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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
Serving: 1servingsCalories: 453kcalCarbohydrates: 70gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 25mgPotassium: 1374mgFiber: 14gSugar: 12gVitamin A: 479IUVitamin C: 67mgCalcium: 142mgIron: 10mg
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