Karamani Recipe – Black-Eyed Peas with Coconut & South Indian Tempering

Last Updated on 3 months by Neha Deshmukh

Karamani Recipe – Black-Eyed Peas with Coconut & South Indian Tempering

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Karamani. It’s a simple yet incredibly flavorful dish made with black-eyed peas, a fragrant South Indian tempering, and a generous sprinkle of coconut. This isn’t just a recipe; it’s a little piece of my childhood, often made during festivals and offered as prasadam. I hope you’ll love it as much as my family does!

Why You’ll Love This Recipe

This Karamani recipe is a winner for so many reasons. It’s quick to put together (once the soaking is done!), packed with protein, and bursting with those classic South Indian flavors. Plus, it’s incredibly versatile – perfect as a light snack, a side dish, or even a comforting meal. It’s also naturally vegan and gluten-free, making it a great option for many dietary needs.

Ingredients

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

• ½ cup Karamani (Black-Eyed Peas) – about 100g
• 2 cups Water (for soaking) – about 475ml
• 1 tsp Coconut Oil – about 5ml
• ¼ tsp Mustard Seeds – about 1g
• 1-2 Whole Red Chillies – depending on your spice preference
• 2 tbsp Freshly Grated Coconut – about 15g
• A pinch Asafoetida (Hing)
• Few Curry Leaves
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

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

Karamani, also known as black-eyed peas or lobia, are a staple in 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. They’re fantastic for digestion and keep you feeling full and satisfied.

Coconut Oil: Choosing the Right Kind

For authentic South Indian flavor, coconut oil is a must! I prefer using cold-pressed virgin coconut oil for its rich aroma and health benefits. You can find it at most Indian grocery stores or online. About 5ml is roughly one teaspoon.

Asafoetida (Hing): A Unique Spice & Its Uses

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. A little goes a long way! It aids digestion and adds a unique depth to the tempering.

Curry Leaves: Fresh vs. Dried

Fresh curry leaves are always best! They have a vibrant aroma and flavor that dried leaves just can’t match. If you can’t find fresh ones, you can use dried, but use about half the amount.

Regional Variations in Karamani Recipes

Karamani is made differently across South India. In some regions, they add a bit of tamarind for a tangy flavor. Others might include chopped onions or tomatoes in the tempering. My version is a simple, classic one, but feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the karamani a good wash and soak them in 2 cups of water for about an hour. This helps them cook faster and become nice and tender.
2. Once soaked, drain the water and transfer the peas to a pressure cooker. No need to add any extra water – the peas will generate enough steam.
3. Pressure cook for about 2-3 whistles, or until the peas are completely tender. If you don’t have a pressure cooker, see the FAQs section below!
4. While the peas are cooking, let’s prepare the tempering. Heat the coconut oil in a small pan over medium heat.
5. Once the oil is hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
6. Next, add the whole red chillies and curry leaves. Sauté for a few seconds until the curry leaves become fragrant.
7. Now, add a tiny pinch of asafoetida (hing). Be careful, it’s potent!
8. Pour the cooked karamani into the tempering and mix well. Season with salt to taste.
9. Finally, stir in the freshly grated coconut and remove from heat.

Expert Tips

Here are a few tips to help you nail this recipe:

Soaking & Cooking Karamani for Perfect Texture

Don’t skip the soaking step! It really does make a difference in the texture of the peas. And make sure they’re fully cooked – you want them to be soft and creamy.

Mastering the South Indian Tempering Technique

The tempering is where all the magic happens. Keep a close eye on the mustard seeds – you want them to splutter, but not burn. And don’t be afraid to adjust the amount of red chillies to your liking.

Adjusting Spice Levels

If you’re sensitive to spice, use just one red chilli or remove the seeds before adding them to the tempering. For a spicier kick, add a second chilli or a pinch of red chilli powder.

Variations

Let’s get creative!

Vegan Karamani Recipe

This recipe is already vegan! Just double-check your asafoetida, as some brands may contain wheat flour.

Gluten-Free Karamani Recipe

Naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: 1 red chilli, seeds removed.
• Medium: 1-2 red chillies, seeds intact.
• Hot: 2-3 red chillies, plus a pinch of red chilli powder.

Festival Adaptations (Offering as Prasadam)

When making this as prasadam (a religious offering), ensure all ingredients are pure and of the highest quality. Some families also avoid using onions and garlic in prasadam.

Serving Suggestions

Karamani is delicious served warm as a snack, a side dish with rice and sambar, or even as part of a larger South Indian meal. My grandmother always served it with a dollop of yogurt – it’s a perfect combination!

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is Karamani and where does it originate from?

Karamani are black-eyed peas, a type of legume widely used in South Indian cuisine. They’re believed to have originated in West Africa and were brought to India centuries ago.

Can I use dried coconut instead of freshly grated coconut?

You can, but the flavor won’t be quite the same. If using dried coconut, use about 1 tablespoon and soak it in a little warm water for 10 minutes before adding it to the Karamani.

How do I adjust the saltiness of the Karamani?

Add salt gradually, tasting as you go. Remember, you can always add more, but you can’t take it away!

What if I don’t have a pressure cooker? Can I cook the peas in a pot?

Absolutely! Soak the karamani overnight. Then, cook them in a pot with about 3 cups of water for 60-90 minutes, or until they’re tender. You may need to add more water during cooking.

Can this recipe be made ahead of time?

Yes! You can cook the karamani and prepare the tempering separately ahead of time. Then, just combine them when you’re ready to serve.

Enjoy this little taste of South India! I hope this Karamani recipe becomes a favorite in your kitchen too. Let me know how it turns out in the comments below!