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February 11, 2008

Karamani Kaara Kozhambu (Chettinad style)

This is Mrs. Mano's recipe. I tried it today and came out pretty good. We had it with rice and papad.

Karamani(black eye peas) - 3/4 cup
Tamarind - small lime sized
Oil - 3 tsp
Mustard seeds - 1 tsp
Curry leaves - a few sprigs
Cumin seeds - 1 tsp
Fenugreek seeds - 1 tsp
Garlic flakes - 4
Small onions - 6
Tomatoes - 3/4 cup
Turmeric powder - 1/2 tsp
Chilli powder - according to your taste
coriander powder - 2 tsp
Coconut - 1/2 cup

Soak Karamani for 4 hours and pressure cook it till soft.
Extract juice from tamarind.
Heat oil in a pan. Add mustards seeds, cumin, fenugreek seeds and garlic flakes.
Add onions and fry well. Add tomatoes and cook till it gets mashed.
Pour the tamarind extract, add turmeric powder, chilli powder and coriander powder. Let the kuzhambu simmer for 15 minutes.
Grind coconut to a fine paste with water and add this to the kuzhambu. Add cooked karamani. Let it simmer for some more minutes.

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