Coriander seeds
  • 1 tsp - Fenugreek seeds

How to Make Karamani Kaara Kuzhambu

  • Grind the coconut and fennel seeds together into a fine paste and keep aside.
  • Meanwhile dry roast the coriander seeds and fenugreek seeds together and grind into a fine powder. Keep aside.
  • Heat the gingili oil, splutter the mustard seeds, fenugreek seeds, curry leaves, and cumin seeds. Immediately add the cubed onions, crushed garlic cloves, curry leaves and chopped tomatoes. Saute till the onions turn translucent.
  • Add the cooked beans and mix.
  • Now add the tamarind extract, red chilli powder, and salt and cook covered for a few minutes.
  • Finally add the coconut paste and ground coriander-fenugreek powder and cook until the oil separates. Remove from flame.
  • Serve with rice and papads.
  • Recipe courtesy: Priya Easy N Tasty Recipe

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