karamani-black-eyed-bean-puli-kuzhambu-curry-recipe - 1

Recipe for Tamilnadu style spicy Thattapayaru – Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry.

I love tamarind based curries, Puli Kuzhambu with rice. It makes for a tangy, yummy, spicy and delicious lunch. Black eyed peas is known as thattaipayaru or karamani in tamil. Karamani comes in different varieties. I have used the white karamani today for Puli Kuzhambu. I like the white ones as I find them creamy when cooked. Hot piping rice, little ghee and this Puli Kuzhambu – tamarind curry followed by a small nap. That’s my kind of day.

The peas needs to be soaked in water before cooking. I usually soak it for a couple of hours. You can soak it over nite too for this Puli Kuzhambu.

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Here is how to do Karamani Puli Kuzhambu – Black Eyed Pea in Tamarind curry.

Soak the karamani for a couple of hours in water. Then boil the karamani with lots of water ( around 2 cups ) in a pressure cooker for 10-15 minutes or 8-10 whistles. Set aside.

Heat oil in a pan until hot. Add in the mustard seeds, fenugreek seeds and curry leaves. Let it splutter. Add in the finely chopped onions and the garlic and fry till the onions are soft.

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In the mean time run the tomatoes in a blender / mixie to a smooth paste.

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Add it to the pan along with asafoetida, turmeric powder, sambar powder and coriander powder. Add in the salt too.

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Fry till oil floats to the top.

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Soak some tamarind in water for 20 minutes. Run it between the fingers and squeeze to make a pulp. Strain the juice and add the juice to the pan. Add in the boiled karamani along with the water used for cooking karamani.

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Let Puli Kuzhambu – tamarind curry boil for 30 minutes on low flame. Remove off heat and serve with rice.

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  • 1/2 cup ( 125 grams ) Black eyed pea – karamani
  • 2 tablespoon sesame oil
  • 1/4 teaspoon black mustard seeds
  • 5 - 6 fenugreek seeds
  • 2 sprigs curry leaves
  • 2 medium onions
  • 3 - 4 cloves garlic
  • 4 ripe tomatoes
  • 1/8 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon sambar powder
  • 2 teaspoon coriander powder
  • 1 1/2 teaspoon salt
  • a small lime size tamarind
  1. Soak the karamani for a couple of hours in water. Then boil the karamani with lots of water in a pressure cooker for 10-15 minutes or 8-10 whistles and set aside.
  2. Heat oil in a pan until hot. Add in the mustard seeds, fenugreek seeds and curry leaves. Let it splutter. Add in the finely chopped onions and the garlic and fry till the onions are soft.
  3. In the mean time run the tomatoes in a blender / mixie to a smooth paste.
  4. Add it to the pan along with asafoetida, turmeric powder, sambar powder and coriander powder. Add in the salt too.
  5. Fry till oil floats to the top.
  6. Soak some tamarind in water for 20 minutes. Run it between the fingers and squeeze to make a pulp. Strain the juice and add it to the pan. Add in the boiled karamani along with the water used for cooking karamani.
  7. Let it boil for 30 minutes on low flame. Remove off heat and serve with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Gravy
  • Cuisine: South Indian
karamani-curry-calories - 10 karamani-black-eyed-bean-puli-kuzhambu - 11
  • 1/2 cup ( 125 grams ) Black eyed pea – karamani
  • 2 tablespoon sesame oil
  • 1/4 teaspoon black mustard seeds
  • 5 - 6 fenugreek seeds
  • 2 sprigs curry leaves
  • 2 medium onions
  • 3 - 4 cloves garlic
  • 4 ripe tomatoes
  • 1/8 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon sambar powder
  • 2 teaspoon coriander powder
  • 1 1/2 teaspoon salt
  • a small lime size tamarind
  1. Soak the karamani for a couple of hours in water. Then boil the karamani with lots of water in a pressure cooker for 10-15 minutes or 8-10 whistles and set aside.
  2. Heat oil in a pan until hot. Add in the mustard seeds, fenugreek seeds and curry leaves. Let it splutter. Add in the finely chopped onions and the garlic and fry till the onions are soft.
  3. In the mean time run the tomatoes in a blender / mixie to a smooth paste.
  4. Add it to the pan along with asafoetida, turmeric powder, sambar powder and coriander powder. Add in the salt too.
  5. Fry till oil floats to the top.
  6. Soak some tamarind in water for 20 minutes. Run it between the fingers and squeeze to make a pulp. Strain the juice and add it to the pan. Add in the boiled karamani along with the water used for cooking karamani.
  7. Let it boil for 30 minutes on low flame. Remove off heat and serve with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Gravy
  • Cuisine: South Indian

