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



Black eyed peas/karamani
1/2 cup
Elephant yam/senai kilangu
12-14 (1 inch cubes)
1 (medium size)
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
big gooseberry size
2 tbs
11/2 tsp

 For the tempering

Mustard seeds
1/2 tsp
Fenugreek seeds
1/8 tsp
Cumin seeds/jeeragam
1/2 tsp
1 inch piece

 Grind to a fine paste

2 tbs
Fennel seeds/sombu
1/2 tsp


  • 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.


  • 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.


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

Hello Nalini

You have a great blog with some great recipes and a great story. Married to a Tamil/Mallu your recipes would help me develop some unique recipes for my family. I am reaching out to you from a social platform for Indian/Desi food lovers. It is a community of About 300 flood bloggers with thousands of recipes and counting. You might find some fellow bloggers from India and abroad as well on our platform. It is developed by someone like you who is a Indian mom/wife/daughter who is passionate about technology and in need of new recipes. This platform is aimed at addressing the love for Indian food by creating:

> A one stop shop for all Indian food related information.
> Create a democratic platform for home cooks to get noticed, appreciated and rewarded.
> Share the creative ways people are exploring Indian food - In fact going by number of Indian food blogs it’s quite evident that the real fun in Indian food is happening in the kitchens of Indian homes and not in star restaurants & cooking schools. Therefore, we also want this to be a platform for home cooks to get together and share ideas. We believe this platform would truly democratize the Indian food blogger community and give an equal opportunity for everyone to succeed.

The current services are just a beginning and we will be adding additional functionalities that will truly make this a global platform for Indian food.

We hope you like what we are presenting and would join our growing community of Indian food lovers. Don’t wait and join today. Our facebook page is frequently updated with food related news and some exciting recipes so stay connected via facebook as well.

If you face any challenges in registering please contact us at

Thank you and looking forward to having as part of itsPotluck community.

Please ignore this email if you are already a member.

Such a lovely combination Nalini..looks good..

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

Post a Comment

Related Posts Plugin for WordPress, Blogger...


Twitter Delicious Facebook Digg Stumbleupon Favorites More