Black-Eyed Peas Recipe – Authentic Karamani Poriyal with Spice Powder

Last Updated on 4 months by Neha Deshmukh

Black-Eyed Peas Recipe – Authentic Karamani Poriyal with Spice Powder

Introduction

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Karamani Poriyal. It’s a simple, yet incredibly flavorful South Indian dish made with black-eyed peas. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it. It’s perfect as a quick snack, a side dish with rice, or even as part of a festive spread. Let’s get cooking!

Why You’ll Love This Recipe

This Karamani Poriyal is more than just a recipe; it’s a little piece of South Indian comfort food. It’s packed with protein, bursting with flavor from the homemade spice powder, and comes together surprisingly quickly. Plus, it’s naturally gluten-free and can easily be made vegan! What’s not to love?

Ingredients

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

• 1 cup Karamani (Black-eyed peas)
• 1 tbsp Bengal gram (kadalai paruppu) – about 20g
• 1 tbsp Urad dal – about 15g
• 3-4 whole Red chillies
• 1 tsp Mustard seeds – about 5g
• 0.75 tsp Urad dal (for seasoning) – about 8g
• 1 pinch Hing (asafoetida)
• 1 whole Red chilli (for seasoning)
• Few Curry leaves
• Salt to taste
• 1.5 tsp Oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

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

Karamani, also known as black-eyed peas or lobia, are a staple in South Indian cuisine. You’ll find different varieties – some are smaller, some are larger, and their color can vary slightly. They’re incredibly nutritious, packed with protein, fiber, and essential vitamins and minerals. A fantastic addition to any diet!

Bengal Gram (Kadalai Paruppu) & Urad Dal: Regional Uses

Bengal gram (chana dal) and urad dal are frequently used in South Indian cooking. They add a lovely nutty flavor and texture to the dish. You’ll often find them in sambar, rasam, and various poriyal recipes.

Red Chillies: Spice Level & Types

I use regular dried red chillies for this recipe. Feel free to adjust the quantity based on your spice preference. If you like it really spicy, you can add a few more! You can also use Kashmiri red chillies for a vibrant color with milder heat.

Hing (Asafoetida): A Traditional Flavor Enhancer

Hing, or asafoetida, is a bit of an acquired taste, but it adds a unique umami flavor that’s essential in many Indian dishes. A little goes a long way! It also aids digestion, which is a bonus.

Oil: Choosing the Right Oil for South Indian Cooking

Traditionally, groundnut oil is used in South Indian cooking for its flavor and high smoke point. However, you can also use sunflower oil or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the karamani (black-eyed peas) in water overnight or for at least 6 hours. This helps them cook faster and become nice and tender.
2. Drain and rinse the soaked karamani. Then, add them to a pressure cooker with some salt and cook until they’re tender – usually about 2-3 whistles.
3. While the karamani is cooking, let’s make the spice powder. Heat about ½ tsp of oil in a pan. Roast the bengal gram, urad dal, and red chillies until they turn golden brown and fragrant. Be careful not to burn them!
4. Let the roasted ingredients cool down, then grind them into a coarse powder. Set aside.
5. Now, for the tempering! Heat 1 tsp of oil in a kadai or pan. Add the mustard seeds and wait for them to splutter.
6. Once the mustard seeds splutter, add the urad dal (for seasoning), red chilli (for seasoning), and curry leaves. Sauté for a few seconds until the dal turns golden.
7. Add the cooked karamani and the ground spice powder to the kadai. Mix everything well, ensuring the karamani is coated with the spice powder.
8. Sauté for 2-3 minutes, allowing the flavors to meld together.
9. And that’s it! Your Karamani Poriyal is ready to be served.

Expert Tips

• Don’t overcook the karamani, or they’ll become mushy. You want them to hold their shape.
• Grinding the spice powder coarsely gives the poriyal a nice texture.
• Adjust the amount of red chillies to suit your spice preference.

Variations

• My family loves to add a squeeze of lemon juice at the end for a little extra zing.
• A friend of mine adds finely chopped onions and tomatoes during the tempering for a more substantial dish.
• For a richer flavor, you can add a tablespoon of grated coconut.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

Karamani Poriyal is naturally gluten-free.

Spice Level Adjustment

Reduce the number of red chillies for a milder flavor, or add more for a spicier kick. You can also remove the seeds from the chillies to reduce the heat.

Festival Adaptations (Pongal, Onam)

Karamani Poriyal is often made during festivals like Pongal and Onam in South India. It’s a simple yet delicious addition to the festive spread.

Serving Suggestions

Serve Karamani Poriyal warm as a snack with a cup of chai, or as a side dish with rice, sambar, and rasam. It also pairs well with roti or paratha.

Storage Instructions

Leftover Karamani Poriyal 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, or black-eyed peas, are believed to have originated in Africa and were brought to India centuries ago. They’re now a staple in South Indian cuisine, particularly in Tamil Nadu and Karnataka.

Can I use a different type of bean instead of black-eyed peas?

While karamani is traditional, you can experiment with other beans like kidney beans or chickpeas. However, the flavor and texture will be slightly different.

How can I adjust the spice level of this dish?

Easily! Reduce or increase the number of red chillies. Removing the seeds from the chillies also helps reduce the heat.

Can this be made ahead of time?

You can cook the karamani and grind the spice powder ahead of time. Store them separately and assemble the poriyal just before serving.

What is the best way to grind the spice powder for optimal flavor?

Using a spice grinder or a dry grinder is best. Grind the spices in small batches to ensure a coarse texture and maximum flavor.