Senai Karamani Kulambhu/Yam and Black eyed Peas in Tamarind Sauce

For this month cook book challenge,I tried a recipe from a magazine print out.This print out was taken in 2004 and I found out while cleaning the clutters.
Coming to the recipe its a mix of both karakulambhu and masala kulambhu with slight tangy taste.We normally use the yam(senai) for fry but never tried in kulambhu varieties.For the first time I tried and it came out super yummy.Here I used the frozen pieces,if you are using fresh one,chop and cook it separately in tamarind water.Off to the recipe...............................

Senai Karamani Kulambhu

 

   Basic Information

    Preparation time ~10 minutes

    Cooking time ~ 35-40minutes

    Serves ~ 3-4

  

   Ingredients

Ingredient	Quantity
Black eyed peas/karamani	1/2 cup
Elephant yam/senai kilangu	12-14 (1 inch cubes)
Onion(chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	11/2 tsp
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	big gooseberry size
Oil	2 tbs
Salt	11/2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Fenugreek seeds	1/8 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch piece

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Fennel seeds/sombu	1/2 tsp

  

   Method 

    

• Soak the tamarind in 1/2 cup of water and extract it,grind the coconut and fennel seeds to a fine paste.Cook the cubed yam in boiling water for 5 minutes or till it becomes half cooked and keep it aside.

• Heat a pan and dry roast the black eye peas till a nice aroma comes out.Pour 2 cups of water and cook it until becomes soft (not mushy).

• Meanwhile heat the oil in a pan and do the tempering with the ingredients.Sauté the onion till it becomes transparent. Now add the ginger&garlic paste,chopped tomato and the yam pieces.Saute it well for 2 minutes,add in the red chily powder,coriander powder,turmeric powder.Give it a mix and fry it for a minute.

• Add the tamarind extract and salt along with a cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,let it boil for 2-3 minutes.Finally add the cooked black eye peas.Allow to cook it for couple of minutes and put off the flame. 

• Serve it with rice and pappad.

Enjoy.....................................

• D not cook the roasted peas in pressure cooker,it may turn out mushy.
• Use an inch piece tamarind to cook the yam in tamarind water.

This recipe is off  to Cook Book Challenge #15 December week 1.

Posted in: Cook Book Challenge,Sambhar/Kuzhambu/Rasam