Black Bean Curry (Karakuzhambu)
|Sesame oil||2 tsp|
|Medium size Tomato||1|
|Red onion or Small onion handful||1|
|Chilly Powder||1 tsp|
|Coriander powder||1 tsp|
|Tamarind Paste||1 Lemon size|
|Mustard Seeds||1 tsp|
|Fenugreek Seed||1 tsp|
|Curry Leaves||4-5 Leaves|
|Coriander Leaves||2-3 Leaves|
- Coconut 3 tsp
- Jeera 1 tsp
Method of cooking
Heat oil in a pan add chopped onion, garlic and tomato saute for a minute. Add the baked beans to pan and tamarind juice stir for a minute. Add turmeric powder, red chilli powder, coriander powder, salt and cup of water to the beans.
Bring the gravy to boil, cover pan with lid and simmer for 5 min. After 5 mins add ground coconut paste to beans gravy and simmer for another 2 mins until gravy slightly thickens.
In a deep saucepan, add the sesame oil when hot add the mustard seeds, when it starts popping add the Fenugreek seed, red chillies curry leaves to it. Keep the heat low. You do not want to burn the dals. Fenugreek which turns bitter when even slightly burnt. transfer to the gravy.
Garnish beans kuzhambu with curry and coriander leaves.