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

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By Priya 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 is an authentic dish which is perfect to serve on all occasions. The Karamani Kuzhambu / Lobia Gravy is delicious and has an amazing aroma. Karamani Kuzhambu / Lobia Gravy by Priya Tharshini will help you to prepare the perfect Karamani Kuzhambu / Lobia Gravy in your kitchen at home. Karamani Kuzhambu / Lobia Gravy needs 15 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Karamani Kuzhambu / Lobia Gravy. This makes it easy to learn how to make the delicious Karamani Kuzhambu / Lobia Gravy. In case you have any questions on how to make the Karamani Kuzhambu / Lobia Gravy you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Priya Tharshini. Karamani Kuzhambu / Lobia Gravy will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • 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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