This is a very famous South Indian kuzhambu that is similar to sambar but requires slightly different ingredients. One of the most flavorful gravies, this kuzhambu can be made in many ways. One of them is using toor dal and vegetables like peas, carrot, yam etc.
In today’s version, I have not used dal but black eyed peas or lobia aka karamamani in Tam Bram slang.
- Black Eyed Peas / Lobia /Karamani – 1 cup
- Pumpkin – 1/2 cup, chopped (you can also use snake gourd or podalanga)
- Coconut – 1/2 cup or 6 heaped tbsps
- Channa Dal – 2 tbsps
- Whole Pepper – 1 tbsp
- Cumin Seeds – 1 tsp
- Dry Red Chilly – 1 or 2
- Turmeric powder – a pinch
- Hing or Asafoetida – 1/4 tsp
- Mustard seeds and curry leaves – to temper
- Salt to taste
Chop and boil the pumpkin in tamarind water with turmeric powder and salt. If you are using fresh lobia, then pressure cook for 2 to 3 whistles. Keep aside.
Dry roast – hing, channa dal, pepper, cumin seeds, red chilly and coconut. Cool and grind to a paste.
Once the pumpkin as cooked, add the boiled lobia. Stir. Add the ground masala paste, sugar and water. Bring to a simmer for 5-6 minutes till the raw smell of the masala disappears. Turn off heat.
Temper with mustard seeds and curry leaves. Enjoy hot with rice or even kalandha sadam! 🙂