Thursday, March 10, 2011

Karamani Kara Kulambu(Black Eyed Peas Gravy)

Karamani - 3/4 cup(any type of beans)
Tamarind - a small lime sized
Oil - 3 Tbsp
Curry leaves a few
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Garlic Flakes - 4
Small Onions -6
Tomatoes - 3/4 cup
Turmeric Powder - 1/2 tsp
Chili Powder acc to taste
Coriander Powder - 2 tsp
Coconut - 1/2 cup

Soak Karamani for 4 hrs and pressure cook it till soft. Extract juice from tamarind. Heat oil in a pan. Add mustard seeds, cumin seeds, fenugreek seeds and garlic flakes. Add onions and fry well. Add tomatoes and cook till it gets mashed. Pour the tamarind extract, add turmeric powder, chili powder and coriander powder, simmer for 15 minutes. Grind coconut to a fine paste with water and add this to the kulambu. Add cooked karamani. Let it simmer for some more minutes. Serve hot with rice and pappad.

Tip of the day: To keep cauliflower white while cooking, add a little milk to the water.

No comments:

Post a Comment