Karamani Kara Kuzhambu/Blackeyed Beans Gravy

Today,  Priya’s Virundhu special is authentic and traditional TamilNadu dish -Karamani Kara kuzhambu. “Kara Kuzhambu” means “spicy gravy”, you can adjust the spice level according to your taste. But the measurements I have given will surely suite for everybody. This gravy is my daughter’s favourite, she loves to add 1 tsp of gingelly oil to the hot steaming rice along with this gravy and enjoys it with rice vathal or appalam. Try it out friends you will all surely love it. One delicious, healthy and finger licking karamani kara kuzhumbu right from my kitchen to you all. Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

Here’s how to make Karamani Kara Kuzhambu with step by step photos…

Ingredients

Karamani/Black eyed beans	1 cup
Onion	1 finely chopped
Tomato	1 finely chopped
Garlic cloves	6-8
Tamarind	One lemon sized ball
Red chilli powder/Milagai podi	2 tsp
Coriander powder/Dhaniya podi	4 tsp
Turmeric powder/Manjal podi	¼ tsp
Salt	As needed
Cilantro/Kothamalli	3 tsps finely chopped

For Tempering

Gingelly oil/Nalla ennai	1 tbsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Fenugreek seeds	½ tsp
Black pepper corns	6
Asafoetida	One pinch
Curry leaves	8-10

To Grind

Grated coconut	4 tbsp
Cumin seeds	1 tsp

Method

Wash and soak the karamani/Black eyed beans overnight. Drain the water in the morning, rinse it well and pressure cook it with fresh water for 1 or 2 whistles.

Soak the tamarind in about 1 cup of water, extract the juice by adding 1 more cup of water and keep it aside.

Heat oil in kadai splutter mustard seeds, then add cumin seeds, fenugreek seeds, black pepper corns, asafoetida, curry leaves and saute for 30 secs.

Add the onions, garlic, with pinch of salt and saute until they turn golden brown.

Now add the chopped tomatoes and saute until they turn mushy.

Add the red chilli powder, coriander powder, turmeric powder and saute for about one minute.

Now add the tamarind extract, salt and let it boil really well for about 3 minutes.

Now add the cooked karamani and let it boil for about 5-8 minutes.

Meanwhile grind the coconut in to find paste with required amount of water. Add the ground coconut to the karamani kuzhambu and let it boil for another 5-8 minutes in low flame.

Adjust the consistency of the gravy accordingly; it should neither be too watery nor too thick.

Finally add the chopped cilantro and switch off the stove. Super delicious and mouthwatering karamani kaara kuzhambu is ready to be served.

Serve it with hot white rice and appalam or as side dish for idlis, dosas, rotis, chapathis.

Suggestions:

• You can add vegetables like drumsticks, plaintains or brinjals to this gravy will taste awesome, since I was running out of those veggies I made a plain authentic karamani kuzhambu.

Thank you for visiting my space, please come back again for more yummy and traditional dishes of South India.

Other South Indian Kuzhambu varieties that might be of your interest...

Vatha Kuzhambu [Sundakkai Vatha Kuzhambu]

Paruppu Urundai Kuzhambu
More Kuzhambu/Mor Kuzhambu

Milagu Kuzhambu/Black Pepper Kuzhambu
Vendhaya Kuzhambu/Fenugreek seeds gravy
Poondu Kuzhambu/Garlic Kuzhambu

Karivepillai poondu kuzhambu/Curryleaves & garlic gravy

Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]

Ennai Kathrikkai Kuzhambu/Brijal gravy

Thakkali Kuzhambu/Tomato kuzhambu

Maangai Kuzhambu/Raw Mango gravy

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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Until then I am signing off…