Karamani is a versatile legume that can be used in various dishes. It is also known as cowgram or black-eyed peas in English. In this blog post, I will show you how to make a delicious karamani curry that is rich and creamy. This curry is perfect for pairing with Indian breads like roti, naan, or paratha. You can also serve it with any mild pulao or fried rice for a satisfying meal.
Karamani Curry
Course: Gravies4
servings30
minutes20
minutesThis Karamani Curry is a gravy type dish goes well with Indian Breads or any mild pulao/fried rice.
Ingredients
Karamani (Cow gram) – 1 cup
Tamarind – Gooseberry size
Tomato – 1 big
Onion – 1
Sambar Powder – 1 heaped teaspoon
Turmeric powder – ½ teaspoon
Cinnamon stick – 2 small
Sombu (aniseeds) – 1/2 teaspoon
Red Chillies – 2
Oil – 2 tablespoon
Salt – 1 teaspoon or as per taste
Directions
- Soak the Karamani in water for a minimum of 6 hours or overnight.
- Rinse the soaked Karamani thoroughly and transfer it to a pressure cooker. Add two cups of water and a pinch of salt. Cook for three to four whistles, ensuring not to overcook.
- Grind the tomatoes and tamarind into a smooth paste.
- Finely chop the onion.
- Heat oil in a kadai. Once the oil is hot, add cinnamon sticks, red chillies, and aniseeds. Then, add the chopped onion and fry until it turns transparent.
- Add the ground tomato-tamarind paste, sambar powder, turmeric powder, and salt to the kadai. Mix well.
- Add the cooked Karamani along with the water used for cooking. Stir well.
- Allow the mixture to boil on medium heat. Once it reaches a semi-solid consistency, remove it from the stove.
Recipe Video
Notes
- If you want to make this curry immediately, you can skip soaking and fry the Karamani in a teaspoon of oil till it turns golden brown and pressure cook it as above.