Name: Karamani Kuzhambu
Yield: 4 Servings
Cuisine: Indian
Ingredients: 200 grams Red Lobia / Karamani 1 Big Potato Few Spring Onion chopped Fresh Coriander leaves chopped Salt to taste 4 Cups Water Seasoning: 2 tbsp. Oil 1 Small Onion 1 Small Tomato Few Curry leaves 1/2 tsp Mustard seeds Masala Paste: 1 Big Onions 1 tsp Tamarind 1/2 cup Fresh coconut pieces or grated 2 tbsp. Sambar powder 2 Garlic pods

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Karamani Kuzhambu is one of the healthy, highly nutritious and tasty curry recipe. It is a South Indian style curry. Further, it is a tangy and spicy curry made with tamarind based, freshly ground masala paste, with some spice powders added to make it delicious.

Lobia has a unique taste and flavor when comes to other legumes. This tamarind based kuzhumbu is my all time favorite. As it goes well with hot rice, ragi ball, chapati, roti. It is good to heat during cold.

Karamani also known as Red Lobia, Red cow peas, black eyed red chickpeas or black eyed pea. It is called Thatta payaru in Tamil, Lobhia or Bora in Hindi, Bobbarlu in Telugu, Thattpayeru in Malayalam, Alasandekalu in Kannada. They are rich in proteins and fiber.

Table of Contents

FOR SIMILAR RECIPES VISIT:

AVAREKALU HULI SAARU

Fresh Karamani Sambar

Andhra Style Sambar Recipe

For other recipes:

Yummy ashas kitchen, Breakfast Recipes, Meals Recipes, Rice Recipes, Rasam and Sambar Recipes, Side dish or Palya Recipes, Gravy and curry Recipes, Non-Veg Recipes, Millet Recipes, Podi or Powder Recipes, Chutney Recipes, Appetizers, Desserts and drinks, Cakes and Baking, Salads, Others.

Karamani Kuzhambu

Recipe by AshaCourse: Samber and Rasam RecipesCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

200 grams Red Lobia / Karamani
1 Big Potato
Few Spring Onion chopped
Fresh Coriander leaves chopped
Salt to taste
4 Cups Water
Seasoning:
2 tbsp. Oil
1 Small Onion
1 Small Tomato
Few Curry leaves
1/2 tsp Mustard seeds
Masala Paste:
1 Big Onions
1 tsp Tamarind
1/2 cup Fresh coconut pieces or grated
2 tbsp. Sambar powder
2 Garlic pods

Directions

Firstly, soak 200 grams of karamani for 2 to 4 hours or overnight.
Now heat 3 to 4 cups of water and add in red lobia. Then pressure cooks it for 3 to 4 whistles. Burn one big Onion.
For Masala Paste: In a mixer add in burnet and cut onion, tamarind, garlic, and fresh coconut.
In the same mixer jar add in sambar powder, and cooked red lobia.
Sambar Preparation: Heat a pan and add 2 tbsp. oil, sliced one onion, 1/2 tsp mustard seeds, a few curry leaves, and 1 small tomato. Sauté till the onions turn slightly brown and the tomatoes are nicely cooked.
Further, add in the ground masala paste and sauté for 1 to 2 minutes in medium flame.
Later add pressure-cooked red lobia and allow it to boil for 5 minutes.
Add cooked potatoes and salt to taste. Then allow it to cook for another 3 to 5 minutes.
Finally, garnish it with spring onions(optional) and chopped coriander leaves.