Karamani Recipe – Authentic Black-Eyed Peas with Coconut

Last Updated on 2 months by Neha Deshmukh

Karamani Recipe – Authentic Black-Eyed Peas with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Karamani. It’s a simple, comforting dish from South India, packed with flavour and incredibly easy to make. I remember my grandmother making this for me when I was little, and the aroma always filled the house with warmth. It’s one of those recipes that just feels like home.

Why You’ll Love This Recipe

This Karamani recipe is more than just a side dish; it’s a little taste of South Indian comfort. It’s quick to put together, uses simple ingredients, and is bursting with flavour from the coconut and the lovely tempering. Plus, it’s naturally vegan and gluten-free! You’ll love how easily it comes together, and how satisfying it is.

Ingredients

Here’s what you’ll need to make this delicious Karamani:

• 1 cup Karamani (Black-eyed peas) – about 175g
• ½ – ¾ cup Grated coconut – about 60-90g (depending on how coconutty you like it!)
• Salt to taste
• 2 teaspoons Oil
• 1 teaspoon Mustard seeds
• 2 teaspoons Urad dal (split black lentils)
• 2 Red chillies (adjust to your spice preference)
• 2 pinches Asafoetida (Hing)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few can be a little unfamiliar!

Karamani (Black-Eyed Peas): Varieties & Health Benefits

Karamani, also known as black-eyed peas or lobia, are a staple in South Indian cuisine. They’re incredibly nutritious, packed with protein and fiber. You can find different varieties – some are smaller, some are larger. I usually use the regular-sized ones.

Coconut: Fresh vs. Dried & Regional Uses

Freshly grated coconut is always best for that authentic flavour. But, if you can’t find it, unsweetened desiccated coconut works well too. Just add a tablespoon or two of warm water to it to soften it up a bit. In Kerala, they often use a slightly coarser coconut grating, while in Tamil Nadu, it tends to be finer.

Mustard Seeds: Types & Tempering Techniques

We’re using black mustard seeds here. They’re the most common type used in South Indian tempering. The key is to let them pop in the hot oil – that’s where all the flavour comes from! Don’t overcrowd the pan, or they won’t pop properly.

Urad Dal: The Importance of Split Black Lentils

Urad dal adds a lovely nutty flavour and helps bind the dish together. It’s a split black lentil, and it cooks quickly. Make sure yours is fresh for the best flavour.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Asafoetida, or hing, has a pungent smell, but trust me – it adds a wonderful savoury depth to the dish. It’s also known for its digestive properties, which is a bonus! A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the karamani a good soak. Place 1 cup (175g) of black-eyed peas in a bowl and cover with hot water for at least 3 hours, or even overnight. This helps them cook faster and become nice and tender.
2. Drain the soaked karamani and transfer them to a pressure cooker. Add fresh water to cover them and a pinch of salt. Pressure cook for about 4 whistles, or until they’re soft and easily mashable.
3. While the karamani is cooking, let’s get the tempering ready. Heat 2 teaspoons of oil in a pan over medium heat.
4. Once the oil is hot, add 1 teaspoon of mustard seeds. Let them splutter and pop – this is important!
5. Next, add 2 teaspoons of urad dal and 2 red chillies (broken into pieces if you like). Sauté for a minute or two, until the dal turns golden brown.
6. Add 2 pinches of asafoetida (hing) and a sprig of curry leaves. Sauté for another 30 seconds, until the curry leaves are fragrant.
7. Now, add the cooked karamani to the pan. Mix well to coat the peas with the tempering.
8. Sauté for a few minutes, until any excess moisture evaporates.
9. Finally, add ½ – ¾ cup (60-90g) of grated coconut and cook for another 2 minutes, stirring constantly.
10. Serve warm and enjoy!

Expert Tips

• Don’t overcook the karamani! You want them to hold their shape, not turn to mush.
• Adjust the amount of red chillies to your liking.
• If you’re using desiccated coconut, add a tablespoon or two of warm water to soften it up.
• A good tempering is key to a flavourful dish. Don’t rush it!

Variations

• Vegan Adaptation: This recipe is already vegan!
• Spice Level Adjustment: If you like it spicier, add more red chillies or a pinch of cayenne pepper. For a milder flavour, remove the seeds from the red chillies.
• Regional Variations (Tamil Nadu, Kerala): As I mentioned earlier, the coconut grating differs. Some families also add a tiny bit of tamarind paste for a tangy flavour, especially in Tamil Nadu.
• Festival Adaptations (Onam, Pongal): Karamani is often part of the elaborate Onam Sadhya spread in Kerala and can also be included in Pongal feasts in Tamil Nadu.

Serving Suggestions

Karamani is fantastic as a side dish with rice and sambar. It also pairs well with roti or paratha. My family loves it with a dollop of yogurt on the side.

Storage Instructions

Leftover karamani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Karamani and where does it originate from?

Karamani are black-eyed peas, and this dish originates from South India, particularly Tamil Nadu and Kerala. It’s a staple in many households!

Can I use dried coconut instead of fresh?

Yes, you can! Use unsweetened desiccated coconut and add a tablespoon or two of warm water to soften it.

How do I adjust the spice level in this recipe?

Adjust the number of red chillies you use. Removing the seeds from the chillies will also reduce the heat.

What is the best way to cook Karamani for optimal texture?

Soaking the karamani for at least 3 hours and then pressure cooking them until tender is the best way to achieve the perfect texture.

Can this dish be made ahead of time?

Yes, you can cook the karamani and make the tempering ahead of time. Store them separately and combine them just before serving.