Karamani (Cow gram) Kuzhambu


  • Karamani – 1 cup
  • Tamarind – Lemon size
  • Salt – 2 teaspoon
  • Sambar Powder – 1 heaped tablespoon
  • Turmeric powder – ½ teaspoon
  • Coconut gratings – 2 tablespoon
  • Oil – 2 tablespoon
  • Mustard – 1 teaspoon
  • Sambar Onion – 5
  • Curry leaves – few


  1. Soak tamarind and salt in one cup of water.
  2. In a kadai put one teaspoon oil and fry the Karamani till it turns light brown. Put it in a pressure cooker and add 2 cups of water and pressure cook for three whistles. Cool it and drain the excess water.
  3. Squeeze out the tamarind and extract the juice. Add more water and again take out the remaining juice. The tamarind juice should be of 3 cups. Add sambar powder and turmeric powder to the tamarind juice. Add cooked karamani also. Mix well and bring to boil.
  4. Grind the coconut to a fine paste. Add to the boiling kuzhambu. Stir well. Allow to boil in a low flame for few more minutes. Season it with mustard, curry leaves and chopped onion.
  5. Note: You can also make the above Kuzhambu using Mochai kottai or Whole gram (Kondai kadalai) instead of Karamani.


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