Karamani Kuzhambu

“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: Easy

    A delicious gravy made with mochai kottai (dried beans) and tamarind. This is served with steamed rice.

  • Kondaikadalai Masala Kuzhambu

    Difficulty: Easy

    This tangy kuzhambu made with kondai kadalai is served with hot rice or roti.

Karamani Kuzhambu

Recipe by S Kamala
0.0 from 0 votes
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



A gravy dish made with karamani (cowgram), tamarind and coconut. This dish is served with steamed rice.


  • 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


  • 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


  1. Ananya Mahadevan

    wondering if you are familiar with Kuzhambu vadaam which we use in this sambar. Your site is my homepage now.

  2. Hi Ananya Mahadevan,

    It is a honour for me to have my site as homepage. Thank you. Yes. I used to prepare Kuzhambu vadam for seasoning. However, since it takes lot of time and continuous drying in the sun etc., I am buying it from shops which are equally good. Anyway, I will give the recipe separately.

  3. Ananya Mahadevan

    do we get kuzhambu vadaam in shops now? amazing. yeah, would love to know your version of the same recipe. We use soaked karamani,ulundhu, kaanja molagaai and perungaayam make small irregular balls and sun dry them. I even made it here in the microwave. came out well. Please post ur style.

  4. Hi Ananya,

    I used to prepare Vadagam as follows:


    Sambar Onion – One kg
    Garlic – 2 whole
    Mustard seeds – 1 cup
    Fenugreek seeds – ½ cup
    Black gram dhal – 1 and half cup
    Jeeragam – 1 cup
    Turmeric Powder – 2 teaspoons
    Crystal salt (Kal Uppu) – a handful
    Castor oil – 1 to 1-1/2 cup


    Peel and chop the onions and garlic finely. Put it in a morter (Ural) and pound it just to crush them.

    Soak half cup Black Gram dhal (Urad dhal) and two teaspoon fenugreek seeds in water for about one hour and grind it to a coarse paste. (This acts as a binding agent).

    Put this paste In a big bowl and add all the ingredients (except caster oil) together with the pound onions and garlic. Mix thoroughly and make it into small lemon sized balls. Put it in a tray and dry them under the hot sun, one whole day.

    In the evening, break the balls, add half of the castor oil, mix well and shape them into balls once again.

    Next day morning, place them on the tray and dry it again in the hot sun for the whole day.

    Repeat the above procedure with the other half portion of the castor oil.

    These balls must be dried under the hot sun for 4 or 5 days or until they are well dried.

    PS: Some people, who do not take onion or garlic, add grated ash gourd to the above mixture instead of onion and garlic.

    Thuvar dhal and bengal gram dhal also added to this.

  5. Ananya Mahadevan

    this is a very new style of making kuzhambu vadams. We seldom take onion garlic in our food. Hence I think i'd go for the ashgourd method suggested by you. It is a detailed recipe. You must post it seperately for the benefit of the others. Thank you very much for sharing it quickly with me.

  6. Hi kamala,
    A quick question, is it ok if I soak karamani overnight and pressure cook for the recipe ? Thanks

  7. Hi Arthy,

    Yes. You can soak it overnight and pressure cook. However, if you want to make this kuzhambu immediately, we can fry the gram and cook it. If you fry the gram (whether you soak it after frying or cook it immediately), it will be more tasty.

  8. Latha dinesh

    Hi kamala! You have a wonderful site with many easy recipes….congrats!

    i tried ur karamani kuzhambu and came out really well…….thank u 🙂

  9. I liked this version of khuzhambu as it did not involve garlic and i would like to add few additives to this. As the karamani, tamarind extract, turmeric powder are boiling, a paste made of coconut ,curry leaves, sambar powder, fried gram, ginger, coriander seeds, cumin seeds, asfoetida, added to the karamani brings out nice flavour.

    Plz. try this. I hope you will like it.

    I like your recipes very much.

Leave a Comment

Your email address will not be published. Required fields are marked *