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    Karamani Kuzhambu | South Indian Black-eyed Bean Gravy

    Mar 18, 2015 · 2 Comments

    My 104th recipe, "Karamani Kuzhambu (Black-eyed Bean Gravy)", a Chettinadu style kuzhambu. My love for dry beans and South Indian gravy continues. I cannot seem to have enough of dry beans for lunch. There are so many varieties of dry beans available and countless delicious dishes that could be made from them. Hence, it has become one of my favorite ingredients to work with.

    While I had posted gravies made with mochakottai and chana earlier, now it is the turn of my other favorite, the black-eyed bean / Karamani. These beans are a subspecies of cowpeas and are extremely high in protein. Especially for vegetarians like me who are missing on the protein from animals, such dry beans are a blessing and an absolute must. However I would draw a blank if asked to chose my favorite among these beans.

    I love each one of them and with the variations in the gravies made with them, I can never get bored of them. My mom used to make this gravy very often, but adding yam along with it. It used to taste so wonderful. Since I do not find fresh yam here, I am forced to make this Karamani kuzhambu without the yam. But still it tastes good and one of my favorites to have with white rice along with a teaspoon of ghee 🙂

    karamani kuzhambu

    Karamani Kuzhambu

    Karamani Kuzhambu

    Revathi Palani
    Karamani Kuzhambu is an easy to make and protein rich South Indian gravy made with black eyes peas. Perfect with white rice and a teaspoon of ghee.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Gravy
    Cuisine Indian
    Servings 6

    Ingredients
      

    • Dry Karamani (Black-eyed bean) - 1 Cup
    • Tamarind - 1 Big goose berry size
    • Salt - 2 tsp (adjust as needed) + 1 small pinch
    • Ripe tomato - 1 large
    • Turmeric - ¼ tsp
    • Asafoetida - ¼ tsp + 1 small pinch
    • Sambar powder - 2 tbsp ( Red chilli powder - ¾ Tbsp + Coriander powder - 1 ¼ Tbsp)
    • Onion - 1 Medium (Finely sliced)
    • Brinjal - 3 Medium
    • Potato - 1 Large

    To Temper

    • Oil - 3 Tbsp
    • Mustard - ¼ tsp
    • Broken urad dal - ½ tsp
    • Fenugreek seeds - ¼tsp
    • Jeera - ½ tsp
    • Curry leaves - 1 Sprig
    • Garlic - 5 Cloves (Skinpeeled and crushed)

    To Grind

    • Coconut - ¼ Cup (Roughly chopped)
    • Coriander seeds - ½ tsp
    • Fennel seeds - ½ tsp

    Instructions
     

    • First wash and soak the bean for atleast 30 minutes. Then pressure cook the bean for 3 whistles with sufficient water along with a pinch of asafoetida and salt (one small pinch). Once done keep it aside. The bean should be ¾ cooked.

      kuzhambu   kuzhambu
    • Also, Grind the ingredients listed under "To grind" with little water into a smooth paste.

      kuzhambu   kuzhambu
    • Also in parallel, soak the tamarind in warm water along with salt (about 2 tsp) for atleast 15 minutes. Then extract the tamarind juice and make it to measure five cups by adding sufficient water. Add the whole tomato, turmeric, asafoetida, sambar powder to the tamarind extract and mix nicely with your hands. Crush the tomato, making sure that the tomato gets mixed well with the tamarind extract.

      kuzhambu   kuzhambu
    • Now heat a pan with oil, add the mustard and once it splutters, add all other ingredients listed under "To temper" in the given order. Saute until the garlic turns golden brown. Then add the onion and saute until the onion turns golden brown. Add the brinjal and potato and saute for 2 minutes.

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu
    • Now add the prepared tamarind mixture, give a nice stir and bring it to a boil. Now add the cooked bean along with the water used for cooking. Turn the flame to medium and let the kuzhambu keep cooking until the veggies are ¾ done.

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu
    • Once the veggies are ¾ done, add the ground paste and stir well. Keep cooking until the bean and veggies are fully done. By this time the kuzhambu would have slightly thickened and the raw smell of the masala powders would have gone. Turn of the flame and transfer to the serving bowl.

      kuzhambu   kuzhambu
    • Enjoy hot with rice, idli, dosa.
      karamani kuzhambu

    Notes | FAQ

    - Karamani (Black eye bean) need not be soaked over night. Just 30 mins or so is sufficient.
    - In case, you not adding any veggies and making a plain kuzhambu. Pressure cook the bean until they are fully done, tender and then add it to the kuzhambu.
    - Adding drumstick along with other veggies will give you an extra flavor.
    - While caramelizing the garlic and onion i.e. golden brown, make sure you do not burn them. They will make the kuzhambu taste bitter. But caramelizing onion and garlic is important to achieve the best taste.
    - You can use any other dry bean as a substitute of black-eyed bean.
    « Palak Paneer (Indian Cottage Cheese in Spinach Gravy)
    Vazhakkai Podimas (no Onion, no Garlic recipe) »

    Reader Interactions

    Comments

    1. MM says

      April 27, 2023 at 9:48 am

      5 stars
      This turned out absolutely delicious! Thanks for sharing

      Reply

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