Karamani Kara Kuzhambu is a spicy dish that can be enjoyed with steamed white rice.
Karamani Kara Kuzhambu
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
5
minutesCooking time
20
minutesKaramani 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
Tomato – small one
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 and tomato 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 chopped tomato and fry for a while.
- 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.