Wednesday, 21 January 2015

Yam - Cow Peas/ Black Eyed Beans Curry AKA Senai Karamani Kuzhambhu

Yam - Cow Peas (Black Eyed Beans) Curry AKA Senai Karamani Kuzhambhu(Kulambhu)

I have already written enough about my love for South Indian Gravy. Look at a variety of SI curry recipes here. This gravy is a lovely combo of Yam and Cow peas and they just taste amazing. Nevertheless to say, it goes well with Rice , but I love it with Dosa. Make slightly thicker, soft Dosa and have it with this gravy, then you will know what I am talking about.


Yam - 250 Grams (Peeled and chopped into 2" Pieces)
Cow Peas - 1 Handful (Washed and Soaked for at least 6 Hours)
Onion - 1 (Large, finely Chopped)
Tomato - 1 (Medium, Finely Chopped, preferably Country Tomato)
Garlic - 4 Pods (Peeled and roughly Crushed)
Ginger - 1/2" Piece (Peeled and Crushed)
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/8 Teaspoon
Yam - Lemon Size (Soaked in a glass of warm water)
Oil - 2 Tablespoon (Preferably Gingelly Oil)
Salt - To taste
Jaggery  -  1/2' Piece
Curry Leaves - 2 (Torn into pieces)
Mustard Seeds - 1/2 teaspoon
Fenugreek Seeds - 1/4 Teaspoon


  • Pressure cook the Karamani or Cow peas till done. It took me 6 whistles.
  • Meanwhile, Boil some water, add turmeric and cook the Yam till it is almost done.
  • Strain the Yam and roughly Mash it. Don't mash it too much.
  • Place a kadhai on the stove and Add the Oil.
  • Once the oil is hot add the Mustard Seeds and allow it to splutter and then add the fenugreek seeds and Curry leaves.
  • Immediately add the Onions and cook till the onions are done. 
  • Add the Garlic and Ginger and Saute.
  • Add the tomatoes and add the salt.
  • Cook till the tomato becomes mushy and almost dissolves.
  • Now to this add the Recd Chilly powder, Coriander Powder, turmeric powder, Cooked Cow Peas and Mashed Yam.
  • Cook it for a minute or 2.
  • Extract the Tamarind Juice from the soaked Tamarind and add it to the coking mixture.
  • Approximately add 1 Cup of tamarind pulp, however this depends on your quality of tamarind, your soaking time, your taste preference etc.
  • Allow the Mixture to boil and add a piece of Jaggery and mix well.
  • Cook till the raw flavour of everything is gone.
  • Cooking the Yam in tamarind Pulp will ensure that the Itchiness of the Yam is gone, however if you are worried then after cutting the Yam soak it in the water which you get while washing the Rice. 
  • Soaking it in that water for 15 minutes will remove the Itchiness.
  • Another technique that I also follow is to add a small piece of Tamarind in the water while cooking the Tamarind. 
  • It should be a every tiny piece or else the Tamarind will not get cooked. 
  • In my opinion this gravy tastes nice if it is thick and not so watery and also I prefer not to add too much of Tamarind Pulp as it will mask the other flavors.


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