Karamani Puli Kuzhambhu

Ingredients:Puli Kuzhambhu
 

  • Black eyed peas(Thattai payiru or Kaaramani) – 2 cups
  • Tamarind – Lemon size ball
  • Mustard seeds and Urad dal – 1/2 teaspoon
  • Curry leaves – a sprig
  • Onion – 1
  • Brinjal – 3 to 4 (small)
  • Turmeric powder – 1/4 teaspoon
  • Hing – a pinch
  • Masala powder – 3 teaspoons(You can also use chili powder. Use 1 or 2 tspns which depends on your spice level)
  • Sugar – a pinch
  • Salt – to taste
  • Sesame Oil

Method:

  • Soak Black eyed peas in water for 2 hours. Cook till they are tender. Don’t overcook.
  • Soak tamarind in water for 15 minutes. After that squeeze and extract the tamarind juice. Add water each time to extract the juice. Extract the tamarind juice of 2 to 3 cups.
  • Chop onion into small pieces.Cut brinjal in length-wise. Keep all this aside.
  • Heat 2 to 3 tspns of Oil in a pan, add mustard seeds and Urad dal. Once it splutters add curry leaves and Onion, fry till it turns into transparent.
  • Add brinjal and fry for 3 to 5 minutes.
  • Add Turmeric powder , Hing, Masala or Chili powder, Salt and fry till the smell of masala goes out. Add oil if necessary.
  • Add Tamarind juice, a pinch of Sugar and 1 or 2 cups of water. Bring this to boil once and then keep the stove in medium flame. Cook till the oil oozes out and the curry becomes thick.
  • Finally add the cooked black eyed peas and bring this to boil once. Then remove from heat.

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