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
Ingredients
- 3 cup Karamani (Black Eyed Peas) soaked
- Salt to taste
- 1 tablespoon Tamarind Pulp or to taste
- Water as needed
- To Roast & Grind:
- 1 cup Fresh Coconut grated
- 5 Dry Red Chilli or to taste
- 3 tablespoon Coriander Powder
- 1 tablespoon 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
Nutrition Facts
Karamani Theeyal Recipe | Thatta Payir Theeyal Recipe | Perum Payaru Theeyal Recipe
Serving Size
1 servings
Amount per Serving
Calories
453
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
25
mg
1
%
Potassium
1374
mg
39
%
Carbohydrates
70
g
23
%
Fiber
14
g
58
%
Sugar
12
g
13
%
Protein
25
g
50
%
Vitamin A
479
IU
10
%
Vitamin C
67
mg
81
%
Calcium
142
mg
14
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.