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Sify Home > Food > Vegrecipes > Ingredient > Lentils > Chettinadu karamani kara kozhambu
Chettinadu karamani kara kozhambu
By : Mahimaa Ramkumar
Category : South Indian lunches, Lentils
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Soak karamani for 4 hours and pressure cook it till soft.
  2. Extract juice from tamarind.
  3. Heat oil in a pan. Add mustards seeds, cumin, fenugreek seeds and garlic flakes.
  4. Add onions and fry well.
  5. Add tomatoes and cook till it gets mashed.
  6. Pour the tamarind extract, add turmeric powder, chilli powder and coriander powder. Let the kuzhambu simmer for 15 minutes.
  7. Grind coconut to a fine paste with water and add this to the kuzhambu.
  8. Add cooked karamani. Let it simmer for some more minutes.

Courtesy: http://spicesetc.blogspot.com/

Ingredients:
3/4 cup - karamani (black eye peas)
Tamarind, a small lime sized
3 tsp - oil
1 tsp - mustard seeds
Curry leaves, a few sprigs
1 tsp - cumin seeds
1 tsp - fenugreek seeds
4 - garlic flakes
6 - small onions
3/4 cup - tomatoes
1/2 tsp - turmeric powder
Chilli powder, according to your taste
Salt
2 tsp - coriander powder
1/2 cup - coconut
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