Karamani Murungakai Kuzhambu is a traditional delicacy from Tamil Nadu, made with black-eyed peas, also known as Karamani in Tamil. This tangy and flavorful dish features a base of tamarind and coconut gravy, simmered with a blend of spices and vegetables to create a wholesome meal.

To prepare this recipe, start by soaking the Karamani overnight and then pressure cooking it for 2 whistles. Reserve the cooked Karamani along with the water. Now pressure cook the drumsticks for 1 whistle and set aside along with water.Next, blend a paste of coconut, fennel seeds, and peppercorns. In a kadai, temper the basic ingredients and sauté garlic, shallots, onions, and tomatoes until well-cooked. Add turmeric, sambar powder, tamarind extract, salt and the cooked water from the Karamani and drumsticks. Allow the Kuzhambu to boil, then add the cooked Karamani and drumsticks. Simmer the dish for a few minutes before adding the ground coconut paste. Cook for an additional 2 minutes, then remove from heat and serve hot with rice.

This recipe can be made using only Karamani or by incorporating additional vegetables such as brinjal or potatoes. In this particular recipe, black-eyed peas and drumsticks are used.

For a step-by-step guide on how to prepare this delicious and healthy Karamani Murungakai Kuzhambu, refer to the instructions below.

👉Wash and soak the Karamani or black eyed peas overnight.

👉Next day drain the water and add 1&1/2 cups of fresh water and pressure cook for 2 whistles, switch off the gas and allow pressure to subside completely. Set aside along with water.

👉Pressure cook the drumsticks with just enough water for 1 whistle and set aside along with cooked water.

👉Grind the ingredients given under for paste to fine paste adding water set aside.

👉Heat oil in kadai add mustard seeds, cumin seeds, fenugreek, curry leaves, garlic, small onions, onions sauté well. 

👉Add tomatoes cook until mushy.

👉Add turmeric powder, sambar powder sauté for few seconds.

👉Add tamarind extract, cooked water from Karamani and drumsticks and extra water if required and add in required salt mix everything well.

👉Allow the Kulambu to boil for 5 minutes until raw smell goes.

👉Now add cooked Karamani, drumsticks, jaggery mix well and continue to boil for another 5 minutes.

👉Finally add the coconut paste mix well and cook for 2-4 minutes.switch off the gas.

👉Serve.

Preparation Time-30 minutes 

Serves-5-6 

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Murungai keerai thanni saaru is traditional delicacy from Tamil Nadu cuisine. This is a flavourful broth that is prepared with drumstick leaves which is cooked in rice soaked water also known as Kalani Thanni in Tamil. Thanni Saaru refers to watery broth (thanni means water and Saaru refers to broth in Tamil).

As we know that drumstick leaves also known as Murungai keerai is a power house of nutrients. It is rich in iron, calcium and Vitamins like A ,C and E. It is also rich in antioxidants and thus promotes overall health and well being.Apart from this drumstick leaves have anti inflammatory , anti bacterial properties and regular consumption of this super food aid in digestion, improve skin health and enhance energy levels.

The highlight of this recipe is that the drumstick leaves are cooked entirely in rice water which aids in enhancing the flavour and nutritional content of this dish.

This Murungai Keerai Thanni Saaru can be served as a soup or paired with steamed rice.

Check out how to prepare this traditional tasty Murungai keerai Thanni Saaru recipe below.

Drumstick leaves ( Murungai keerai)-250gms

Rice Rinsed water( Kalani thanni)-1 1/2 -2 cups

Coconut milk -1/4-1/2 cup

Small onion-10 -12 nos

Tomato-1 no chopped 

Garlic -6 nos

Green Chillies-3 nos

Crushed cumin seeds and pepper-1 tsp

Turmeric powder-1/2 tsp 

Asafoetida-1/4 tsp 

Salt to taste

Mustard seeds-1/2 tsp

Fenugreek seeds-1/4 tsp 

Red chillies-1-2 nos

Oil -2 tsps

👉Wash and clean the drumstick leaves.

👉Heat oil in a kadai add mustard seeds, cumin seeds, fenugreek seeds, red chillies and allow it to splutter.

👉Add small onions and garlic, green chillies and sauté well.

👉Add tomatoes and sauté well.

👉Now add the rice water , turmeric powder and bring to a rolling boil.

👉Add the crushed cumin and pepper powder.

👉Add in the drumstick leaves cook for 2-4 minutes until the leaves are tender.

👉Add required salt , mix well.

👉Finally add the coconut milk and cook for just 2 minutes and switch off the gas.