Karamani Kara Kuzambu

Ingredients:

Tamarind – lemon sized ball

Small onions – 1 cup

Garlic – 5 small cloves

Tomato – 1 (finely chopped)

Drumstick – 1 (cut into finger sized pieces)

Karamani (Black eyed peas) – a handful

Sambar powder – 3 teaspoons

Sesame oil – 1 table spoon

Mustard seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Curry leaves – 5 or 6

Turmeric powder - ¼ teaspoon

Salt - 2 teaspoons

Grind to paste:

Coconut – 3 to 4 teaspoons (grated)

Saunf (fennel seeds) – 1 teaspoon

Curry leaves - 10

Method:

1. Prepare tamarind extract with 2 glasses of water.
2. Soak karamani overnight & pressure cook for 2 whistles.
3. Heat sesame oil in a non-stick pan.
4. Add mustard seeds, cumin seeds, curry leaves & allow spluttering.
5. Add garlic, small onions, sambar powder, turmeric powder & fry till golden brown.
6. Add tomato pieces & salt, fry for one more minute.
7. Add drumstick pieces, soaked karamani & tamarind extract.
8. Allow boiling until raw smell vanishes.
9. Add ground paste once raw smell vanishes & allow boiling for 5 to 7 minutes in low flame.
10. Add a teaspoon of sesame oil & mix well, remove from flame.
11. Serve hot with rice.