Karamani kuruma

Hey guys! Presenting you all the delicious kuruma made with Karamani (Dried Black eyed peas). Kuruma is a very common dish in South Indian cuisine, which is a coconut based curry with some spices. Karamani is also very well known as Thattai Payaru and there are so many dishes you can make with it, which I will be posting soon in my blog. Karamani is so healthy and it has a great source of protein, calcium and iron. Now this recipe is very simple and it goes well with rice, idly and dosa. Now let’s go into the ingredients and recipe.

INGREDIENTS:

For gravy:

* Karamani- 3/4 cup

* Onion- 2 medium sized finely chopped

* Tomato- 1 medium sized finely chopped

* Ginger garlic paste- 2 tspns

* Kuzhambu milagai podi- 3 tspns

(You can substitute the kuzhambu milagai podi with 1 tspn of chili powder and 2 tspns of coriander powder)

* Turmeric powder- 1/2 tspn

* Tamarind juice- 5 tbspns of thick concoction

(Depends on tanginess of the tamarind, if your tamarind is too sour add 3 tbspns)

* Salt- as needed

* Mustard seeds- 1 tspn

* Jeera- 1 tspn

* Garam masala- 1 tspn

* Oil- 3 tbspns

For masala:

* Coconut- 3 tbspns

* Jeera- 1/2 tspn

* Fennel seeds- 1/2 tspn

* Green chilli- 2

PREPARATION TIME: 10 mins
COOKING TIME: 30 mins
SERVES: 4

PROCEDURE:

* Add the Karamani to the cooker and wash it well. Add 1 1/2 cups of water, little salt and pressure cook it for 5 to 6 whistles until cooked.

(You can even soak the Karamani for 5 hours or even overnight and pressure cook it for 2 whistles until cooked. But in this recipe I did not soak the Karamani, I just added it to the pressure cooker and it cooked perfectly)

* Keep the cooked Karamani aside and let's start making the gravy.

* Add oil in the pan. Once the oil is hot, add mustard seeds and let it splutter. Once the mustard seeds splutter add the jeera and let it fry few seconds.

* Now add the onion and saute it until they are slightly brown and translucent.

* Now add 2 tspns of ginger garlic paste and saute it for 2 to 3 minutes.

* Now add the turmeric powder and Kuzhambu milagai podi and fry it for 2 minutes without burning it.

* Now add the chopped tomatoes and saute it until they turn mushy.

* Once the tomato are cooked, add the cooked Karamani with the water, give it a nice stir and let it boil on a medium flame. Add half cup water if necessary.