Black eyed dhal / peas is a variety of cow peas. It is called Karamani / Thattapayiru in tamil. I always get confused between kuzhambu and sambar in my childhood and later I understood that kuzhambu doesn't have toor dhal :-) I love kara kuzhambu varieties with gingelly oil toppings....yummmm...thats my all time favourite with papad. This Karamani kuzhambu is one of my best favourites and when you make it you can feel the aroma embracing the home :-) This is very easy, nutritious and protein rich kulambu. Enjoy this yummy kuzhambu with hot rice and papad :-)
INGREDIENTS:
Black eyed dhal / Karamani - 1 cup
Tamarind - small lemon sized
Onion - 1 finely chopped
Tomato - 1
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Tamarind powder - 1/4 tsp
Jaggery - 1/4 tsp (Optional)
Gingelly oil - 1 tsp
Curry leaves - 1 string for garnishing
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 1 string
HOW TO MAKE:
Soak karamani 5 to 6 hours or overnight. Its better to soak overnight. Soak tamarind in 1/2 cup of water for 20 mins. Extract the juice and keep aside.
Heat oil in a kadai or in deep pan splutter mustard seeds add fenugreek seeds. Add chopped onions and curry leaves. Let onion turn into transparent and then add tomatoes.
Mix well. Drain the water from karamani and add into the mixture. Add red chilli, coriander and turmeric powder. Add 1/2 cup of water and mix well. Add needed salt. Mix well and let it get cooked.
Once the karamani cooked add tamarind juice. Allow to boil, at this stage you can add jaggery. Cook for 5 more minutes and it will form a thick gravy. Check the consistency and if you want more liquid do not cook more. Garnish with curry leaves. Pour a tsp of gingelly oil on the top.
Thattapayiru / karamani kuzhamu is ready. Serve with rice and papad:-)
TIPS:
Some of them pressure cook the karamani and I dont prefer it coz, sometimes it will get mushy.
You can also dry roast the peas before soak.
Sambar powder also can be added instead red chilli and coriander powder.
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