Karamani Kuzhambu / Lobia Gravy | How to make Karamani Kuzhambu / Lobia Gravy

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ByPriya Tharshini
Created on 1st May 2017
  • Karamani Kuzhambu / Lobia Gravy, How to make Karamani Kuzhambu / Lobia Gravy
Karamani Kuzhambu / Lobia Gravyby Priya Tharshini
  • Karamani Kuzhambu / Lobia Gravy | How to make Karamani Kuzhambu / Lobia Gravy (1 likes)

  • 0 reviews
    Rate It!
  • By Priya Tharshini
    Created on 1st May 2017

About Karamani Kuzhambu / Lobia Gravy

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.

Karamani Kuzhambu / Lobia Gravy, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Priya Tharshini. Karamani Kuzhambu / Lobia Gravy is a dish which demands no explanations, it's a whole world of flavour in itself. Karamani Kuzhambu / Lobia Gravy is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Karamani Kuzhambu / Lobia Gravy by Priya Tharshini is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Karamani Kuzhambu / Lobia Gravy.

  • Prep Time15mins
  • Cook Time30mins
  • Serves3People
Karamani Kuzhambu / Lobia Gravy

Ingredients to make Karamani Kuzhambu / Lobia Gravy

  • 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

How to make Karamani Kuzhambu / Lobia Gravy

  1. 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.
  2. In a pan heat oil and fry garlic, shallots & tomatoes one by one. And cook until tomatoes are soft.
  3. Allow it to cool and add it to the blender along with coconut. Grind it to a paste.
  4. In another pan, heat the oil add mustard seeds allow it to pop then add the curry leaves.
  5. Add grinded onion tomato paste along with sambar powder, tamarind water to it. Cover and cook till the raw smell goes.
  6. Once the raw smell goes add the cooked karamani and salt. Cook for 5 mints. Then turn off the flame.
  7. Serve karamani kuzhambu with rice.
My Tip: You can add vegetables like drumstick, potato, brinjal along with karamani. You can also do the kuzhambu with black c

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