Karamani Urundai Kuzhambu Recipe

Cooking Directions

• STEP 1.Soak black-eyed peas for a few hours and grind them into a coarse paste.
• STEP 2.Add chopped onions, ginger-garlic paste, chili powder, coriander powder, and salt to the paste.
• STEP 3.Shape the mixture into small dumplings and steam them until cooked.
• STEP 4.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 5.Add chopped onions and saut茅 until golden brown.
• STEP 6.Add tamarind pulp, turmeric powder, and water to the pan and bring it to a boil.
• STEP 7.Add the cooked dumplings to the gravy and simmer for a few minutes.
• STEP 8.Garnish with coriander leaves and serve hot with rice or idli.

Cooking Tips

• Make sure to soak the black-eyed peas for a few hours to soften them before grinding.
• Steam the dumplings until they are cooked through but still retain their shape.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• You can add vegetables like drumsticks or brinjal to the gravy for added flavor and nutrition.

Storage and Serving

• Karamani Urundai Kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kuzhambu before serving and adjust the consistency by adding water if needed.
• Serve the dish hot with steamed rice or idli for a complete meal.