Chettinad karamani kara kuzhambu is a spicy and tangy South Indian style curry using black eyed peas.
This kara kuzhambu has black eyed peas ( or lobia ) in a tangy tamarind gravy with spices and coconut.
Chettinad cuisine has some of the most flavorful and aromatic dishes. One of my favorite chettinad style dishes which I end up making is chettinad soya chunks curry.
In this kara kuzhambu I have used black eyed peas that are packed with nutrition as they are rich in protein, iron and fiber. I have also added drumsticks which give more flavor to the curry. You can omit them if you don’t have them at hand.
These black eyed beans do not have any flavor by themselves and in this dish spices and coconut lend a wonderful flavor to these beans. This dish is best served with rice. Do try this easy chettinad karamani kara kuzhambu recipe.
For another black eyed peas recipe you can check out lobia curry.
Black Eyed Peas Gravy | Chettinad Karamani Kara Kuzhambu Recipe
Chettinad Karamani Kara Kuzhambu recipe
- 3/4 cup dried karamani ( black eyed peas / lobia )
- 1 onion large
- 1 tomato medium-sized
- 6 garlic cloves
- 1 drumstick ( optional )
- 4-5 shallots ( sambar onions )
- Tamarind, small lemon-sized
- 1 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds ( jeera )
- 1/2 tsp fenugreek seeds ( vendayam / methi seeds )
- 1 1/2 tbsp oil
- Salt to taste
- 1/4 cup grated coconut
- 4 shallots
- 1/2 tsp fennel seeds ( sombu / saunf )
- Wash and soak the karamani overnight or for around 6-7 hours.
- Then drain the water. Pressure cook the soaked karamani with 1 cup of water for 2 whistles. Retain the water in which the karamani was cooked.
- Meanwhile soak the tamarind in 1 cup water. Extract the tamarind juice and discard the pulp.
- Finely chop onions and tomatoes. Slice the garlic. Cut the drumstick ( if using ) into 2 inch pieces.
- Grind the grated coconut, shallots and fennel seeds to a fine paste by adding little water and set aside.
- Heat a kadai or pan with oil. Add mustard seeds. When mustard seeds splutter, add cumin seeds and fenugreek seeds.
- Once they slightly change color, add chopped onions, sliced garlic and shallots.
- Saute till onions turn translucent. Then add the chopped tomatoes and cook till they are mashed well.
- Add salt, turmeric powder, red chilli powder and coriander powder and fry for a few seconds.
- Then add tamarind extract along with 1 cup of water ( use the water which you had retained when pressure cooking the karamani ).
- Add drumstick pieces and cooked karamani to the gravy and let this simmer for around 12 minutes.
- Finally add the ground coconut paste and mix well. Let this simmer for 4-5 minutes and remove from heat.
- Chettinad karamani kara kuzhambu is ready to be served with rice.
- This kuzhambu tastes best when sesame oil ( gingelly oil ) is used.