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Arai Puli Kuzhambu (Black Eyed Peas in Tangy Curry)

Arai_Puli_Kuzhambu_Black_Eyed_Peas_Tangi_Curry_1 Arai puli kuzhambu means half of tamarind used curry or less tamarind used curry (Tamarind is known as Puli in Tamil). In this, we use almost half of tamarind used in normal curry. This is puli kuzhambu only with less tamarind with extra bean  added with normal spices.

In this I used red variety of Black-eyed peas (‘Karamani’ in Tamil and ‘Lobia’ in Hindi) with some brinjals, papads and other commonly used items like garlic, onion and tomato.

Serves: 4

Cooking time: 30 minutes.


  • Red colour karamani or black eyed peas – ½ cup
  • Small brinjal (eggplant) – 8 t0 10 no
  • Urad dal papad any type – 3 cut into pieces
  • Tamarind – marble size soaked and juice extracted (adjust as per taste)
  • Tomato – 1 no
  • Onion – 1 no
  • Garlic – 5 cloves
  • Turmeric powder – ¼ tea spoon
  • Red chilli powder – 1 tea spoon
  • Coriander powder – 2 tea spoon
  • Curry leaves – few
  • Salt – as per taste
  • For seasoning
    • Mustard – ½ tea spoon
    • Fenugreek – ¼ tea spoon
    • Cumin seed – ½ tea spoon
    • Curry leaves – few
    • Oil – to fry the papad (used ¼ cup)

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  • In a pan add 2 to 3 drops oil, add red karamani and fry till it splutters like mustard; remove, cook it in a pressure cooker or in a pan till soft; chop onion and tomato; peel and mash garlic; slit brinjals and put it in water.

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  • In a pan add oil, fry papads; do the seasoning after removing extra oil; add garlic, fry for 1 minute; add onions, fry for few minutes; add slit brinjals, fry for few minutes.

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  • Add tomato, dry masalas, mix well.

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  • Add tamarind water and 3 cups of water; bring to boil, close and cook till brinjal is cooked; then add cooked karamani and boil for 2 minutes.

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  • Curry should be little watery because after adding papad, it will absorb water from the curry; switch of gas, add fried papads, mix and keep for 5 minutes.

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  • Serve with hot steamed rice.



  • Karamani or lobia can be replaced by black channa.
  • Papad can be roasted in microwave also instead of deep frying.

{ 4 comments… add one }

  • Priya December 17, 2009, 1:58 pm

    Mouthwatering dish, never tried adding fried papads in kuzhambu with black eyed peas, will try next time..

  • Sushma Mallya December 17, 2009, 2:21 pm

    urad dal padad in gravy sounds interesting,nice recipe with all those ingredients,surely will give it a try soon…

  • vinolia December 18, 2009, 3:50 pm

    woooooooow, your pictures make me mouth water!! look at the wonderful colour of the small brinjals; the procedure (mixture of vegetables and appalams itself looks so appealing and delicious!! it must have tasted great!! can we do this puli kozhambu without the kaaramani?

  • Kamala December 19, 2009, 10:38 am

    @ Vinolia
    You can prepare Arai puli kuzhambu without kaaramani and with any other vegetable also.

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