I tried this Karamani kuzhambu aka Thatta payaru kuzhambu in Tamil (cowpeas / black eyed pea gravy in English) for the first time by getting the recipe from a friend. This kulambu recipe is with coconut and fennel seeds masala. So it was so good and flavorful just like hotel kara kuzhambu. The flavor of roasted red karamani enhanced it even better. We all loved this Kulambu. We had a satisfaction of including a healthy legume in our regular diet.
My friend told me to soak the cowpeas over night and pressure cook it before adding to the kuzhambu. But I simplified the job by following my MIL’s technique of cooking karamani instantly without soaking. Yes, I roasted the karamani in little oil till its aromatic and then pressure cooked it in the kulambu itself. It was well cooked and soft to eat.
Friends, if you follow this method you can make cowpeas gravy for rice under 15 minutes using a pressure cooker. I am sure you will love to see the layer of oil floating on top once you open the cooker. If you want try the same recipe by soaking and pre cooking karamani, you can try that too. In that case soak it for 3 to 4 hours in hot water. Similarly you can use white Lobia/ cowpeas or brown chana. If you like, you can pair it with any vegetables like brinjal, potato or lady’s finger.
Ok, lets see how to make karamani / thatta payir kuzhambu recipe with step by step pictures.
If you want to try this kuzhambu without coconut, please check my brown chana kuzhambu for an idea. You can use karamani instead of kondakadalai.
INGREDIENTS
If you want to try this kuzhambu without coconut, please check my brown chana kuzhambu for an idea. You can use karamani instead of kondakadalai.
Karamani kuzhambu / thatta payir kulambu recipe
Thatta payaru kuzhambu / Karamani kulambu recipe for rice made instantly without soaking cowpeas in an easy way using a pressure cooker.
Cuisine:
South Indian
Category:
Kuzhambu recipes
Serves:
4
Prep time:
10 Minutes
Cook time:
20 Minutes
Total time:
30 Minutes
INGREDIENTS
1 cup = 250ml
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HOW TO MAKE KARAMANI KUZHAMBU
- Wash and keep the karamai aside. You ca n soak it for 4 hours optionally. Wash and chop onion, tomato.
- In a pressure cooker base, heat oil. Splutter mustard seeds, methi seeds, cumin seeds and urad dal.
- Saute onion, garlic cloves and curry leaves till transparent.
- Add karamani and roast for 5 minutes in low to medium flame.
- Add chopped tomato and saute till mushy. Add sambar powder, salt and turmeric powder.
- Saute quickly without burning. Add 1 cup of tamarind extract, ground coconut paste. Mix well.
- Pressure cook in low flame for 3 to 4 whistles. Switch off the flame and remove after steam is released. Mix well and serve hot with plain rice. Enjoy !
THATTA PAYARU KULAMBU / KARAMANI KUZHAMBU RECIPE - STEP BY STEP PICTURES
Note
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Try this easy, yummy karamani kara kuzhambu and share your feedback with me !
9 comments :
Tried this recipe! So delicious. Thanks Chitra. The explanation and pictures are really good and adequate.
I tried it's very delicious. Thank you madam
Thank you so much. Happy to know 😊
Hi, I loved the recipe...but can you please telle what I can substitute for tamaromd
Hi, you can try tomatoes and add lemon juice.
Awesome recipe my family loved it
Thanks a lot for your feedback :)
Looks lovely I want to try..If I don't have sambar powder what is the best option or alternative?
Hi, you can use red chilli powder + coriander powder instead of sambar powder.
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