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Karamani Kara Kuzhambu

Karamani Kara Kuzhambu is a spicy dish that can be enjoyed with steamed white rice.

Karamani Kara Kuzhambu

Recipe rating: N/A
Recipe by S Kamala Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

20

minutes

Karamani Kara Kuzhambu is a spicy dish that can be enjoyed with steamed white rice.

Ingredients

  • Cow gram (karamani) – 1 cup

  • Tamarind – Lemon size

  • Sambar Powder – 1 heaped tablespoon

  • Turmeric powder – ½ teaspoon

  • Sambar Onion – 10 Nos

  • Garlic flakes – 10 Nos

  • Oil – 2 tablespoons

  • Mustard – 1/2 teaspoon

  • Fenugreek (Vendhayam) – 1/2 teaspoon

  • Asafoetida powder – 2 pinches

  • Curry leaves – few

  • Salt – 2 teaspoons or as per taste

Directions

  • Soak one cup of tamarind and salt in water.
  • Chop the onion roughly and set aside.
  • Heat one teaspoon of oil in a frying pan and fry the karamani until it turns light brown.
  • Place the karamani in a pressure cooker and add two cups of water. Cook for three whistles, then cool and drain the excess water.
  • Squeeze out the tamarind and extract the juice. Add more water and repeat the process to get 3 cups of tamarind juice.
  • In a separate pan, heat the oil and add mustard. When it starts to pop, add fenugreek, asafoetida, and curry leaves.
  • Add the chopped onion and garlic flakes and stir for a few seconds.
  • Add the sambar powder and turmeric powder and give a quick stir.
  • Pour the tamarind water and the cooked Karamani into the frying pan and stir.
  • Allow to cook on a medium flame until it boils.
  • Serve over hot steamed rice.
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