Black eyed peas Tamarind curry(Karamani Puli kulambu)

Black eyed peas egg plant tamarind curry, Kaaramani kathirikkai puli kulambu

Ingredients:(Serves 4-5 People)

  • Black eyed peas(Thattai payiru or Kaaramani) – 2 cups
  • Tamarind – Lemon size ball
  • Mustard seeds and Urad dal – 1/2 teaspoon
  • Curry leaves – a sprig
  • Onion – 1
  • Brinjal – 3 to 4 (small)
  • Turmeric powder – 1/4 teaspoon
  • Hing – a pinch
  • Masala powder – 3 teaspoons(You can also use chili powder. Use 1 or 2 tspns which depends on your spice level)
  • Sugar – a pinch
  • Salt – to taste
  • Sesame Oil


  1. Soak Black eyed peas in water for 2 hours. Cook till they are tender. Don’t overcook.
  2. Soak tamarind in water for 15 minutes. After that squeeze and extract the tamarind juice. Add water each time to extract the juice. Extract the tamarind juice of 2 to 3 cups.
  3. Chop onion into small pieces.Cut brinjal in length-wise. Keep all this aside.
  4. Heat 2 to 3 tspns of Oil in a pan, add mustard seeds and Urad dal. Once it splutters add curry leaves and Onion, fry till it turns into transparent.
  5. Add brinjal and fry for 3 to 5 minutes.
  6. Add Turmeric powder , Hing, Masala or Chili powder, Salt and fry till the smell of masala goes out. Add oil if necessary.
  7. Add Tamarind juice, a pinch of Sugar and 1 or 2 cups of water. Bring this to boil once and then keep the stove in medium flame. Cook till the oil oozes out and the curry becomes thick.
  8. Finally add the cooked black eyed peas and bring this to boil once. Then remove from heat.

Goes well with: White Rice, Idly, Dosa

Variation: Use any beans(like Kidney beans, Chick peas) instead of black eyed peas.

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