kathirikkai Karamani Kuzhambu- Eggplant & Black Eyed Beans Curry

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kathirikkai Karamani Kuzhambu
In no other cuisine are lentils and legumes used with such creativity as in Tamil cuisine. Lentils & legumes are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Kathirikkai~the purple beauty & karamani ~the black eyed one (Eggplant & Black Eyed Beans) pairs beautifully in a tangy tamarind and coconut gravy to create one of the great tasting Kuzhambu.

  1. 1 big lemon sized tamarind
  2. 2 teaspoon red chilli powder
  3. 2 teaspoon coriander powder
  4. 1/4 teaspoon turmeric powder
  5. salt to taste
  6. 1/2 cup sliced onions
  7. 3 tablespoon sliced garlic
  8. 1/4 cup grated coconut
For seasoning:
  1. 1/2 teaspoon mustard
  2. 1/2 teaspoon sombu/fennel seeds

  1. Extract the pulp from the tamarind and keep aside.
  2. Grind the coconut to a fine paste and keep aside.
  3. Dry roast the karamani/black eyed beans on medium heat for about 5minutes and pressure cook for three whistles or until cooked.
  4. Finely slice the onions and garlic. Cut the Kathirikkai/eggplant lengthwise into four pieces.
  5. Mix the tamarind extract, ground coconut, chilli,turmeric powders and salt.
  6. Heat a tablespoon of oil ( preferably Idhayam/gingely oil ) in a kadai /pan. Add the mustard and when it splutters, add the sombu/fennel seeds. Then add the onions, garlic and curry leaves.
  7. When the onions turn translucent or soft, add the cut Kathirikkai/eggplant and saute for few mintues until the Kathirikkai/eggplant are coated with the oil.
  8. Add the tamarind coconut mixture and bring to a boil. Then simmer on low heat for about 10 minutes or until the Kathirikkai/eggplant are cooked. Finally add the cooked karamani to the kuzhambu. Simmer on low heat for another 3 to 5 minutes.
Serve hot with rice and appalam/pappadam.


  1. Iys been a long time I made karamni kuzhambu! Urs is tempting so much,neat fabulous picture!

  2. Cilantro, the kuzhambu looks delicious. I love the combination of black eyed peas and brinjal, I ususally use thattapayar but this works great too.

  3. Delicious kuzhambu Cilantro!!looks great..

  4. wowww!! Its looking so yummyy!!
    The combo of eggplant and beans is new to me. Looks great.

  5. This comment has been removed by the author.

  6. I love the name..the combo is something new..looks delicious:)

  7. Wow looks yummy and delicious dear....

  8. What a vibrant picture! Looks like an authentic combo!

  9. havnt tried this combo...i always want my curry to have such rich consistency

  10. A very unique combination for me. of all veggies, i have never combined eggplant with lentil. what lovely colors!.

  11. Nice combo,i make this without brinjal,next time will do ur version :)

  12. Looks so yummy! i am gonna try it for sure.
    IS it not necessary to soak the karamani overnight in water?

  13. Vijitha,
    You could also soak the karamani overnight but I dry roast and pressure cook them instead to avoid the soaking part and also the karamani tend to get mushy when soaked for a long time.

  14. This combination is so new to me, looks great!

  15. My mom used to make this kuzhambu with karamani or kadalai.. I am missing it now.. the pic looks fabulous


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