455 : Karamani Kuzhambhu/ Black Eye Beans Gravy

Karamani is a legume that can be used to make lot of recipes like Kuzhambhu, Sundals, side dish for chapatti . Karamani Kuzhambhu/Black Eye Beans Gravy   is a traditional south Indian dish; it tastes great with white rice and ghee. If you are looking for easy and healthy kuzhambhu recipe, then do try this dish.


Karamani / Black Eye Beans     1 cup soaked
Tomato                                   2 No.
Tamarind                                small Lemon size
Red chili Powder                    - ½ Tsp.
Sambhar Powder                      2 Tbsp.
Turmeric Powder                      ¼ Tsp.
Asafetida Powder                      ½ Tsp.
Sugar                                       1 Tsp.
Salt                                         To Taste
Coconut oil                               1 Tbsp.
Coriander Leaves                      for decoration    
To Grind

Coconut                                   ½ cup
Fennel Seed                             1 Tbsp.


  • Soak Karamani overnight, rinse 3-4 times in water and pressure cook with enough water, salt for 3 whistles
  • Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
  • Soak tamarind in 1 cup water for 10-15 minutes and extra juice. Keep aside.
  • Chop the tomatoes and keep aside.
  • Grind together all the ingredients listed under 'To Grind' use little water if required. Keep aside.

To Make Kuzhambhu:

  • Heat the coconut oil in a  kadai, Add in tomatoes, salt and sugar. Mix well and cook till they turn mushy.
  • Add in all spice powders and mix well. Now add a coconut paste mix well.
  • Add tamarind juice, and bring it to good boil.  Add cooked Karamani with water and Bring this to boil, simmer it for 15 to 20 mins till oil separates.
  •  Serve hot with steamed rice and Pappad.