“Karamani” also known as “Thattai Payaru” is called as “Cow Gram” and “Black Eyed Beans”. This kuzhambu (gravy) is made with tamarind, coconut and karamani (cow gram). You can also make this Kuzhambu using Mochai kottai or Whole gram (Kondai kadalai) instead of Karamani.
Mochai Kottai Kuzhambu
Difficulty: EasyA delicious gravy made with mochai kottai (dried beans) and tamarind. This is served with steamed rice.
Kondaikadalai Masala Kuzhambu
Difficulty: EasyThis tangy kuzhambu made with kondai kadalai is served with hot rice or roti.
Karamani Kuzhambu
5
servings5
minutes25
minutesA gravy dish made with karamani (cowgram), tamarind and coconut. This dish is served with steamed rice.
Ingredients
Karamani – 1 cup
Tamarind – Lemon size
Sambar Onion (Shallot) – 5 to 6
Sambar Powder – 1 heaped tablespoon
Turmeric powder – ½ teaspoon
Coconut gratings – 2 tablespoon
Oil – 2 tablespoon
Mustard – 1 teaspoon
Asafoetida Powder – 1/4 teaspoon
Curry leaves – few
Salt – 2 teaspoons or as per taste
Directions
- Soak tamarind in one cup of water and extract the juice. Add one more cup of water and make two cups of tamarind juice and set aside.
- Chop the onion and keep aside.
- In a kadai put one teaspoon oil and fry the Karamani till it turns light brown.
- Put the roasted karamani in a pressure cooker and add 2 cups of water. Pressure cook for three to four whistles.
- Once it is cooled down, open the cooker and add tamarind juice, sambar powder, turmeric powder and salt.
- Mix well and bring it to boil.
- Grind the coconut to a fine paste.
- When kuzhambu starts boiling, add the coconut paste and stir well.
- In a small pan put the oil and when it is hot add mustard. When it pops up add asafoetida, chopped onion and curry leaves.
- Fry for few seconds and add to the boiling kuzhambu.
- Allow to boil in a low flame for few more seconds and remove from stove.
Recipe Video