March 22, 2010

Blackeye Peas Gravy | Karamani Kara Kuzhambu

During Navratri time my mom used to have a very tough time hunting for recipes for prasadam (offerings). Sundal would be the most common one and she would use all sorts of grains..peas,white channa, black channa,black eyed peas etc.,She used to make this gravy often..may be she would have cooked a lot of it.It used be a lot of fun those days..helping her to decorate.She used to take so much pains and took care of every small detail.Hats of Amma !!This was our 2006 Gollu.


Ok coming to our hero of this dish..Black-eyed peas are low in fat, contains no cholesterol, and are low in sodium. They are high in potassium, iron, and fiber.Eating black-eyed peas on New Year's Day is thought to bring prosperity...this was new to me got this on the net when I was searching for nutritional facts. hmmmm..need to try it next year....

This recipe is sent to the event Cooking With Seeds - Fenugreek by Denufood  which was started by Priya Also enters the My Legume Love Affair  hosted at Mirch Masala started by Susan 

 
Blackeyes


Ingredients

Blackeye peas - 2 cups
Onion - 1 no
Tomato - 1 no
Garlic Cloves - 5 no
Crushed Ginger - 1 tsp
Ginger Garlic Paste - 1 tsp
Tamarind Paste - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 1/2 tsp
Coconut paste - 4 tsp
Curry Leaves
Coriander Leaves
Salt for taste
Sesame Oil - 4 tsp

Method
  • Soak the Blackeye peas for 6 hours and pressure cook for 2 whistles.
  • Finely chop the garlic, onion, tomato.
  • Take  1/2 cup of the cooked blackeye peas and grind it to a paste.
  • Heat oil add mustard, fenugreek seeds in medium flame.
  • Add garlic, curry leaves, onions and saute well.
  • When onion is translucent, add ginger garlic paste followed by the tomatoes.
  • Add chilly powder, coriander powder, turmeric powder, tamarind paste and saute well.
  • Sprinkle water and allow the mixture to cook.
  • When raw smell is gone add the peas paste and saute well.
  • Add remaining peas, add water until desired consistency and cook in a closed state for 7 minutes.
  • Add the coconut paste and boil for another 5 minutes.
  • Garnish with coriander and curry leaves and Serve hot with Rice, Idly, Dosai.,

My Notes

You can add chopped Brinjal (Eggplant) to this gravy before adding the peas. Can use cooked frozen blackeye peas available in stores.

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