Happy's Cook

Wednesday, August 17, 2016

Thatta Payir Kuzhambu Recipe | Karamani Kuzhambu | Black eyed beans - Cow Peas(Lobia) Kuzhambu

I always buy different kinds of beans/peas to make sundal for Happy. Though I try all kinds, her personal favorite is green gram and Channa. Once I bought a big pack of thatta payir (karamani) and she was not interested when I made sundal. I asked my colleagues about the recipes with karamani to finish off the pack. Nisha gave me the idea of Karamani Kara Kuzhambu and I tried it the very next weekend with few modifications from our normal puli/kara kuzhambu. It tasted very good and we all loved it. Though we are not fans of karamani, considering the health benefits, I started to make this kuzhambu once in a while. Let us move on to the recipe:
Thatta payir(karamani)  -  1/2 cup 
Big Onion - 1 
Shallots - 5 to 6 
Tomato - 1 
Garlic - 4 to 5 
Tamarind - 1 lemon sized ball 
Turmeric Powder - 1/2 tsp 
Chilli Powder - 1.5 tsp 
Coriander powder - 1 tsp 
Salt - as required  
To Temper: 
Oil - 1 tbsp(gingelly oil) 
Mustard - 1 tsp 
Fenugreek seeds - 1 tsp 
Curry leaves - 1 Sprig
To Grind: 
Coconut - 1/4 cup 
Small Onion(Shallots) - 6 to 7 
Fennel Seeds - 1 tsp
1. Soak the karamani overnight and pressure cook it for 3 to 4 whistles by adding required salt and a cup of water.
2. Meanwhile, grind the items under 'To Grind' to a smooth paste by adding a little water. Soak the tamarind in warm water and extract the juice. Chop the onions, garlic and tomato. In a pan, add some oil and allow the items under 'To Temper' to crackle. (take care not to burn the fenugreek)
3. Then add the chopped onion and a little salt. Once it turns translucent, add the garlic and the chopped tomato. When the tomato mashes well, add the chilli powder, turmeric powder and coriander powder. Mix everything together and saute it for 3 to 4 mins until the raw smell of the masala leaves. Now add the ground coconut paste and mix it once.
4. Then add the cooked karamani(black eyed beans) along with the water used for cooking. Along with this add the tamarind extract and required water for the gravy. Bring everything to a rolling boil and allow the kuzhambu to boil for another 3 to 4 mins in high flame. When everything blends well and the kuzhambu reaches the required consistency, switch off the flame. If required garnish it with chopped coriander leaves.
Serve the yummy and healthy kuzhambu with steamed rice and any poriyal of your choice. I served it with Vazhaithandu kootu and fryums.
Points to remember:
  • The kuzhambu thickens after some time. So switch off the kuzhambu accordingly.
  • You can also add the vegetables like brinjal and drumstick along with this curry.
  • Don't skip the garlic, it will help in the digestion. I forgot to add it while making this kuzhambu hence you couldn't see it in the stepwise pictures. I have included it in the ingredients and recipe here.
  • If you prefer kuruma kind of kuzhambu with Karamani(Lobia), then you can skip the tamarind. Also, skip the mustard and fenugreek. Instead, temper it with cloves, cinnamon and cardamom. 
Warm Regards,
Happy's Cook - Divya

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