Karamani kara kuzhambu Vegetables to use Ingredients Recipe with step by step pictures Karamani kuzhambu Video recipe
Karamani Kara Kuzhambu recipe
I Like Saravana Bhavan hotel-style Kara Kuzhambu. This karamani kulambu is a version of that with homemade sambar powder and freshly ground coconut. protein-rich tasty one-pot kara kuzhambu. Instant black-eyed peas curry without soaking
how much puli should I use for the Kuzhambu recipe?
Though it is a puli kuzhambu (tamarind-based) recipe, the sourness of this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use So Adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes ttps://youtube.com/playlist?list=PL3zYDDQHDMSvGFsFp6gDGFDGnZzXpeEEi
What kind of vegetables should I use?
I have used brinjal but drumstick is yet another tasty option for thatta payiru kulambu. You can also potato. Karamani puli kulambu tastes good with just garlic, onion, and tomato without any additional vegetable
Replacement for sambar powder
You can use chili powder, coriander, and pepper powder instead of Sambar powder. I have used homemade sambar powder. Adjust according to your taste
Color of the puli kuzhambu
the color of the Kuzhambu totally depends on the sambar powder you use, tamarind, tomatoes, etc.
shelf life of Kuzhambu
puli based Kuzhambu variety generally stays good for 3-4 days but since we added coconut for this Kuzhambu it won’t stay
What should be the consistency of kara kuzhambu?
I Adjust the water according to the consistency you desire. I made slightly thick kuzhambu
Can I skip fennel seed?
Fennel seeds give amazing flavor to the kulambu so I would highly recommend it.
PRESSURE COOKER RECIPES
KUZHAMBU VARIETIES WITH TAMARIND
Brinjal recipes in TMF
For the Karamani kuzhambu video recipe in Tamil
Ingredients
To roast
1/4 cup karamani | Lobia | black eyes peas 1/4 teaspoon sesame oil
To grind
3 tablespoon coconut 1/4 teaspoon fennel seeds
Kuzhambu
1 tablespoon + 1/2 teaspoon sesame oil 1/4 teaspoon mustard seeds Curry leaves 7 garlic 15 small onion 1 tomato 1/8 teaspoon Turmeric powder required Salt 1/2 tbsp sambar powder 1 + 1/2 cup water 1/2 cup thin tamarind extract
How to make Karamani kuzhambu with step by step pictures
Firstly add black-eyed peas and oil to a wide heavy-bottomed pan and turn on the stove to medium flame
Roast for 3-4 mins till they slightly change color
Turn off the stove and add 1/2 cup of water
Transfer to a vessel and soak for 10 minutes or till we add to the kuzhambu
Grind coconut and fennel seeds with little water and keep aside
Add oil to a 2-liter pressure cooker and turn on the stove to medium flame Furthermore, add mustard seeds and let them splutter
Add curry leaves and mix well
Furthermore, add garlic and saute till it slightly changes color
Add onion and mix well; saute till onion turns translucent
Furthermore, add brinjal and give a quick mix
Add tomatoes and mix well; cook for 1 minute
Furthermore, add turmeric powder and salt; mix well
Add soaked karamani along with water
Furthermore, add 1/2 cup of water
Add ground coconut, sambar powder, and 1/2 cup of water; avoid mixing
Close the cooker and pressure cook for 8 whistles if prefer mushy lobia; do natural pressure release
Add thin tamarind extract and salt if required; mix well and cook for 5 minutes
Finally, add sesame oil; mix well and turn off the stove
