Ingredients: 1/2 cup Black Eyed Beans (Lobia) – soaked in water for 2 hours,1 Drumstick – cut into 2 inch stripes,1 cup Pearl onions (Sambar Onions),4 cloves Garlic – crushed,1 Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Whole Black Peppercorns – crushed,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,Salt – to taste,Sunflower Oil – for cooking,1 Onions – chopped,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chilli
Time in minutes: 45 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: We begin making the Tamil Nadu Style Karamani Murungakkai Kuzhambu Recipe by pressure cooking the karamani (Black eyed beans) and drumstick in the pressure cooker with 1/4 cup water and salt for about 2 whistle.Release the pressure naturally and keep it aside. Heat a skillet with oil and fry the chopped onions, fennel seeds and dry red chilli till it is golden brown and cool it down. Grind it into a smooth paste.Heat a kadai, with oil and fry the whole spices (cardamom, cloves, cinnamon, whole peppercorns) for few seconds till the aroma comes out. Then add in the pearl onions and garlic, sauté till it is translucent.Add in the ground paste along with all the spice powders (coriander powder & red chilli powder). Check for salt and you can add 1 cup water and stir well. Add in the cooked beans and drumstick. Stir well and simmer the Karamani Murungakkai Kuzhambu for at least 15 minutes and serve.Serve the Tamil Nadu Style Karamani Murungakkai Kuzhambu Recipe can be served along with Dry Fry Keema Balls (Spicy Chicken Keema Balls) Recipe ,Thakkali Rasam Recipe (South Indian Tomato Rasam) and rice to make it a meal.