Black eyed peas Curry/ Karamani Kuzhambu

Black eyed peas Curry / Karamani Kuzhambu.. Cowpeas or black eyed peas are a wonderful source nutrients and is so good, delicious in salads or curries. This curry recipe is usually served with rice or idli/dosai. This curry is also one of our favourite curries because it is spicy, tangy(thanks tamarind), and just so good.
The recipe can be made with vegetables like eggplant/brinjal or drumstick too. For these black eyed peas, I rehydrated the dried beans by soaking them in water overnight and pressure cooked in the instant pot in for 10 minutes with a little salt and turmeric. You can use canned ready to use beans also.
Recipe for my black eyed peascurry is below..

Ingredients
**To grind**
Coconut – 100g, fresh grated or finely chopped
Tomatoes – 2
Onion – 2 large cut into chunks
**For the curry**
Ground coconut, tomato onion paste from above Ingredients
Black eyed peas- 300g, ready to use
Green Chilli- 2
Tamarind extract – 4 tsp
Salt as needed
Turmeric powder- 1/4 tsp
Red Chilli powder- 1 tsp
Coriander powder – 1.5 tsp
Water as needed to cook
**To temper/tadka**
Sesame oil – 1 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Peppercorns- 1/4 tsp
Fenugreek seeds- a few
Garlic – 2 cloves, peeled and sliced
Shallots- peeled and halved
Curry leaves – 1 sprig
Red Chilli powder – a pinch

Method
1. Prepare the beans so it is soaked, cooked, ready to use in curries
2. Grind the coconut, tomato and onions. Extract tamarind juice if using whole tamarind
3. To a large pan or pressure cooker, add the beans, ground paste, tamarind, salt, turmeric,red Chilli and coriander powder. Cook for a whistle or 5 minutes on medium flame. If on pan cook for 15 minutes on medium flame
4. In a tadka pan, heat oil and let all the seeds crackle, fry Shallots, garlic until golden. Add the curry leaves and red Chilli powder
5. Pour it onto the curry and simmer for five minutes
6. Enjoy hot with rice and side dishes like omelette, salads etc.,

Black eyed peas Curry/ Karamani Kuzhambu

Recipe by Parveenskitchen.comCourse: Curry, Gravy & Curry, Indian Cooking, Indian recipes, Lentils Recipe, Lunch plate, Quick and Easy, Black eyed peas curry, Karamani kuzhambu, Payiru kuzhambuCuisine: Tamil, South IndianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

210

kcal

Total time

50

minutes

Black eyed peas Curry/ Karamani Kuzhambu

Ingredients

• Ingredients

• To grind

• Coconut – 100g, fresh grated or finely chopped

• Tomatoes – 2

• Onion – 2 large cut into chunks

• For the curry

• Ground coconut, tomato onion paste from above Ingredients

• Black eyed peas- 300g, ready to use

• Green Chilli- 2

• Tamarind extract – 4 tsp

• Salt as needed

• Turmeric powder- 1/4 tsp

• Red Chilli powder- 1 tsp

• Coriander powder – 1.5 tsp

• Water as needed to cook

• To temper/tadka

• Sesame oil – 1 tbsp

• Mustard seeds – 1/2 tsp

• Cumin seeds – 1/4 tsp

• Peppercorns- 1/4 tsp

• Fenugreek seeds- a few

• Garlic – 2 cloves, peeled and sliced

• Shallots- peeled and halved

• Curry leaves – 1 sprig

• Red Chilli powder – a pinch

Directions

• Prepare the beans so it is soaked, cooked, ready to use in curries
• Grind the coconut, tomato and onions. Extract tamarind juice if using whole tamarind
• To a large pan or pressure cooker, add the beans, ground paste, tamarind, salt, turmeric,red Chilli and coriander powder. Cook for a whistle or 5 minutes on medium flame. If on pan cook for 15 minutes on medium flame
• In a tadka pan, heat oil and let all the seeds crackle, fry Shallots, garlic until golden. Add the curry leaves and red Chilli powder
• Pour it onto the curry and simmer for five minutes
• Enjoy hot with rice and side dishes like omelette, salads etc.,

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