Black Eye Bean (Karamani) Kozhambu

Black Eye Bean Kozhambu is a tangy south-indian kozhambu made by combining karamani, onion, tomato & tamarind paste. It is very easy to make and does not require any dhal in its cooking. A very palatable dish with goes well with any curries.

English Name: Black Eye Bean/Tamil Name: Karamani/Hindi Name: Lobia

Ingredients:

1. Black Eye Bean – 2 Cup
2. Big Onion – 1, Chopped
3. Medium Tomato – 1, Chopped
4. Tamarind extract water – 2 Cups
5.  Red Chilly Powder – 2 tsp
6.  Coriander Powder – 2 tsp
7.  Turmeric Powder – ½ tsp
8.  Coconut – ½ Cup
9.  S.onion – 4, Peeled
10. Salt – 2-3 Tsp
11.  Oil – 2 tsp
12.  Seasoning Ingredients: Mustard – 1 tsp, broken urud dhal – 1 tsp, jeera – ½ tsp, curry leaves – 10, hing – ¼ tsp

Pre-requisite:

1. In a kadai, dry fry coconut and s.onion and cool and grind to a fine paste.

2. Pressure cook Black Eye Bean for 2-3 whistles, strain the water and keep the cooked Black eye bean ready.

3. Preserve the strained water for later use.

Method:

1. In a Kadai, add oil & season with the seasoning ingredients.

2. Add chopped onion and fry till it becomes slight brown and aromatic.

3. Add chopped tomato and fry till it becomes pulpy and cooked.

4. Add the red chilly powder , coriander powder, salt, haldi and mix well.

5. Add the tamarind water and the karamani strained water and let everything boil well for 10-15 mins, until the tamarind water quantity reduces to half.

6. Now add the coconut-s.onion paste and mix well and allow further boiling for about 10 mins on low flame, until the kozhambu thickens and comes to a gravy consistency & switch off.