Karamani puli kuzhambu | Cow pea in tamarind curry

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