Karamani Murungakai Kuzhambu

 Karamani Murungakai Kuzhambu 

Karamani Murungakkai Kuzhambu

Karamani Murungakai Kuzhambu is a traditional delicacy from Tamil Nadu, made with black-eyed peas, also known as Karamani in Tamil. This tangy and flavorful dish features a base of tamarind and coconut gravy, simmered with a blend of spices and vegetables to create a wholesome meal.

To prepare this recipe, start by soaking the Karamani overnight and then pressure cooking it for 2 whistles. Reserve the cooked Karamani along with the water. Now pressure cook the drumsticks for 1 whistle and set aside along with water.Next, blend a paste of coconut, fennel seeds, and peppercorns. In a kadai, temper the basic ingredients and sauté garlic, shallots, onions, and tomatoes until well-cooked. Add turmeric, sambar powder, tamarind extract, salt and the cooked water from the Karamani and drumsticks. Allow the Kuzhambu to boil, then add the cooked Karamani and drumsticks. Simmer the dish for a few minutes before adding the ground coconut paste. Cook for an additional 2 minutes, then remove from heat and serve hot with rice.

This recipe can be made using only Karamani or by incorporating additional vegetables such as brinjal or potatoes. In this particular recipe, black-eyed peas and drumsticks are used.

For a step-by-step guide on how to prepare this delicious and healthy Karamani Murungakai Kuzhambu, refer to the instructions below.


Karamani( black eyed peas /White lobia)-1 cup or 1/2 cup
Drumsticks-1 no
Small onions-10-15 nos
Onion-1 no
Garlic-10 nos
Tomato-1 no
Tamarind extract-3/4 cup
Turmeric powder -1/2 tsp
Sambar powder-4 tsp 
Salt to taste 
Jaggery-1 tsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Oil -2 Tbsps 
Curry leaves-few 

For Paste -

Grated coconut-1/2 cup
Fennel seeds-1 Tsp 
Pepper-1/2 Tsp 

Karamani Murungakkai Kuzhambu Recipe Video 


👉Wash and soak the Karamani or black eyed peas overnight.

👉Next day drain the water and add 1&1/2 cups of fresh water and pressure cook for 2 whistles, switch off the gas and allow pressure to subside completely. Set aside along with water.

👉Pressure cook the drumsticks with just enough water for 1 whistle and set aside along with cooked water.

👉Grind the ingredients given under for paste to fine paste adding water set aside.

👉Heat oil in kadai add mustard seeds, cumin seeds, fenugreek, curry leaves, garlic, small onions, onions sauté well. 

👉Add tomatoes cook until mushy.

👉Add turmeric powder, sambar powder sauté for few seconds.

👉Add tamarind extract, cooked water from Karamani and drumsticks and extra water if required and add in required salt mix everything well.

👉Allow the Kulambu to boil for 5 minutes until raw smell goes.

👉Now add cooked Karamani, drumsticks, jaggery mix well and continue to boil for another 5 minutes.

👉Finally add the coconut paste mix well and cook for 2-4 minutes.switch off the gas.


Preparation Time-30 minutes 

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