Here’s something hearty and healthy for cold wintry days. Usually Black eyed peas / Cow peas / Lobia/ Thatta Payir / Karamani makes us think of a sundal recipe or quick salad recipe. But they pair well with gravies too. They are real friendly with most common veggies like brinjal, bottlegourd and drumstick. Moreover you don’t have to break your head about pre-soaking overnight, these are softer dried peas and require less soaking time. Here’s a light version of kara kuzhambu recipe made with black eyed peas and drumstick that we make often at home… Saturday is usually a veg day and this kuzhambu with potato fry and applam is all it takes to make a hearty comforting meal!
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|1/4 cup||Black peyed peas (dry beans)|
|1/2 cup||Tomato (chopped)|
|1 no||Green Chili|
|15||Sambar onions/ pearl onion / shallots or use 1 cup chopped regular onions|
|6||Drumstick ( 2 inch pieces)|
|1/2 teaspoon||Mustard seeds|
|1/2 teaspoon||Cumin seeds|
|5 leaves||Curry leaves|
|1/4 teaspoon||Asafoetida powder|
|1/4 cup||Fresh grated coconut|
|1 teaspoon||Fennel seeds|
|1/4 teaspoon||Turmeric powder|
|1 teaspoon||Red Chili powder|
|3 teaspoons||Coriander powder|
|1 cup||Water (for pressure cooker)|
|1/2 cup||Water (for gravy)|
|1 cup||Water (for cooking drumstick)|
|¼ cup||Water (for soaking tamarind)|
|1 & 1/2 teaspoon||Salt (or to taste)|
|1 teaspoon||Sambar / Puli Kuzhambu podi (optional) (this helps to make thick gravy)|
Grab a handle full of black eyed peas. They also go by these names… Cow peas / Field peas / Thatta Payir / Karamani Soak the dried beans in some warm water for about 1 hour. The main reason behind soaking is to minimize gastric problem, preserve nutrition, cleanse and also help with digestion. (Alternately you can dry roast the beans for few minutes and then cook) You may soak for longer if you have the time.
Soak a marble size tamarind separately in some water and get the extract. Cut the sambar onions/ pearl onions into lengthwise. Chop the tomatoes., slit open the green chili and gently crush the garlic. Drumstick needs to cooked in some water over the stove or microwave for 2 minutes (high power)
Wash and rinse the soaked peas and pressure cook with 1 cup of water for just 2 whistles. Do not overcook it may make the beans get mushy. Let cool and keep aside the cooked peas along with the water in which it is cooked.
In a pan, heat oil and splutter mustard, cumin seeds and curry leaves. Sprinkle asafoetida and add the cut onion, green chili, garlic and saute until soft. Now add the tomatoes and cooked drumstick along with turmeric powder, red chili powder, coriander powder and salt.
Fry this for few minutes until the oil separates. Keep an eye and saute these over low flame as it has a tendency to brown quickly.
At this stage add the tamarind extract, water and cooked black eyed peas. While it simmers, grind the coconut and fennel seeds with some water and make a thick paste.
Add this to the gravy and mix. For more colour and additional flavour, you can include a teaspoon of sambar power or puli kuzhambu powder if you wish. This is purely optional, it actually helps with extra flavor and also thickens the gravy.
Bring it to a rolling boil and simmer for 5 minutes or until the gravy thicken to desired consistency.
Adjust with water for a thin consistency. Garnish with some curry leaves.
We had this kuzhambu with pipping hot rice, pan fried potato and appalams.
Serves 2-3 adults
You may use any type of cow peas, red or black eyed peas for this recipe.
Soaking for longer time helps with easy digestion. If you have time you may soak up to 2 – 3 hours. Alternately you may dry roast the beans and then cook it speed up the cooking process.