Appa got a bunch of different vareities of lentils during his monthly grocery purchase. One among them is these black eyed beans as we call them Karamani. Its a lovely lentil and goes well with any tamarind based kuzhambu.
This sunday we got some fresh prawns and amma made a delicious biriyani and for dinner she made this wonderful kuzhambu and served them with hot idlis.
Prawns are my all time favorite and I can eat it in any form. Even though the most adorable is the prawn fry amma makes this kuzhambu is made often too. Drumsticks are also added to this kuzhambu if available.
They were so delicious and complemented the gloomy weather here. Prawns when added to kuzhambu renders a wonderful flavour and along with these karamani it turned to be totally nutritious. This is yet another Cuddalore style kuzhambu.
Pearl onions – 12-15 peeled
Tamato chopped – 1/2 cup
Garlic – 7-8 pods
Tamarind – 1 lime sized ball soaked with the required salt in 5 glasses of water
Prawns cleaned and washed – 1 cup
Sambar powder – 1 T spoon
Turmeric powder – 1/4 teaspoon
Brown cow peas (soaked over night and pressure cooked for 2 whistles) – 1 cup
Peanut oil – 3 T spoon
Freshly chopped coriander leaves a handfull
How to make it?
Squeeze the tamarind well and filter it with a colander. Heat peanut oil in a chatti or a thick bottomed skillet. Once it is hot add the pearl onions and saute till they turn pink. Now add the garlic pods and saute till they turn golden brown. Now add the tomatoes and cook till they turn mushy. Add the prawns and saute till they turn opaque. Now add the sambar pwoder, turmeric powder and the tamarind water. Now check for salt and add if required more. Let the whole thing boil. When the raw smell of sambaor powder disappear, add the cooked cow peas and simmer for 10 more minutes. By this time the oil will be seen separated on the top. If not wait till it reaches that stage. Add the coriander leaves, switch off the stove and keep it covered till you serve.
Serve with piping hot rice and some papad.