#karamani

New Post has been published on https://mycookingjourney.com/thatta-payiru-kuzhambu-karamani-kara

Thatta Payiru Kuzhambu – Karamani Kara Kuzhambu – Black Eyed Peas Kuzhambu

Karamani Kara Kuzhambu

I absolutely love making different kinds of kuzhambu. Lately I have been cooking a lot with karamani / black eyed peas. Growing up I only ate a couple of dishes with karamani in it, like the Karadayan Nombu adai and the karamani sweet sundal. Then when I developed a liking for it, I have made savory sundal, subzi, and even vadai with it.

This kuzhambu was on my bookmarked list for a while now from Nalini’s blog. I am big lover of Kara kuzhambu and this was something similar to it. Growing up in a garlic free house, I now have the freedom to cook with as much as garlic I like, since my husband and son both loves garlic. My oldest one tops the list by physically eating cloves of garlic from the cooked dish (I still cannot do that).

Karamani Kara Kuzhambu

This kuzhambu is very hearty and wholesome and I loved the tanginess from the tamarind as well the tomatoes. I added a bit of fennel to the recipe and also used jaggery at the end for that sweet, sour and spicy feel. It is just that amma uses jaggery in most of her kuzhambu / sambhar and I do the same. This recipe is for the bookmarked theme for this month’s Blogging Marathon.

Preparation time – 15 minutes Cooking time – 30 minutes Difficulty level – easy Recipe adapted from – Nalini’s Kitchen

Karamani Kara Kuzhambu

  Ingredients to make Karamani Kara Kuzhambu – Serves 4-6

Cow peas / Karamani – 1/2 cup (I used the large ones)

Small onion / regular onion – 1 cup

Garlic – 8-10 cloves

Tomatoes – 2

Tamarind – as big as a lemon

Sambhar powder – 1 tbsp

Coriander powder – 1 tsp

Jaggery – a tiny piece

Salt – to taste

Curry leaves – few

To grind together –

Red chilies – 3

Coconut – ¼ cup (grated)

Cumin seeds / jeera – 1 tsp

To season –

Oil (preferably gingelly oil) – 2 tbsp

Mustard seeds / Kadugu – 1 tsp

Vendhayam / Fenugreek seeds – 1 tsp

Fennel seeds / sombu – ½ tsp

Karamani Kara Kuzhambu

Procedure to make Karamani Kara Kuzhambu –

Dry roast the karamani / black eyed peas until they turn light brown in color and become aromatic. Cook it in enough water until it is soft, but not mushy. I cooked it in pressure cooker for one whistle, but you could do it on stove top as well.

Karamani Kara Kuzhambu

Soak the tamarind in hot water and then extract the juice. I used about 2 ½ cups of tamarind juice for the recipe.

Grind the ingredients (red chilies, coconut, cumin seeds) mentioned to a smooth paste and keep it aside.

Karamani Kara Kuzhambu

In a pan, heat the oil and add the seasoning ingredients. Let the seeds splutter.

Karamani Kara Kuzhambu

Add the pearl onions and garlic and sauté until it is slightly soft.

Now add the tomatoes and cook until the tomatoes are mushy.

Karamani Kara Kuzhambu

Add sambhar powder, coriander powder and salt and mix well.

Karamani Kara Kuzhambu

Add the extracted tamarind juice and curry leaves and let it come to a boil. Let the kuzhambu simmer until it thickens.

Karamani Kara Kuzhambu

Now add the ground mixture, cooked karamani and jaggery and let it come to a gentle boil. Simmer for about 8-10 minutes and then take off the flame.

Karamani Kara Kuzhambu

Serve with hot rice and dollop of ghee.

New Post has been published on https://mycookingjourney.com/lobia-subzi-karamani-subzi-black-eyed

Lobia Subzi – Karamani Subzi - Black Eyed Peas Subzi

  Lobia Subzi

Lobia or karamani is my new found favorite among the many legumes we use. Couple of years back I used karamani also known as cow peas or black eyes peas for making the Karadayan Nombu adai or the sweet karamani sundal. Blogging has opened a whole new world of flavor and I have started using many ingredients that I have never used a lot before.

I have been making lobia vadai often now as it is very crispy in texture and also remains crispy for quite a while after frying. For Navarathri, I have also started making the salt sundal from karamani instead of just the sweet version (although my favorite of all the sundals is the sweet karamani sundal).

Lately this subzi is something that I make a lot as it is very flavorful and also quick to make. It does not necessarily need the overnight soaking of the beans like the other beans need. I am often very forgetful and forget to soak the beans. This one needs just about 4 hours of soaking and it cooks perfectly well.

As a vegetarian, it is very important for me to use as many varieties of beans and legumes to provide the protein for my growing kids. I am also determined to use more of the legumes this year as a regular portion in their lunch boxes in some form of sundal.

                                                                                     Lobia Subzi

Preparation time – 15 minutes plus 4-6 hours of soaking time Cooking time – 45 minutes Difficulty level – easy

Ingredients to make Lobia Subzi – (serves 4-6)

Lobia / Karamani / Black eyed peas – 1 cup

Onion – 1 large (chopped finely)

Tomatoes – 3 (made into puree)

Green chilies – 2 (sliced)

Ginger garlic paste – 1 ½ tsp

Red chili powder – 1 tsp (adjust based on spiciness)

Turmeric powder – ½ tsp

Dhania Jeera powder / Cumin coriander powder – 1 tbsp

Garam Masala – 1 tsp

Bay leaf – 1

Cinnamon – 1 inch piece

Cumin seeds – 1 tsp

Oil – 2 tbsp

Salt – to taste

Lobia Subzi

Procedure to make Lobia Subzi –

Soak the lobia / karamani in enough water for at least 4 hours. Soaking it overnight will work as well. Once the legume/bean is soaked, it will puff up and become almost double in size.

Lobia Subzi

Wash the soaked beans and then add fresh water to cover the beans. Cook the beans in pressure cooker for about 3 whistles to cook until soft. Once the beans are cooked it should be very soft.

Lobia Subzi

In a separate pan, heat 2 tbsp of oil and add the cumin seeds. Let the seeds crackle and then add the cinnamon and the bay leaf. Let it fry for about 20 seconds.

Add the chopped onions and fry until translucent. Then add the ginger garlic paste and green chilies and fry for a minute more.

Lobia Subzi

Now add the pureed tomatoes and all the dry spices (turmeric powder, dhania jeera powder, red chili powder, garam masala and salt). Fry the masala for about 5 minutes in medium flame or until it becomes aromatic.

Lobia Subzi

Lobia Subzi

Add the cooked beans along with the water. If there is too much water, take some out. Always make sure that the beans are cooked just in enough water so as to not waste the nutrient cooking water.

Lobia Subzi

Mash some of the beans with the back of the ladle. This helps the gravy to thicken and come to the right consistency. Let the subzi simmer in low flame for about 8 – 10 minutes.

Garnish with fresh coriander leaves and serve with chapatti or rice.

Yardlong beans Poriyal recipe | காராமணி பொரியல்

Yardlong  beans Poriyal recipe is a very simple and therefore beginners and bachelors can prepare this very easily. We have already prepared Yardlong beans masala and Yardlong beans sambar.

Yardlong beans Poriyal recipe – Ingredients:-

Karamani / yardlong beans / Thattapayathangai – 1/4 kg

grated coconut – 2 tblsp

cooked toor dal / thuvaram paruppu – 2 tblsp (optional)

salt – to taste

Yardlong…