Senai Karamani Kulambhu/Yam and Black eyed Peas in Tamarind Sauce

For this month cook book challenge,I tried a recipe from a magazine print out.This print out was taken in 2004 and I found out while cleaning the clutters.
Coming to the recipe its a mix of both karakulambhu and masala kulambhu with slight tangy taste.We normally use the yam(senai) for fry but never tried in kulambhu varieties.For the first time I tried and it came out super yummy.Here I used the frozen pieces,if you are using fresh one,chop and cook it separately in tamarind water.Off to the recipe...............................

Senai Karamani Kulambhu

 

   Basic Information

    Preparation time 10 minutes

    Cooking time 35-40minutes

    Serves 3-4

  

   Ingredients

Ingredient	Quantity
Black eyed peas/karamani	1/2 cup
Elephant yam/senai kilangu	12-14 (1 inch cubes)
Onion(chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	11/2 tsp
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	big gooseberry size
Oil	2 tbs
Salt	11/2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Fenugreek seeds	1/8 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch piece

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Fennel seeds/sombu	1/2 tsp

  

   Method 

    

• Soak the tamarind in 1/2 cup of water and extract it,grind the coconut and fennel seeds to a fine paste.Cook the cubed yam in boiling water for 5 minutes or till it becomes half cooked and keep it aside.

• Heat a pan and dry roast the black eye peas till a nice aroma comes out.Pour 2 cups of water and cook it until becomes soft (not mushy).

• Meanwhile heat the oil in a pan and do the tempering with the ingredients.Sauté the onion till it becomes transparent. Now add the ginger&garlic paste,chopped tomato and the yam pieces.Saute it well for 2 minutes,add in the red chily powder,coriander powder,turmeric powder.Give it a mix and fry it for a minute.

• Add the tamarind extract and salt along with a cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,let it boil for 2-3 minutes.Finally add the cooked black eye peas.Allow to cook it for couple of minutes and put off the flame. 

• Serve it with rice and pappad.

Enjoy.....................................

• D not cook the roasted peas in pressure cooker,it may turn out mushy.
• Use an inch piece tamarind to cook the yam in tamarind water.

This recipe is off  to Cook Book Challenge #15 December week 1.

Sumber http://www.naliniscooking.com