KARAMANI KAIKARI VENDHAYA KUZHAMBU made from leftover cooked black eyed peas and leftover vegetables. This spicy kuzhambu which was perfect for breakfast n dinner..

What you need:
Karamani – 1/2 cup
Mixed veggies – 1 cup (Plantain, carrot, Sweet potato, Broad beans)
Sesame Oil – 2 tbsp
Mustard – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Onion – 1 no, chopped
Tomato – 1 no, chopped
Curry leaves – few

Tamarind paste – 1 tsp

Red Chilli Powder – 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Rock salt as reqd

To roast and grind to paste:
Pearl Onion – 4 nos
Green Chillies – 2 nos
Coconut gratings – 1/2 cup
Cumin seeds – 1 tsp

To dry roast and ground to powder:
Fenugreek seeds – 1 tsp
Raw Rice – 1/2 tsp

How to make:
In a kadai heat oil, add mustard seeds once it splutters add curry leaves, fenugreek seeds roast it add tomatoes cook till it softens then add veggies n karamani, add red chilli powder, coriander powder, turmeric powder, salt, one cup water and let it boil..

Now add tamarind paste half cup water once it starts boiling, add the paste mix well and add little water and again allow to boil. When the kuzhambu starts boiling well, reduce the heat ad sprinkle fenugreek powder mix well and remove from heat and serve hot with plain rice and curry..


  1. says

    Your recipe is very much different from the way it is done my house..We do not add green chillies ,grated coconut and coriander seeds. But your vendhaya kuzhambu with karamani and vegetables is appealing..It would go well with dosai too!!!

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