Karamani Kuzhambu
- 73 min
- medium
- Serves 4
Karamani kuzhambu, a Tamil Nadu tamarind gravy of black-eyed peas with Cookd Kulambu Chilli Masala. Medium-spicy, serves 4, about 75 minutes plus soaking.
You’ll need: Pressure Cooker
Ingredients
Black-eyed Peas, For Soaking1 cup
Water, For Soaking750 ml
Turmeric Powder2 grams
Oil2 tbsp
Mustard Seeds1 tsp
Curry leaves2 grams
Small Onion (Shallots)12
Garlic15 grams
Green Chilli, Slit10 grams
Tomato, Chopped2
Cookd Kulambu Chilli MasalaSalt1½ tsp
Tamarind Pulp1½ tbsp
Jaggery1 tsp
Coriander Leaves, Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 295kcal | 1180kcal |
| Protein | 14g | 54g |
| Carbohydrate | 42g | 168g |
| Fat | 9.1g | 36g |
| Fibre | 7.5g | 30g |
| Sugar | 9.6g | 38g |
Method
Soak the black-eyed peas in 750 ml water for 8 hours. Drain and rinse them well. Peel and slice the shallots and garlic, and slit the green chillies. Rinse the curry leaves, tomatoes and coriander leaves, then chop the tomatoes and coriander leaves.
Add the soaked beans, 500 ml water and turmeric powder to a pressure cooker. Pressure cook on medium flame for 4 whistles. Let the pressure release naturally; the beans should mash easily when pressed.
Heat the oil in a kadai on medium flame for about 1 minute until hot. Add the mustard seeds and let them splutter for about half a minute. Add the curry leaves, shallots, garlic and green chillies, then fry for 4 to 5 minutes until the shallots are soft and lightly golden.
Add the tomatoes and turmeric powder. Cook on medium flame for 5 to 6 minutes until the tomatoes are soft and their raw smell goes.
Add Cookd Kulambu Chilli Masala and salt. Cook on low flame for 1 minute until the masala is evenly mixed and its raw smell starts to reduce.
Add the tamarind pulp, jaggery and 400 ml water. Boil on medium flame for 8 to 10 minutes until the gravy thickens and the raw tamarind smell reduces.
Add the cooked black-eyed peas with any cooking water left in the pressure cooker. Simmer on low flame for 5 minutes until the gravy coats the beans. Add the coriander leaves and switch off the flame.
Before you start
- How long does Karamani Kuzhambu take?
- 1 hour 13 minutes from start to finish. That is 15 minutes of preparation and 58 minutes of cooking.
- How many people does Karamani Kuzhambu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Karamani Kuzhambu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Karamani Kuzhambu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Karamani Kuzhambu?
- 1 cup Black-eyed Peas, 1 grams Turmeric Powder, 2 grams Curry leaves, 15 grams Garlic, 10 grams Green Chilli, 8 grams Cookd Kulambu Chilli Masala, and a few more listed on this page.
- Do I need a pressure cooker for Karamani Kuzhambu?
- Yes, this one is cooked under pressure.
- How many calories are in Karamani Kuzhambu?
- About 295 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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