Village style Black Eyed Pea gravy / Karamani gravy

    

This is the traditional South Indian tangy gravy. The main ingredient for this recipe is tamarind and masala powder. If you don't have the masala powder, don't worry I have alternate option for this. If you love tangy-sweet taste, you can grind and add coconut or cashew at the end.  This goes well with hot rice, rice papad and ultimate combo with mango. 

•  🍛 Cuisine : South Indian 
•  🍵 Course  :  Main dish     
•  🕑 Cooking Time : 50 Minutes    
•  🍲 Serving : 4

 

Ingrdients:

1. Black eye pea / Karamani : 70 - 100 gms
2. Finely chopped Onion : 2
3. Tomato : 2
4. Garlic : 10 cloves
5. Masala powder : 2 TBSP
6. Tamarind : medium gooseberry size
7. Gingelly oil : 4 TBSP
8. Mustard : 1/2 TSP
9. Urad dal : 1/2 TSP
10. Fenugreek : 1/2 TSP
11. Cumin seeds : 1/2 TSP
12. Grated coconut(Optional) : 3 TBSP / Cashew(optional) : 4Nos
13. Curry leaves : 2 spring
14. Salt : as per your taste

    Cooking  Instructions :

1. Soak the karamani overnight
   
   
   
2. Add over night soaked karamani in a pressure cooker and add salt, water enough to immense the legume, 1 TBSP of oil.
3. Boil the karamani in the pressure cooker for 15 minutes or 4 - 5 whistles.
4. Soak the tamarind in 1 cup of water
   
5. Keep the boiled karamani aside and heat the pan. Add 2 TBSP of gingelly oil..
   
   
   
6. Add mustard, urad dal, fenugreek, cumin seeds and curry leaves 1 spring. Let it splutter.
   
   
   
7. Add the garlic in the oil.
   
   
   
8. Add finely chopped onions. Fry the onions till it gets the transparent color.
   
   
   
9.  Now add the masala powder. If you don't have masala, you can add 1TBSP of chili powder, 1 and half TBSP of coriander powder, 1/2 TBSP of Turmeric powder, 1/2 TBSP of cumin powder.
   
   
   
10. Let the masala cook with onion in the oil for 2 minutes. So that it will gives you good taste and you will not get the raw smell while eating.
    
    
    
11.  Add chopped tomatoes. You can also grind the tomatoes as a paste and add it in a gravy. But I prefer chopped tomatoes.
    
    
    
12. Add required salt and toss the pan often to prevent burning.
    
    
     
13. Now add half cup of water and let it cook for 5 minutes.
    
14. Now add the boiled karamani and let it cook for 3 minutes.
    
    
    
15. Now make the tamarind pulp using the soaked tamarind. Strain it using the hand and add it in the gravy. Let it cook for 20 minutes.
16. The next step is optional one. You can grind coconut or cashew and add the paste in gravy. It will make a gravy to thicker consistency and gives you a tangy-sweet flavor.
    
17. Turn off the flame .
18. Heat 1 TBSP oil in a small pan add some curry leaves and pour it in the gravy.
19. It goes well with Rice, Papad and Mango.
    
    
    
    

Thank you for reading. If you have any doubts feel free to reach me.