December 14, 2011

Karamani Karakulambu

Karamani- 1/2 -1 cup
small onion-6-7 sliced
Tomato-1 chopped
Garlic pods 4-5
Tamarind paste- one lemon size tamarind diluted in 1 cup water
hing(asafoetida)- little
Red chilly powder-1 1/2 -2 tsp
Coriander powder-1 1/2 -2tsp
sambar powder-1/2tsp
Turmeric powder-1/4 tsp
For grinding:
coconut 1 tbsp or coconut milk 1 tssp
poppy seeds- 1/2 tsp(optional )
For seasoning:
mustard seeds-1/2 tsp
cumin seeds- 1/4 tsp
fenugreek seeds-1/4 tsp
fennel seeds- 1/4 tsp
urad dal and channa dal-1/2 tsp
curry leaves
Method of preparation:
Soak the karamani overnight and pressure cook for 1 whistle.
If not soaked pressure cook for 2-3 whistels .Do not over cook.
Then heat oil in a pan and season with the above listed ingredients and then add and  fry onion and garlic till golden brown.
Now add the chopped tomato and fry till it becomes pulp and then add the  cooked karamani and stir well.
Add the asafoetida little bit
Now in the tamarind paste add all other spice powders( chilly powder, coriander powder, turmeric powder,sambar powder) and mix well
Then add it to the cooking pan..
Bring it to boil, till oil floats on tops and the karamanis are cooked.
Then add the grinded coconut and bring to boil for few mins.
Now karamani karakulambu is ready to serve.

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