Thatta Payir( Karamani) Kara Kulambu / Black Eyed Peas Gravy

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        This dish is famous in Tamilnadu, Southern Part of India which is healthy, tangy and flavorful. This tastes divine and they are made with karamani or thatta payir or black – eyed peas in a tamarind gravy, which is a tasty rendition of tamil culture and village cuisine. When combined with rice mixed with sesame oil( gingelly oil ) makes a wonderful lunch. This dish goes well with appalam or papad or kootu or creamy spinach


   Ingredients

           1/2 Cup of Karamani / Black eyed Beans / Cow Peas
           1 Large Red Onion, Finely Chopped
           5 – 7 Garlic Cloves    
           1/4 Tsp of Turmeric Powder

           1 Tbsp of  Vatha Kulambu Podi(Spice Powder)
           Lemon Sized Tamarind
           1/2 Tsp of Jaggery or Sugar
           Salt and water as needed

   To Temper

            1 Tbsp of Gingelly Oil (Indian Sesame Oil)
            1 Tsp of Mustard Seeds
            1 Tsp of Urad Dal
            1/4 Tsp of Fenugreek
            2 Red Chillies
            Few Curry Leaves
            Pinch Of Hing / Asafoetida


    Method

  • Soak karamani or thatta payir or black eyed peas for overnight in 2 cups of water along with little salt.
  • Drain the water and wash it tap running water for 2 mins.
  • Pressure cook the black eyed peas/ karamani along with enough water and salt for 2 whistles. Then simmer it for 15 mins. After 15 mins, turn off the stove.
  • Extract the juice from the tamarind by keeping it in hot water for 15 mins.
  • Heat oil in a pan, add red chillies (break it ) and wait until it turns to dark brown color.
  • Add mustard, urad dal, fenugreek, curry leaves and hing (add one by one). After it splutter, add garlic and fry for few mins until raw smell vanishes.
  • Add chopped onion and salt, saut’e for few mins until it turns transparent.
  • Add karamani (Black eyed peas or thatta payir), turmeric powder and vatha kulambu powder. Saute for a 1 -2 mins. 
  • Now add thick tamarind juice. Mix well and add enough water based on your consistency and cover it with a lid and cook in medium flame for 7-10 mins.
  • When the kulambu gets thick enough, add sugar or jaggery, mix well and turn off the stove.
  • Transfer to a serving bowl and enjoy with rice and kootu




  Tips

  • Use shallots or small onion instead of big onion, it tastes great.
  • You can use 2 tsp coriander powder and 1tsp of chilly powder instead of Vatha kulambu powder.
  • You can add vegetables like drum stick or brinjal to this kulambu. 
  • Add salt while frying onion so it helps to cook onion faster,
  • Adding sugar/ jaggery gives little sweet flavor in spicy curry. 

       Health Benefits of Karamani / Black eyed Beans

    • They are a source of good protein (23-32%) and dietary fiber.
    • They have low glycemic index
    • Rich source of lysine and tryptophan
    • It has minerals like K, Mg, Ca, P and Fe
    • The protein isolates are known to lower plasma cholesterol
    • Light brown, red and black – eyed varieties are rich in antioxidants.
    • The flavonoids in beans may help reduce heart disease and cancer risk.
    • Phytosterols present in the beans help reduce blood cholesterol levels.

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