Recipe for Tamilnadu style spicy Thattapayaru – Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry.
I love tamarind based curries, Puli Kuzhambu with rice. It makes for a tangy, yummy, spicy and delicious lunch. Black eyed peas is known as thattaipayaru or karamani in tamil. Karamani comes in different varieties. I have used the white karamani today for Puli Kuzhambu. I like the white ones as I find them creamy when cooked. Hot piping rice, little ghee and this Puli Kuzhambu – tamarind curry followed by a small nap. That’s my kind of day.
The peas needs to be soaked in water before cooking. I usually soak it for a couple of hours. You can soak it over nite too for this Puli Kuzhambu.
Here is how to do Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry.
Soak the karamani for a couple of hours in water. Then boil the karamani with lots of water ( around 2 cups ) in a pressure cooker for 10-15 minutes or 8-10 whistles. Set aside.
Heat oil in a pan until hot. Add in the mustard seeds, fenugreek seeds and curry leaves. Let it splutter. Add in the finely chopped onions and the garlic and fry till the onions are soft.
In the mean time run the tomatoes in a blender / mixie to a smooth paste.
Add it to the pan along with asafoetida, turmeric powder, sambar powder and coriander powder. Add in the salt too.
Fry till oil floats to the top.
Soak some tamarind in water for 20 minutes. Run it between the fingers and squeeze to make a pulp. Strain the juice and add the juice to the pan. Add in the boiled karamani along with the water used for cooking karamani.
Let Puli Kuzhambu – tamarind curry boil for 30 minutes on low flame. Remove off heat and serve with rice.
Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry
Recipe for Tamilnadu style spicy Thattapayaru – Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry.
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 1/2 cup (125 grams ) Black eyed pea – karamani
- 2 tablespoon sesame oil
- 1/4 teaspoon black mustard seeds
- 5–6 fenugreek seeds
- 2 sprigs curry leaves
- 2 medium onions
- 3–4 cloves garlic
- 4 ripe tomatoes
- 1/8 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 1 teaspoon sambar powder
- 2 teaspoon coriander powder
- 1 1/2 teaspoon salt
- a small lime size tamarind
Instructions
- Soak the karamani for a couple of hours in water. Then boil the karamani with lots of water in a pressure cooker for 10-15 minutes or 8-10 whistles and set aside.
- Heat oil in a pan until hot. Add in the mustard seeds, fenugreek seeds and curry leaves. Let it splutter. Add in the finely chopped onions and the garlic and fry till the onions are soft.
- In the mean time run the tomatoes in a blender / mixie to a smooth paste.
- Add it to the pan along with asafoetida, turmeric powder, sambar powder and coriander powder. Add in the salt too.
- Fry till oil floats to the top.
- Soak some tamarind in water for 20 minutes. Run it between the fingers and squeeze to make a pulp. Strain the juice and add it to the pan. Add in the boiled karamani along with the water used for cooking karamani.
- Let it boil for 30 minutes on low flame. Remove off heat and serve with rice.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Gravy
- Cuisine: South Indian
Hi Divya, for the thickness, mix a spoon of rice flour or whole wheat flour in little water and dissolve it well. Add this flour mixture at the end. Let it boil for 1-2 mins and switch off. This is how my mom does and it works. Hope this helps.
Thank you!
Hi Madam,
I tried your recipe for the very first time. And I should really say this was very very tasty. I followed the instructions to the dot, except for my own twist – a tsp of chicken masala powder! And wow! It worked. Thank you for this.
Thank you!
Thank you:)
Super recipe gud i gng to try with Brinjal
Hi, I tried this recipe today. I did add brinjal along with it; still, it was extremely awesome. I loved this kuzhambu. 🙂
Thank you so much!
Looks amazing. Trying this today!
Hi. For its spiceness u haven’t added anything? Will it spicy enough?
And can brinjal be added to this recipe?
There is sambar powder which will give the heat. You can add more if you want a really spicy gravy. Yes you can add brinjal.
Very easy and yummy recipe. ..thank u so much for posting this..i hv tried most of ur recipes..it’s really nice..thank u and please keep posting more recipes!
Thanks Dhanya.
I never get the curry thick at all with any pull kuzhambhu…can you give me a tip to make it thick?
Use homemade tamarind paste
https://www.kannammacooks.com/tamarind-paste-recipe-make-tamarind-paste-home/
Hi.. I tried this recipe today and my family loved it. It is going to be a standard dish at home from now on.. thank you for sharing this wonderful recipe.
Thank you so much Iniyaal. You have a beautiful name!
Hi kannamma,my mthr-in-law is an expert in tis recipe….n i luv tis curry a lotttt……but am bit weak in finding difference between tamarind taste n salt in curry’s…whn i strtd tis recipe i was bit scared…but tdy i got it crrct n exact taste of my mthr-in-law….thnk u fr ur recipe…hereaftr i’l stick to tis recipe sinc it was my success in tamarind curry…
Thats really really nice to hear Keerthana. Happy for tamarind curry success! Keep going!