Ingredients:

• Kaaramani (dry blackeyed peas) – 1/4 cup
• Onions – 1 (medium) chopped
• Tomatoes – 2 (small) chopped
• Garlic – 3 cloves (small) – chopped roughly
• Mustard seeds – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Tamarind paste – 1/4 tsp
• Oil – 3 tbsps
• Salt to taste
• Coconut paste – 3 tsp (optional)

Method:

Soak the kaaramani overnight and pressure cook with a little salt and set aside.

In a pan, heat the oil, splutter mustard seeds. Add the onions, garlic, tomatoes and saute for a while. Then, add the chilli, coriander, turmeric powders, cooked kaaramani and salt to the mix along with some water and allow for a few minutes. Finally stir in the tamarind paste and bring to a boil.? (Optionally, can add in the coconut paste finally and mix well and bring to a boil). Goes well with rice. You can also add brinjals to this kozhambu.