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karamani kuzhambu

cowpeas and vegetable curry for rice
Prep Time8 hrs
Cook Time40 mins
Total Time8 hrs 40 mins
Course: Main Course
Cuisine: South Indian
Keyword: cowpeas curry, curry for rice, curry recipes
Servings: 4 servings
Calories: 164kcal
Author: Jinoo Jayakrishnan
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to pressure cook

  • 1 cup cowpeas - soaked overnight
  • 3 cloves garlic

to grind raw

  • 1/2 cup coconut
  • 3 no shallots
  • 1/8 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp coriander powder
  • 1 tsp sambar powder
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds

For the curry

  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 8-10 no small onions - sliced
  • 1 sprig curry leaves
  • 1 small tomato - chopped roughly
  • 1 medium drumstick - cut to pieces
  • 1/2 cup white pumpkin pieces
  • salt to taste


  • Soak the cowpeas/ karamani overnight and drain the water. take it in a cooker along with garlic cloves. Pressure cook for 3 whistles.
  • Meanwhile, grind everything given under "to grind raw" to a fine paste.
  • In a pan, heat oil and crackle mustard seeds.
  • add small onions, curry leaves and fry till transparent.
  • when onions are fried, add roughly chopped tomatoes, drumstick, pumpkin to it. add salt to taste, water and mix well.
  • close cook until soft. Open and add cooked cow peas, prepared masala and mix well
  • add water to adjust the consistency and give it a boil until it combines together and raw smell leaves.
  • serve it hot with rice and stir fry.