My mom used to make this kuzhambu very often. But whenever she cooks, she will add either brinjal or drumsticks along with black eyed beans. Adding vegetables will enhance the taste of the kuzhambu. But after marriage, I hardly make this. Not because we don’t like it, but I always forget to soak them the previous night. But yesterday, I did that without fail and here is the recipe. I did not have brinjal or drumstick , so made it with just blackeyed beans. Still it tasted good!
Ingredients
| Blackeyed Beans/ Karamani | 1/2 Cup |
| Mustard | 1/4 Teaspoon |
| Fennel Seeds | 1/4 Teaspoon |
| Fenugreek | 1/4 Teaspoon |
| Curry Leaves | A Strig |
| Onion | 1 No (Finely chopped) |
| Tomato | 1 No (Finely Chopped) |
| Tamarind | 1 Small Lemon Sized |
| Chilli powder | 2 Teaspoons |
| Coriander Powder | 1.5 Tablespoon |
| Turmeric Powder | A Pinch |
| Salt | To Taste |
| Oil | 1 Tablespoon |
Preparation Method
- Wash and soak the blackeyed beans in water for atleast 8 hours/ Overnight.
- Soak the tamarind in water for 15 minutes and extract a thick juice out of it and keep it aside.
- Heat a pan and add oil. Once it is hot, add mustard, Fennel seeds and fenugreek.
- After it splutters, add curry leaves, onion and saute them for 2 minutes.
- Add tomato and after 3 minutes, add chilli powder, turmeric powder, coriander powder& salt and mix well.
- Once the oil starts oozing out, add soaked blackeyed beans and then add the tamarind extract.
- Add water to a required consistency and allow it to boil.
- Pressure cook for 3 whistles and then turn off the flame.
- Transfer it to a bowl and serve with steamed rice.
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