Wednesday, November 11, 2009

Karamani Kara Kuzhambu


1.Karamani(Black Eye Peas) - 150 grams
2.Tamarind - Lemon sized
3.Asafoetida - 1 tsp
4.Red chilli powder - 1 tsp(add more or less depending on your taste)
5.Sambar Thool - 1 tsp
6.Gingelly oil or any cooking oil - 2 tbs
7.Onion - 1 Medium sized(Chopped)
8.Garlic - 10 cloves
9.Jaggery - 1 inch piece
10.Curry leaf - Small qty
11.Seasoning vadam(Vengaya vadagam/kuzhambhu thalikum vadagam) - 1 tsp
12.Salt - Needed qty


1.Soak Karamani for about 5 hours,drain water and keep aside.
2.Soak tamarind for about 30 minute and then take the juice.Keep aside.
3.In a pan,add 2 tbs oil and fry seasoning vadam/Mustard+Urid dhal.Keep aside.
3.In the same pan add remaining oil and then add asafoetida,fry for a second and then chopped onion,garlic and curry leaf.
4.Fry the onion and garlic well and now add the tamarind juice.
5.Add chilli powder,sambar thool and salt.
6.Mix well and add the karamani.
7.Close the pan with lid and allow the contents to boil well in medium flame.
8.When the contents is getting thickened,add jaggery.Mix well.
9.Now,add the fried seasoning vadam.

Note:You can substitute mustard+urid dhal to season the kuzhambhu incase you dont have seasoning vadam with you.

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