Thatappayaru(Karamani) Kuzhambu(Black eye peas Gravy)

Serving:4 |Type: Chettinad-Kuzhambu


Thatappayaru -1cup
Onion(Diced) -½ cup
Tomato(Diced) -½ cup
Chili Powder -1 ½tsp
Coriander powder -3tsp
Turmeric -¼tsp
Tamarind -small marble size
Salt -to taste
Coriander leaves -few



Oil -2tbsp
Mustard -½tsp
Urad Dhal -½tsp
Cumin -¼tsp
Fenugreek -¼tsp
Curry leaves -few
Red Chili -1



  1. Dry roast thatappayaru until aroma comes on medium flame.
  2. Take a pressure cooker  put the roasted thatappayaru with 2 cups of water and chili, coriander powder and cover with lid.
  3. Let 2 whistle comes and keep it simmer for 10 minutes and turn off the stove.
  4. Soak the tamarind with ½ cup of water and squeeze out the pulp and keep it aside.
  5. Take a pan heat with oil add seasoning fry without burning then add onion sauté for 1 minute.
  6. Now add tomato , salt and turmeric sauté well until tomato get mash.
  7. Then add cooked thatappayaru  and tamarind pulp cook it for 5 minutes (if water is needed you can add water while cooking) then garnish with coriander leaves then turn off the stove.
  8. Serve with white rice.


  1. Instead of tamarind pulp you can use lemon juice.
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