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Monday, October 26, 2015

Karamani kuzhambu – Lobia gravy - Black eyed pea gravy is a tangy gravy made with tamarind base and with south Indian spice powder to make it flavorful. I love all kuzhambu made with legumes. The karamani lends a wonderful flavour to this kuzhambu and goes well with rice. There are few variations in this recipe, how my MIL makes I have mentioned it in notes section. This is how my mom makes. I was thinking to post this kuzhambu for a long time and got a request from a long time reader friend too. But somehow kept postponing and forgot this for a while. After long time I made this kuzhambu and loved it for lunch.
black eyed pea curry

Karamani kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins    |  Cook time: 30 mins     Serves: 4


Black eyed pea – 1/2 cup

Tamarind – 1 small lemon sized ball

Small onion – 5

Garlic- 8 flakes

Sambar powder – 1 tbsp

Turmeric – 1/4 tsp

Salt as needed

To temper

Sesame oil – 1 tbsp

Fenugreek seeds – 1/2 tsp

Mustard – 3/4 tsp

Urad dal – 1 tsp

Toor dal – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 1 sprig


  1. Roast the karamani (Black eyed pea) in a hot pan in medium to low flame, until nice aroma comes. It will slightly change in colour or turn brown here and there.
  2. 1-roast-karamani
  3. Pressure cook with little salt, water enough to immerse the legume, for 3 whistles in medium flame. Soak the tamarind in hot water meanwhile and extract tamarind juice.
  4. 2-cook
  5. In a kadai, temper with the items given under ‘To temper’ table in order. Followed by finely chopped onion and garlic. Fry till the onion turns golden.
  6. 3-temper
  7. Boil tamarind extract, salt, turmeric, sambar powder and add the tempered items to it. Add the cooked karamani.
  8. 4-boil
  9. Simmer for 5-8 minutes until the gravy turns thicker.
  10. 5-ready


    • My MIL adds 1/2 chopped tomatoes after frying onion.
    • She also adds 1/4 cup ground coconut to the tamarind extract while boiling.
    • Make sure to roast the karamani wee for the perfect kuzhambu flavour.

We had with keerai kootu and rice, very delicious karamani kuzhambu.

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  1. simple yet healthy kuzhambu nice clicks

  2. Nice:) Just a suggestion, hope you dont mind! Can you give the recipe names in english please

    1. Sure. I try to write english names in my intro paragraph

    2. Sure. I try to write english names in my intro paragraph

  3. Wow karamani kulambu. This is my favourite kulambu. My mom makes the similar way but she adds tomato. It's simple and very tasty. I request all to try this ones. Goes well with simple papad also

  4. Nice post raks as usual,
    This is one of my favorite recipe too. My version is similar, except the factor that i add tomato.
    Also, one can add an twist to this recipe. In our version, we temper it finally with sauteed , crushed garlic pods with intact skin. It really works. You can once see yourself.

  5. Healthy and tasty Kuzhambu..looks delicious

  6. My favorite peas... I am going to make this curry with rice soon...

  7. this one is so good..m trying this and will let you know the result...:) :)

  8. my fav kulambu..looks tempting ...

  9. Normally the black eye pea should be soaked overnight right? We should roast it after that right?

    1. No, if you soak overnight, then no need to roast. This is one version and roasting gives a nice flavour to the legume.

  10. I always find Rak's kitchen recipes simple to make and very delicious. This karaamani kuzhambu is no exception. I was wondering if I can replace the 8 pieces of garlic with ginger garlic paste [Find cutting garlic annoying :-)]If so, how many tsps/tbsps ?

    1. I don't think ginger is needed for this one. If you have garlic paste, you can use 1 tsp :)

  11. Hey this was amazing. We all loved it. Also please tell me where you got that cute little kuzhambu pot. It's really nice.

    1. I got this in Isetan Singapore I guess :)

  12. Hi Raks

    You are a saviour of my life. I always end up searching for recipes when I have fight with my hubby :p no other way to convince him and it always works.

    However, I still make mistakes when it comes to extracting tamarind juice. I either add lots of water to it or very less water and spoils the taste of the dish. Can you please help me out to understand this alone. For sambar, small lemon size white tamarind, what is the proportion of water I should use and for Kara kuzhambu or vatha kuzhambu what should be proportion of tamarind and water.

    Will be of great help if you make me understand this.

    You are the reason for the small interest I am having now to cook (I am a person who don't like to cook at all). Thank you so much.. keep blogging..

    1. Sure i will try to update this. I already have water quantity in my vendakkai sambar post I guess


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I am currently away, might take a bit while to respond to your query, but will sure do when I find time.