Karamani Urundai Kuzhambu Recipe

Karamani Urundai Kuzhambu is a traditional South Indian dish made with black-eyed peas dumplings cooked in a tangy and spicy tamarind gravy. The dumplings are made with a mixture of soaked and ground black-eyed peas, spices, and herbs. The kuzhambu is flavored with a blend of spices like coriander, cumin, and red chili powder, along with tamarind pulp for a tangy taste. This flavorful and protein-rich dish is usually served with steamed rice or idli.

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30minstotal
30m.total
Karamani Urundai Kuzhambu
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Ingredients for Karamani Urundai Kuzhambu Recipe

  • 1/4 cup Black Eyed Peas, Soaked
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/4 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 1/4 tablespoon Tamarind Pulp
  • 0.13 teaspoon Turmeric Powder
  • as required Water As Needed
  • as needed Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
340
calories per serving
6 g Fat21 g Protein47 g Carbs25 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    21g
  • Carbs
    47g
  • Fiber
    25g

MacroNutrients

  • Carbs
    47g
  • Protein
    21g
  • Fiber
    25g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    196mg
  • Iron
    9mg
  • Vitamin A
    799mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    324mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    37mg
  • Vitamin E
    1mg
  • Copper
    1mcg
  • Magnesium
    212mg
  • Manganese
    4mg
  • Phosphorus
    398mg
  • Selenium
    21mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp