Tamil Nadu Style Karamani Murungakkai Kuzhambu: A Delightful Black Eyed Beans & Drumstick Curry
Embark on a culinary journey to the vibrant heart of Tamil Nadu with this delightful Karamani Murungakkai Kuzhambu, a nourishing curry that beautifully marries the earthy flavors of black-eyed beans and the unique taste of drumsticks. This vegetarian dish, steeped in tradition, is perfect for a comforting lunch or dinner, and is sure to please your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1/2 cup (soaked in water for 2 hours) |
| Drumstick | 1 (cut into 2-inch stripes) |
| Pearl Onions (Sambar Onions) | 1 cup |
| Garlic | 4 cloves (crushed) |
| Cinnamon Stick (Dalchini) | 1 |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Whole Black Peppercorns | 1 teaspoon (crushed) |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Onions | 1 (chopped) |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Dry Red Chilli | 2 |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 210 |
| Protein | Approx. 10g |
| Carbohydrates | Approx. 35g |
| Dietary Fiber | Approx. 8g |
| Total Fat | Approx. 5g |
| Saturated Fat | 0.5g |
Instructions
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Prepare the Beans and Drumstick: Start your culinary adventure by pressure cooking the soaked black-eyed beans and drumstick. Add them to the pressure cooker along with 1/4 cup of water and a pinch of salt. Cook for about 2 whistles, then allow the pressure to release naturally. Once done, set aside.
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Make the Onion-Fennel Paste: In a skillet, heat a drizzle of sunflower oil over medium heat. Add the chopped onions, fennel seeds, and dry red chillies, sautéing until the onions turn golden brown. Allow this mixture to cool before transferring it to a blender to grind into a smooth paste.
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Sauté Whole Spices: In a kadai (wok), heat some more sunflower oil. Add the whole spices: cardamom, cloves, cinnamon stick, and crushed black peppercorns. Fry these for a few seconds until they release their aromatic fragrance, infusing the oil with their rich flavors.
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Cook the Aromatics: To the kadai, add the pearl onions and crushed garlic. Sauté until the onions become translucent, allowing their sweetness to enhance the dish.
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Combine Ingredients: Stir in the ground onion-fennel paste along with the coriander powder and red chili powder. Adjust the seasoning with salt, and if necessary, add about 1 cup of water to achieve your desired consistency. Mix well.
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Add the Cooked Beans and Drumstick: Gently fold in the cooked black-eyed beans and drumstick, ensuring they are well coated in the aromatic curry base. Stir thoroughly to combine, then let the Karamani Murungakkai Kuzhambu simmer on low heat for at least 15 minutes. This will allow the flavors to meld beautifully.
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Serve: Once the simmering is complete, your Karamani Murungakkai Kuzhambu is ready to delight the senses! Serve this delectable curry with steaming rice or alongside your favorite accompaniments, such as Dry Fry Keema Balls (Spicy Chicken Keema Balls) and Thakkali Rasam (South Indian Tomato Rasam), for a wholesome meal.
Culinary Notes
This Tamil Nadu-style curry is not just a meal; it’s a celebration of flavors and textures. The creamy black-eyed beans pair perfectly with the tender drumsticks, while the spices create a warm, inviting aroma that fills your kitchen. Whether you’re preparing for a family gathering or simply indulging in a comforting meal at home, this dish is sure to be a hit!
Enjoy your culinary creation, and relish the vibrant flavors of Tamil Nadu in every bite!
