KARAMANI KUZHAMBU

Black-eyed peas / Karamani of the tamilians are an excellent source of calcium, vitamin A and folate. They are low in fat and sodium and contain no cholesterol.
Amma’s recipe. Tried it in a simplified version today. It came out pretty well. I had made Okra fry to go with this.

Preparation Time – 15 Mins

Serves - 2

Ingredients:

Black Eyed Peas – 100 gms
Potato – 1
Tomato – 2
Coconut Grating – a pinch
Onion – 1
Tamarind Juice – 1 Tsp
Curry powder/ Sambar powder – To taste
Chilly Powder – To taste
Turmeric powder – a pinch
Cumin seeds – a few
Fennel seeds – a few
Curry Leaves – Few
Salt – To taste
Sesame Oil

Method:

1. Soak the black eyed peas for 3- 4 hours and add salt and cook them soft.
2. Pour some sesame oil and add onions, tomato and the grated coconut. Grind this mixture into a soft paste.
3. Now, in a kadai, pour some sesame oil. Add cumin seeds, fennel ( sombu) seeds, curry leaves, potato (cut into medium size pieces)
4. Add the ground paste. Add the turmeric powder, chilli powder, curry powder and the necessary salt to this. Allow it to boil.
5. Once it is boiling, add the tamarind juice and the boiled Black eyed peas and pressure cook for one whistle.
6. Karamani / Black eyed peas kuzhambu is ready. You may chose to season this at the end. This goes very well with white rice and papad.