Vidhu's kitchen: Thattai Payir Kuzhambu / Karamani Kuzhambu

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Thattai Payir Kuzhambu / Karamani Kuzhambu


 Karamani / Thattai payir           : 1 cup
Small onions                           : 1/2 cup
Tomato                                       : 3 nos
Grated coconut                           : 2 tbsps
Sambar powder                           : 2 1/2 tsps
Refined oil / Gingelly oil             : 1 1/2 tsp
Mustard seeds                               : 1/2 ysp
Fenugreek seeds                            : 1/4 tsp
Curry leaves


Wash & soak karamani for 2 hours in hot water.
Pressure cook it with little salt for 3 whistles.
Grind coconut to a smooth paste and keep it ready.
Heat oil in a pan, add mustard seeds,fenugrek  seeds,curry leaves. 
when mustard seeds splutter, add onion and fry.
Add chopped tomatoes, turmeric powder, sambar powder and fry.
Now add the black eyed bean / Karamani,salt,asafoetida,coconut paste and mix. 
Add 1/2 cup water and let it boil for 5 minutes on low flame.
Switch off the flame and serve with hot rice.

1 comment:

Sandhya Ramakrishnan said...
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