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Karamani Puli Kuzhambu – Kulambu – Black Eyed Pea in Tamarind curry

May 31, 2015 by Suguna Vinodh 15 Comments

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karamani-black-eyed-bean-puli-kuzhambu-curry-recipe

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.

karamani-black-eyed-bean-puli-kuzhambu-curry-recipe-grain

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.

karamani-black-eyed-bean-puli-kuzhambu-curry-recipe-onion

In the mean time run the tomatoes in a blender / mixie to a smooth paste.

karamani-black-eyed-bean-puli-kuzhambu-curry-recipe-tomato

Add it to the pan along with asafoetida, turmeric powder, sambar powder and coriander powder. Add in the salt too.

karamani-black-eyed-bean-puli-kuzhambu-curry-recipe-spices

Fry till oil floats to the top.

karamani-black-eyed-bean-puli-kuzhambu-curry

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.

karamani-black-eyed-bean-puli-kuzhambu-curry-recipe-peas

Let Puli Kuzhambu – tamarind curry boil for 30 minutes on low flame. Remove off heat and serve with rice.

karamani-black-eyed-bean-puli-kuzhambu

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karamani-black-eyed-bean-puli-kuzhambu

Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry


★★★★★

5 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour
  • Yield: 4
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Description

Recipe for Tamilnadu style spicy Thattapayaru – Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry.


Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. In the mean time run the tomatoes in a blender / mixie to a smooth paste.
  4. Add it to the pan along with asafoetida, turmeric powder, sambar powder and coriander powder. Add in the salt too.
  5. Fry till oil floats to the top.
  6. 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.
  7. 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

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Ganesh says

    October 1, 2020 at 6:00 pm

    Thank you:)

    ★★★★★

    Reply
  2. Jayalakshmi says

    April 15, 2018 at 4:35 pm

    Super recipe gud i gng to try with Brinjal

    Reply
  3. Poonguzhali says

    February 25, 2018 at 5:52 pm

    Hi, I tried this recipe today. I did add brinjal along with it; still, it was extremely awesome. I loved this kuzhambu. 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 26, 2018 at 9:13 pm

      Thank you so much!

      Reply
  4. shaleena venkat says

    May 24, 2017 at 5:24 am

    Looks amazing. Trying this today!

    Reply
  5. Geethaanjali says

    March 7, 2017 at 1:59 am

    Hi. For its spiceness u haven’t added anything? Will it spicy enough?

    And can brinjal be added to this recipe?

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:31 am

      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.

      Reply
  6. Dhanya says

    February 23, 2017 at 8:23 pm

    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!

    Reply
    • Suguna Vinodh says

      February 24, 2017 at 10:13 am

      Thanks Dhanya.

      Reply
  7. Divya says

    February 2, 2017 at 10:07 am

    I never get the curry thick at all with any pull kuzhambhu…can you give me a tip to make it thick?

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 2, 2017 at 12:28 pm

      Use homemade tamarind paste
      https://www.kannammacooks.com/tamarind-paste-recipe-make-tamarind-paste-home/

      Reply
  8. Iniyaal says

    November 17, 2016 at 6:55 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 17, 2016 at 7:29 pm

      Thank you so much Iniyaal. You have a beautiful name!

      Reply
  9. keerthana vinod says

    October 14, 2015 at 6:20 pm

    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…

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 14, 2015 at 10:20 pm

      Thats really really nice to hear Keerthana. Happy for tamarind curry success! Keep going!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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