Name: Karamani Kuzhambu / Lobia Gravy recipe by Priya Tharshini at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Karamani / Black eyed beans - 1/4 cup; Shallots - 10 - 15 nos; Tomato - 2 small; Garlic - 3cloves; Coconut - 3tbsp; Tamarind Extract - 1/4cup; Oil - 1/4 cup; Mustard seeds - 1tsp; Curry leaves; Salt - 1tbsp; Sambar powder - 1tbsp

ABOUT Karamani Kuzhambu / Lobia Gravy RECIPE

Karamani Kuzhambu is also called as Lobia gravy or black eyed pea gravy. This is an Indian type gravy / kuzhambu made of peas in tomato onion gravy along with coconut and tangy tamarind taste. It can be had with hot steamed rice. You can add vegetables of your choice in the gravy or you can do only with kara mani. Today i added brinjal along with the gravy.

Ingredients Serving: 3

Karamani / Black eyed beans - 1/4 cup
Shallots - 10 - 15 nos
Tomato - 2 small
Garlic - 3cloves
Coconut - 3tbsp
Tamarind Extract - 1/4cup
Oil - 1/4 cup
Mustard seeds - 1tsp
Curry leaves
Salt - 1tbsp
Sambar powder - 1tbsp

Instructions

Dry roast the karamani for 5 mints and pressure cook it with a little salt and until it's soft. Don't make it mushy.
In a pan heat oil and fry garlic, shallots & tomatoes one by one. And cook until tomatoes are soft.
Allow it to cool and add it to the blender along with coconut. Grind it to a paste.
In another pan, heat the oil add mustard seeds allow it to pop then add the curry leaves.
Add grinded onion tomato paste along with sambar powder, tamarind water to it. Cover and cook till the raw smell goes.
Once the raw smell goes add the cooked karamani and salt. Cook for 5 mints. Then turn off the flame.
Serve karamani kuzhambu with rice.

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