Karamani kozhambu/cowpeas / Lobia gravy
Karamani kozhambu/
cowpeas /
Lobia gravy
Ingredients :
White karamani/Lobia - 200 gms
Onion - 2 big size chopped
Tomato - 1 big size chopped
Garlic - 8-10 pods
All purpose Chilli powder - 2 tablespoon
Turmeric powder - 1 teaspoon
Potato - 1 large
Brinjal - 3-4 medium
Hing powder - 1/4 teaspoon
Tamarind - gooseberry size soaked in water
Salt for taste
To temper :
Oil - 2 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Jeera - 1/2 teaspoon
Curry leaves - 1 spring
To Grind :
Coconut - 1/4 cup
Fennel seeds - 1/2 tablespoon
Method :
* Soak the white karamani / Lobia overnight or you can dry roast in a pan and pressurize it with 3 whistles with little salt and water and keep aside .
* Grind the coconut and fennel seeds together with little water and keep it ready.
* Chop the vegetables.
* Soak the tamarind into a half glass water before start the process. 
* In a cooker add oil,Once oil heated add mustard seeds, fenugreek seeds and jeera.
* Add garlic pods.
* once it turns golden color add the chopped onions and curry leaves.
* And when the onions turns transparent add the tomatoes.
*when the tomatoes turns mushy,Add the veggies potato ,brinjal and mix it well and let it cook for a minute.
*Add all purpose chilli powder, turmeric powder and salt.
* And add the purified tamarind water.Mix well.
* Then add Karamani( with kramani boiled water ).Mix it well.
* You can adjust the water and salt level. let it boil for 4-5 minutes.
* Now add the grinded paste and mix well. Let this boil until it gets to a thick kozhambu/gravy. Switch off the flame and add coriander leaves finally.
* Serve hot with rice/idly/idiyappam/chappathi.
Note :
* If you don't have all purpose chilli powder then you can add 1 tablespoon chilli powder and 1 tablespoon of coriander powder. * If you feel the gravy is watery allow it to boil for some more minutes.* You can also add drumsticks.* Don't burn the garlic and onions then the masala turns bittery.
Receipe by : Adhilakshmi Rajesh
* Soak the white karamani / Lobia overnight or you can dry roast in a pan and pressurize it with 3 whistles with little salt and water and keep aside .
* Grind the coconut and fennel seeds together with little water and keep it ready.
* Chop the vegetables.
* Soak the tamarind into a half glass water before start the process.
* In a cooker add oil,Once oil heated add mustard seeds, fenugreek seeds and jeera.
* Add garlic pods.
* once it turns golden color add the chopped onions and curry leaves.
* And when the onions turns transparent add the tomatoes.
*when the tomatoes turns mushy,Add the veggies potato ,brinjal and mix it well and let it cook for a minute.
*Add all purpose chilli powder, turmeric powder and salt.
* And add the purified tamarind water.Mix well.
* Then add Karamani( with kramani boiled water ).Mix it well.
* You can adjust the water and salt level. let it boil for 4-5 minutes.
* Now add the grinded paste and mix well. Let this boil until it gets to a thick kozhambu/gravy. Switch off the flame and add coriander leaves finally.
* Serve hot with rice/idly/idiyappam/chappathi.
Note :
* If you don't have all purpose chilli powder then you can add 1 tablespoon chilli powder and 1 tablespoon of coriander powder.
* If you feel the gravy is watery allow it to boil for some more minutes.
* You can also add drumsticks.
* Don't burn the garlic and onions then the masala turns bittery.
Receipe by : Adhilakshmi Rajesh
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