Find it online : https://www.kannammacooks.com/karamani-puli-kuzhambu-black-eyed-pea-in-tamarind-curry/

chettinad-chow-chow-masala-kootu-recipe - 12

Tamilnadu style recipe for Chettinad Chow Chow Masala Kootu with coconut which is different from the usual kootu varieties.

Usually kootu is made with dal / paruppu. This chow chow kootu curry is different that there is no dal used. Its called as masala kootu or vaasanai kootu. The addition of fennel seeds (sombu) and spices gives this dish a wonderful aroma that its called as vaasanai (aroma) kootu. It tastes so delicious with rice. This dish is also good for digestion as fennel seeds aids in digestion. This is such a nice dish, a welcome change from the usual paruppu kootu.

Here is how to do Chettinad Chow Chow Masala Kootu.

Boil the peeled and diced chow chow / chayote squash in 2 cups of water until tender. Set aside. We call this vegetable as merakai in tamil.

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Heat oil in a kadai and add in one cardamom, one clove and a very small piece of cinnamon. Add in 2 teaspoons of fennel seeds (sombu). Fry on low flame until lightly brown. Add in the onions, garlic and curry leaves and fry till the onions are soft and they are slowly starting to brown.

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Add in the tomatoes and salt. Add in the turmeric powder, pepper powder, chilli powder and coriander powder. Fry for a good 5 minutes on medium flame until the tomatoes are nicely cooked. Once the tomatoes are cooked, add in the freshly shredded coconut and fry for 2-3 minutes. Remove off heat. Grind this mixture to a smooth paste in a blender / mixie. You can add up-to 2 cups of water while grinding. Grind it to a very fine paste. Set aside.

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Heat oil in a pan and add in the fennel seeds, cumin seeds and a few sprigs of curry leaves. Let it splutter. Add in the ground paste and add water if the mixture is very thick. You can add more water if you want a thin gravy. I like my kootu thick. so add water to your taste and preference. Add in the cooked chow chow and let the mixture come to a boil. Don’t cook it for long. Just a boil is enough.

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Once it just starts to boil, remove off heat and serve hot with rice.

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  • 2 medium sized chow chow, diced

For the ground masala

  • 2 teaspoon Oil
  • 1 cardamom
  • 1 clove
  • 1 small tiny piece cinnamon
  • 2 teaspoon fennel seeds
  • 2 medium sized onions
  • 6 cloves garlic
  • 1 sprig curry leaves
  • 2 medium sized ripe tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 2 teaspoon coriander powder
  • 1/2 cup freshly shredded coconut

For the seasoning

  • 1 teaspoon oil
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 2 sprigs curry leaves
  1. Boil the diced chow chow / chayote squash in 2 cups of water until tender. Set aside.
  2. Heat oil in a kadai and add in one cardamom, one clove and a very small piece of cinnamon. Add in 2 teaspoons of fennel seeds (sombu). Fry on low flame until lightly brown. Add in the onions, garlic and curry leaves and fry till the onions are soft and they are slowly starting to brown.
  3. Add in the tomatoes and salt. Add in the turmeric powder, pepper powder, chilli powder and coriander powder. Fry for a good 5 minutes on medium flame until the tomatoes are nicely cooked. Once the tomatoes are cooked, add in the freshly shredded coconut and fry for 2-3 minutes. Remove off heat. Grind this mixture to a smooth paste in a blender / mixie. You can add up-to 2 cups of water while grinding. Grind it to a very fine paste. Set aside.
  4. Heat oil in a pan and add in the fennel seeds, cumin seeds and a few sprigs of curry leaves. Let it splutter. Add in the ground paste and add water if the mixture is very thick. Add in the cooked chow chow and let the mixture come to a boil.
  5. Remove off heat and serve hot with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Cuisine: South Indian
chow-chow-calories - 19