Recipe for Fresh Green Karamani Kurma, Pachai Karamani Kurma. Perfect as a side dish for Chapati. Recipe with step by step pictures.
We had a good harvest of fresh Black-eyed pea at the farm. Black-eyed pea is also called as cowpea, lobia, alsande kalu and karamani.
Here is how to do karamani kurma. This is an OPOS – One Pot One Shot inspired recipe. This recipe will work only in a two or a three liter pressure cooker. Using a bigger cooker may burn the ingredients. So, that’s a word of caution.
Shell the fresh Karamani and set aside.
Now we will layer everything in a cooker. Take a two liter cooker and add a teaspoon of coconut oil. Add in the finely chopped onions.
Followed by chopped tomatoes and black-eyed-pea.
Now, we will grind all the ingredients listed under “masala” to a fine paste.
Take a mixie jar and add in the khuskhus, cashew, coconut, ginger, garlic, salt, coriander powder, chilli powder, turmeric powder and kurma masala powder. In place of kurma masala powder, I have used Sakthi chicken masala powder today. Even garam masala would work. Grind everything with little water to a fine paste. Spread it on top off the pea.
Remember that we did not add any water. The moisture from the veggies will suffice and the flavour will be concentrated. Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.
Add in half a cup of hot water to the kurma and mix well.
Serve the Kurma with Chapati.
- ¼ cup fresh shredded coconut
- 1 tablespoon Khus Khus - white poppy seeds
- 6 Cashew-nut
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon Garam Masala or Kurma Masala Powder
- 6 cloves Garlic
- ½ inch piece ginger
- ¼ cup water to grind
- 1 teaspoon coconut oil
- 2 onion, finely chopped (1 cup)
- 2 tomatoes, chopped (1 cup)
- 1 cup fresh black-eyed pea
- ½ cup hot water
- Take a two liter cooker and add a teaspoon of coconut oil. Add in the finely chopped onions.
- Top it with finely chopped tomatoes and black-eyed pea.
- Grind all the ingredients listed under “masala” to a fine paste. Spread the masala on top of the pea.
- Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.
- Add in half a cup of hot water to the kurma and mix well.
- Serve the Kurma with Chapati.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. They are used in Kannamma Cooks with prior permission.