Karamani Kuzhambu Recipe- Sharmis Passions

Karamani Kulambu is a simple and homely South Indian style curry that is made with karamani also called black eyed peas. It is cooked in tamarind extract along with spices and coconut, which gives a nice tangy and slightly nutty flavor. The curry is very comforting with rice and also goes well with tiffin items like idli and dosa.

This kulambu is healthy too as karamani is rich in protein and iron. The taste of soft peas along with tamarind and freshly grated coconut gives a different texture when compared to regular kulambu. It is a good option to make when you want a variety from usual sambar or kara kuzhambu.

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About Karamani Kulambu

Karamani Kulambu is a traditional South Indian curry that is mostly made in Tamil Nadu homes. It is cooked with black eyed peas which are first soaked and then pressure cooked till soft. The tamarind extract gives a nice sour base and coconut added at the end balances the flavor.

The curry has a medium thick texture, not too watery, not very thick. You can find tiny coconut bites in every spoon which makes it more special. The flavor is a mix of spicy, tangy and slightly sweet if you add a little jaggery. The fresh curry leaves added during tempering also gives a lovely aroma.

There are many variations of this dish. Some add yam or black chana along with karamani. Few people add tomato to the onions while frying, which makes it little different in taste. But this version is very simple and highlights the flavor of karamani with tamarind and coconut.

I usually make this kulambu during weekends when I want to serve something filling and tasty with rice. It tastes even better when left to rest for some time as the flavors get absorbed more by the karamani.

Karamani Kulambu Ingredients

• Karamani / Black eyed peas – I roasted and soaked before cooking, it adds crunch and nutty flavor. You can replace with black chana also.
• Small onion – Adds a mild sweetness and balance to the tamarind gravy, if not available use regular onion.
• Tamarind – Gives the tangy base taste for the kulambu, you can replace with tomato for lighter version.
• Sambar powder – I used homemade powder, it gives spice and flavor. Store bought powder can be used too.
• Grated coconut – Freshly grated coconut adds body and creaminess, dry coconut will also work but taste slightly different.
• Coconut pieces – Gives crunchy bite in between, I love adding it for texture. You can skip if you don’t prefer bites.
• Oil – I used gingelly oil for tempering, it gives a very nice flavor to any tamarind based kulambu.
• Urad dal and Chana dal – These dals when fried add crunch and nutty taste to tempering, you can skip if not available.
• Curry leaves – Fresh curry leaves give aroma and flavor, don’t skip.
• Hing – Just a pinch gives good flavor and helps digestion.

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How to make Karamani Kuzhambu Step by Step

1.Dry roast karamani till slightly browned. Soak for 2 hours at least. Pressure cook with enough water for 4 whistles or until soft. Drain water and set aside.

2.In a pan heat oil add the dals let it fry till slightly golden, then add small onion and curry leaves fry for 2 minutes. Then add sambar powder.

3.Fry for a minute then add cooked karamani and mix well. Soak tamarind in a cup of water, mash it well.

4.Strain to get the pulp alone, add little water and let it boil for a good 15 minutes. Add required salt.

5.When the gravy becomes slightly thick and by now the raw smell of tamarind must have left, at this stage add grated coconut and coconut pieces.

6.Mix well and let it to simmer for 5 minutes or until slightly thick. Finally drizzle gingelly oil.

Serve hot with rice.

Expert Tips

• Soaking the karamani – I always soak the karamani for at least 2 hours so that it cooks soft, you can soak longer if you have time.
• Consistency of curry – I have kept the curry little thick, you can add more water if you like thinner gravy.
• Coconut – I add both grated coconut and small pieces as it gives nice bite, but you can also skip the pieces.
• Balancing – If you feel the kulambu is very spicy, add a small spoon of jaggery syrup, it balances well.

Serving and Storage

Serve this with rice and a simple side dish like potato fry or poriyal. This curry also goes well with soft idli or dosa for dinner. Store leftover in refrigerator, it stays good for 2 days. Reheat with little water before serving as it becomes thick on cooling.

FAQS

1.Can I skip coconut?

Yes you can skip, but the taste will be slightly different as coconut gives body to the curry.

2.Can I use white chana?

Yes, you can replace with white chana or black chana, just soak and cook before adding.

3.Can I reduce tamarind?

Yes if you don’t like very tangy taste, use less tamarind and balance with one tomato.

4.Can I make this in advance?

Yes you can make few hours ahead, it actually tastes better after resting.

5.Is this recipe very spicy?

It depends on your sambar powder, you can always reduce spice and balance with jaggery if needed.

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