Tamil · Lunch, Dinner

Karamani kuzhambu (black-eyed pea curry)

Slow-simmered beans in a tangy tamarind and sambar-spiced gravy, a rustic village-style curry.

Calories

549 kcal

Protein

22 g

Carbs

96 g

Fat

8 g

Prep

15 min

Cook

20 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Gluten free
• Dairy free

Contains: mustard, coconut.

Ingredients

• 55 g Basmati rice
• 200 g Kidney beans (tinned, drained)
• ½ onion Onion
• ½ tomato Tomatoes
• 1 tsp Tamarind paste
• 1 tsp Sambar powder
• ¼ tsp Mustard seeds
• 2 g Curry leaves
• ½ tbsp Coconut oil
• ¼ tsp Turmeric
• ¼ tsp Salt

Method

1. Cook the rice until tender; set aside.
2. Heat the coconut oil, splutter mustard seeds, and soften the onion for 6 minutes.
3. Add turmeric, sambar powder and tomato, and cook 6 minutes until thick.
4. Stir in the beans, tamarind and a little water, and simmer 10 minutes.
5. Add curry leaves, season with salt and serve with the rice.

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