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Karamani Kuzhambu/ Black eyed beans curry for rice
Prep Time
8 hrs
Cook Time
20 mins
Total Time
8 hrs 20 mins
 
Ingredients
  • 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
To grind
  • 1/4 cup Coconut
  • 2 Red chili
  • 1 tsp Jeera
  • Some chopped onion
Instructions
  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. 

  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. Combine well.

  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. Add water and make it a smooth paste.

  14. Add the coconut paste, bring it to boil for a minute and turn off the flame.

  15. Serve hot with rice and papads.