Karamani Kara Kuzhambu Written by Kamala Updated on April 12, 2023 in Kuzhambu Jump to Recipe Print RecipeKaramani Kara Kuzhambu is a spicy dish that can be enjoyed with steamed white rice. Pin Print Karamani Kara Kuzhambu 0.0 from 0 votes Recipe by S Kamala Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy Servings5servingsPrep time5minutesCooking time20minutes 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 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.