Karamani Kuzhambu Recipe with step by step pictures. This thatta payir theeyal is made with Karamani and Fresh Coconut.
Karamani Theeyal Recipe
I would say that this i my all time favourite kuzhambu. Amma makes this often and serves it with plain rice kanji. Frankly i can drink this stuff, it is that tasty. You have to try it to feel the taste of it.
Ingredients for Karamani Theeyal Recipe
- Karamani / Perum Payaru / Thatta Payir - 3 cup soaked
- Salt to taste
- Tamarind Pulp - 1 tbsp or to taste
- Water as needed
To Roast & Grind:
- Fresh Coconut - 1 cup grated
- Dry Red Chilli - 5 or to taste
- Coriander Powder / Malli Podi - 3 tbsp
- Oil - 1 tbsp
How to make Karamani Theeyal Recipe
- Soak karamani overnight. Drain it and take it in a pressure cooker. Cover it with water.
- Now pressure cook this for 3 whistle, simmer it for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
- Heat oil in a kadai. Add in dry red chillies and coconut. Roast till it gets dark. Now add in coriander powder and mix well. Cool it, now take it in a blender and make it into a fine puree.
- Now take the masala in a kadai. Cover with water.
- Add the cooked karamani along with the water, salt, tamarind pulp and mix well.
- Bring this to boil, simmer it for 15 to 20 mins till oil separates.
- Serve with rice or kanji
Table of Contents
📖 Recipe Card
Karamani Theeyal Recipe | Thatta Payir Theeyal Recipe | Perum Payaru Theeyal Recipe
Karamani Kuzhambu Recipe with step by step picture. This is made with Karamani and Fresh Coconut
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Servings: 5 servings
Calories: 453kcal
Ingredients
- 3 cup Karamani (Black Eyed Peas) soaked
- Salt to taste
- 1 tbsp Tamarind Pulp or to taste
- Water as needed
- To Roast & Grind:
- 1 cup Fresh Coconut grated
- 5 Dry Red Chilli or to taste
- 3 tbsp Coriander Powder
- 1 tbsp Oil
Instructions
- Soak karamani overnight. Drain it and take it in a pressure cooker. Cover it with water. Now pressure cook this for 3 whistle, simmer it for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
- Heat oil in a kadai. Add in dry red chillies and coconut. Roast till it gets dark. Now add in coriander powder and mix well. Cool it, now take it in a blender and make it into a fine puree.
- Now take the masala in a kadai. Cover with water.
- Add the cooked karamani along with the water, salt, tamarind pulp and mix well.
- Bring this to boil, simmer it for 15 to 20 mins till oil separates.
- Serve with rice or kanji
Nutrition
Serving: 1servings | Calories: 453kcal | Carbohydrates: 70g | Protein: 25g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 25mg | Potassium: 1374mg | Fiber: 14g | Sugar: 12g | Vitamin A: 479IU | Vitamin C: 67mg | Calcium: 142mg | Iron: 10mg
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Karamani Theeyal Recipe step by step picture
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| Take oil in a pan, add in dry red chillies |
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| now add in coconut |
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| saute well |
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| You have to fry this till it get dark.. |
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| now add a good amount of coriander powder |
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| mix well |
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| Take this in a blender |
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| make it into a smooth paste |
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| Now cook your karamani..I soaked this overnight |
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| Take this in a pressure cooker |
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| cover with water and pressure cook |
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| now it is cooked |
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| Take the ground masala in a kadai |
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| Add in water |
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| add in salt |
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| and some tamarind pulp |
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| mix well |
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| add in the cooked karamani along with any cooking liquid |
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| put it in heat |
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| Cook till oil separates |
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| Enjoy |
Surya
This looks very easy. Will tryit tomorrow. Thanks. Should cow gram be soaked overnight or can we cook without soaking?
Aarthi
@Suryasoaking overnight makes it cook faster.
Anonymous
Shall we use small onion ....
Aarthi
@Anonymousyes u can use
priya
im ur big fan of ur blog aarthi.. very happy to cook all ur receipes.. thank you very much.
Abinaya
Onions and tomatoes not necessary??
Aarthi
no need