Karamani Kuzhambu Recipe | Pressure Cooker Cowpeas Kuzhambu
Karamani Kuzhambu is a yummy protein rich kuzhambu for rice with any poriyal.No soaking required just the basic ingredients are used.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Karamani / Cowpeas – ½ cup
- Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Cumin Seeds – ½ tsp
- Curry Leaves – 1 spring
- Garlic pods – 8
- Onion – 1
- Tomato – 2
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ½ tsp
- Salt as needed
- Tamarind – lemon sized
- Water as needed
To Grind :
- Coconut – ½ cup
- Fennel Seeds – 1 tsp
Instructions
- Heat a pressure cooker with oil once its hot add in the karamani / Cowpeas and saute in a low flame for 5 mins and then remove it and set aside. In the same cooker add in mustard seeds and cumin seeds let it splutter and then add in the curry leaves.
- Next add in the chopped onion and garlic, saute till its glossy and then add in the tomatoes, cook till it turn mushy.
- Mean while in a blender add in the coconut and fennel seeds, add little water and blend it to a fine paste. Next add in the sautéed karamani in the cooker.
- Mix well and then add in the Chilli powder, Coriander powder and Turmeric powder. Next add in the required Salt.
- Soak tamarind in water and extract the pulp and add the tamarind pulp to the Kuzhambu. Next add in the ground coconut fennel seeds paste along with the required Salt.
- Add salt and spice if required. Close the cooker, once the steam comes more put on the whistle. In a medium low flame cook for 5 whistles, wait till the pressure subsides on its own and then open the cooker. Serve hot with rice.
Notes
Serve hot with Rice and Poriyal.
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