Karamani is also called as Thattai payiru in Tamil. Black-eyed bean is a tasty and healthy bean, you can make varieties of dishes with that like, Karamani sundal, kuzhambu, Black-eyed beans rice, and many more. Karamani Kuzhambu is made with Karamani/Thattai payiru/black eye beans, tamarind, chili powder, and coconut paste. You can make the same dish without adding coconut paste too, and also you can add vegetables like drumstick, brinjal or any other vegetables of your choice.
Other Kuzhabu Varieties: Paruppu urundai kuzhambu, mor kuzhambu, Vendakkai puli kuzhambu, Vendakkai kara kuzhambu.
- 1 cup Karamani/Black eye beans
- Lemon sized Tamarind
- 2 tsp Sesame oil
- Few Curry leaves
- 1/2 tsp Fenugreek seeds
- 1/2 tsp Mustard seeds
- 1/2 cup Chopped onion / 10 Shallots
- 5 Garlic pods
- 1 Tomato
- 1 tsp Sambar powder
- 1/2 tsp Coriander powder
- Salt as needed
- 1/2 tsp Turmeric powder
- 1/4 cup Coconut
- 2 Red chili
- 1 tsp Jeera
- Some chopped onion
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Soak Karamani/Black eyed beans for at least 8 hours or overnight.
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Once done, pressure cook for 2 or 3 whistles.
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When the pressure released, open and drain the excess water and keep it aside.
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Soak tamarind and squeeze the pulp and keep it aside.
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Heat oil in a pan, add mustard seeds and fenugreek seeds.
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Once it splutters add curry leaves.
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Add chopped onion and garlic pods, saute for a minute.
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Add chopped tomato, cook till it becomes mushy.
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Add sambar powder, coriander powder, salt, and turmeric powder. Combine well.
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Now add tamarind water and bring it to boil.
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Cook covered for 10-12 minutes.
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Add Karamani/black eyed beans.
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In a mixer jar, add coconut, chopped onion, jeera, and red chilis. Add water and make it a smooth paste.
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Add the coconut paste, bring it to boil for a minute and turn off the flame.
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Serve hot with rice and papads.
Step by Step Pictures
Method
1. Soak Karamani/Black eyed beans for at least 8 hours or overnight.
2. Once done, pressure cook for 2 or 3 whistles.
3. When the pressure released, open and drain the excess water and keep it aside.
4. Soak tamarind and squeeze the pulp and keep it aside.
5. Heat oil in a pan, add mustard seeds and fenugreek seeds.
6. Once it splutters add curry leaves. (I don’t have fresh curry leaves, so I have added powdered curry leaves).
7. Add chopped onion and garlic pods, saute for a minute.
8. Add chopped tomato, cook till it becomes mushy.
9. Add sambar powder, coriander powder, salt, and turmeric powder.
10. Now add tamarind water and bring it to boil.
11. Cook covered for 10-12 minutes.
12. Add Karamani/black eyed beans.
13. In a mixer jar, add coconut, chopped onion, jeera, and red chilis.
14. Add water and make it a smooth paste.
15. Add the coconut paste, bring it to boil for a minute and turn off the flame.
16. Serve hot with rice and papads.
