Karamani puli kuzhambu | Cow pea in tamarind curry


Karamani puli kulambu


Cuisine Style: Erode, Tirupur, Kovai, south india | Preparation&Cooking Time: 20 minutes | To Serve: 4 | Type : Curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

  • Karamani [Cow pea, Black eyed pea] – 1 cup [Fresh]
  • Tamarind puree – ½ cup or tamarind paste – 2 tbsp
  • Turmeric powder – ¼ tsp
  • Coriander leaves – 1 spring [chopped]
  • Jaggery – ½ tsp [grated]
  • Oil – 2 tbsp
  • Salt to taste
  • Asafetida a pinch
  • Water as needed

For roasting & grinding

  • Dry red chilli – 2
  • Coconut – 2 tbsp [grated]
  • Coriander seeds – ½ tbsp
  • Urad dal – ½ tbsp
  • Bengal gram – 1 tbsp
  • Heat oil in a pan then roast above ingredients & coarsely grind

For seasoning

  • Mustard seeds – 1 tbsp
  • Urad dal – ½ tbsp
  • Bengal gram – ½ tbsp
  • Curry leaves – 1 spring

Method

  • Wash & boil karamani [cow pea] in a pressure cooker for 3 whistles.
  • Heat oil in a pan add mustard seeds & let its splutter. Then add Bengal gram & urad dal.
  • Add onion sauté till golden brown.
  • Add dry red chilli &curry leaves & asafetida.
  • Add boiled karamani, salt, turmeric & red chilli powder sauté well.
  • Add tamarind water, mix well & let it boil.
  • Then add jaggery & ground powder mix well & let the mixture thickens.
  • Then pour 1 tbsb of gingelly oil, cut off heat. Serve hot with rice

Cow pea in tamarind curry
Cow pea in tamarind curry


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