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Karamani Kuzhambu / Lobia Gravy

May-01-2017
Priya Tharshini
15 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Pressure Cook
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 3

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

Instructions

  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.

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