Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu

Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu - Kuzhambu Varieties

Karamani Pulikuzhambu is another variety of pulikuzhambu with black eyed peas and brinjal. Black eyed peas are called karamani or thattapayaru in Tamil. We use thattapayaru in sundal or sometimes add in poriyal along with other veggies.

This karamani pulikuzhambu is similar to our Tirunelveli pulikuzhambu with a few variations. Drumstick pulikuzhambu and brinjal pulikuzhambu are quite popular in Tirunelveli. But it doesn't mean that you can make pulikuzhambu only with these two vegetables. You can make pulikuzhambu similarly with vathals, black chickpeas, bitter gourd, karunai kizhangu, etc. and you can use any one of these vegetables for this kuzhambu. But the taste varies a little depending upon the vegetables or vathals we add. Normally we reduce onions and garlic for pulikuzhambu made with vegetables because the garlic flavour will reduce the vegetables taste. For pulikuzhambu we don't make any separate powder and every time we prepare fresh masalas by roasting the spices and then making it into a smooth paste. In Tirunelveli our family cook, Deivanai sister , taught me this kuzhambu. Every time during our visit to Tirunelveli, she used to give puli kuzhambu which has an extraordinary flavour and aroma in it. A few weeks ago, while talking with her, I got to know about this pulikuzhambu. I immediately asked for the recipe and she clearly explained it. She told me to prepare it with thattapayaru and drumstick, but I tried it with brinjal and it came out delicious. The flavour of this kuzhambu comes from the fresh spices. We need to dry roast coriander seeds, cumin, toor dal, red chillies, fenugreek, curry leaves and finally 1 tbsp coconut. The freshly roasted spices give the exact flavour for the kuzhambu so take some extra effort and roast until you can smell the magical aroma. Now let's see how to prepare this Karamani pulikuzhambu in detail.

Check out my other Kuzhambu recipes

Here is the video link for Karamani Pulikuzhambu

Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu Recipe Details

Prep time : 15 minutes
Cook time : 25 minutes
Serves : 5
Category : kuzhambu
Author : Muthulakshmi Madhavkrishnan

Ingredients

1/2 cup black eyed peas
1 or 2 brinjal or
half drumstick
small lemon sized tamarind
10 small onions
10 garlic cloves
1/4 tsp fenugreek
1/2 tsp mustard and urid dal
few curry leaves
1 tbsp jaggery
salt to taste
4 tbsp gingely oil

To roast and grind

7 red chillies
2 tsp coriander seeds
1 tsp toor dal
1/2 tsp cumin
1/4 tsp fenugreek
few curry leaves
1 tbsp coconut
7 small onions
2 tsp oil

Cooking Directions

Rinse the black eyed peas two to three times in water and soak with 2 cups of water for 4 hours. After 4 hours, add it into a pressure cooker and pressure cook for 4 whistles. Cut the brinjals, peel the onions and garlic cloves. Soak tamarind in hot water for 20 minutes and extract juice with 2 cups of water
Heat a kadai and add 1 tsp gingely oil. When the oil is hot, add the toor dal. Roast for a few seconds and add cumin, fenugreeks and coriander seeds. Let it fry for a few seconds and then add red chillies and curry leaves. Roast well until the coriander seeds turn light brown or you can get a nice aroma. Transfer the roasted ingredients to a separate plate and add the coconut. Dry roast it for 1 minute and turn off the heat. Allow all the roasted ingredients to cool down.
Add it to a mixer jar and grind it coarsely. Then add the small onions and grind it to a smooth paste with little water.
Heat 4 tbsp oil in a kadai and add 1/8 tsp fenugreek. Add the small onions and garlic cloves. Saute well for a few minutes on medium heat. Now add the tamarind extract along with the required salt and brinjal.
Close it with a lid and allow the tamarind extract to boil.When the tamarind extract starts to boil, add turmeric powder and the ground paste. Rinse the mixer jar with required water and add it to the kuzhambu.
Add the cooked black eyed peas along with the cooked water and mix well with the gravy. Check for the seasonings and add if anything is required for the kuzhambu.
Close and cook the kuzhambu for 15 minutes, so that the brinjal cooks and the raw smell goes off. Then add jaggery and mix well. Reduce the heat to low and cook for another 5 more minutes. Turn off the heat.
Finally temper the kuzhambu with mustard, urid dal and fresh curry leaves. Delicious Karamani pulikuzhambu is ready. Serve it warm with rice and any kootu.

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