Senai Karamani Kulambhu/Yam and Black eyed Peas in Tamarind Sauce



For this month cook book challenge,I tried a recipe from a magazine print out.This print out was taken in 2004 and I found out while cleaning the clutters.
Coming to the recipe its a mix of both karakulambhu and masala kulambhu with slight tangy taste.We normally use the yam(senai) for fry but never tried in kulambhu varieties.For the first time I tried and it came out super yummy.Here I used the frozen pieces,if you are using fresh one,chop and cook it separately in tamarind water.Off to the recipe...............................






Senai Karamani Kulambhu

 
   Basic Information

    Preparation time ~10 minutes
    Cooking time ~ 35-40minutes
    Serves ~ 3-4

  

   Ingredients


Ingredient
Quantity
Black eyed peas/karamani
1/2 cup
Elephant yam/senai kilangu
12-14 (1 inch cubes)
Onion(chopped)
1 (medium size)
Tomato(chopped)
2 (medium size)
Ginger&garlic paste
2 tsp
Red chilly powder/milagai podi
11/2 tsp
Coriander powder/dhaniya podi
2 tsp
Turmeric powder/manjal podi
1/4 tsp
Tamarind/puli
big gooseberry size
Oil
2 tbs
Salt
11/2 tsp

 For the tempering

Ingredient
Quantity
Mustard seeds
1/2 tsp
Fenugreek seeds
1/8 tsp
Cumin seeds/jeeragam
1/2 tsp
Cinnamon/pattai
1 inch piece

 Grind to a fine paste

Ingredient
Quantity
Coconut(grated)
2 tbs
Fennel seeds/sombu
1/2 tsp


  
   Method 
    

  • Soak the tamarind in 1/2 cup of water and extract it,grind the coconut and fennel seeds to a fine paste.Cook the cubed yam in boiling water for 5 minutes or till it becomes half cooked and keep it aside.
  • Heat a pan and dry roast the black eye peas till a nice aroma comes out.Pour 2 cups of water and cook it until becomes soft (not mushy).

  • Meanwhile heat the oil in a pan and do the tempering with the ingredients.Sauté the onion till it becomes transparent. Now add the ginger&garlic paste,chopped tomato and the yam pieces.Saute it well for 2 minutes,add in the red chily powder,coriander powder,turmeric powder.Give it a mix and fry it for a minute.


  • Add the tamarind extract and salt along with a cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,let it boil for 2-3 minutes.Finally add the cooked black eye peas.Allow to cook it for couple of minutes and put off the flame. 


  • Serve it with rice and pappad.





Enjoy.....................................




  • D not cook the roasted peas in pressure cooker,it may turn out mushy.
  • Use an inch piece tamarind to cook the yam in tamarind water.
This recipe is off  to Cook Book Challenge #15 December week 1.

12 comments:

You are tempeting me with your clicks..Love this kulambu

This is tempting gravy, I would like to have some with hot rice :)

Very interesting combination of ingredients for the kulanmbhu Nalini. Looks delicious.

Wow what a delicious gravy. I love the pictures n the flavours.

I'm allergic to yam but I love black eyed peas - I may just have to try this maybe substituting the yam with pumpkin - it looks so good

I don't cook yam but if I recall, we do make pulusu, tamarind based gravy with yam. My mom use to make it. That bowl of kulambhuyam looks delicious

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Such a lovely combination Nalini..looks good..

Delicious and mouth watering dish give the onion and tomotto and tamarind in grams

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