Chettinad Karamani Masala | Black eyed Pea Gravy - Dried Karamani Gravy for Roti

Karamani Masala / Black eyed beans Masala is one of the popular protein rich Side dish Recipe which is prepared using , onions, tomatoes and a variety of spices. It goes well with chapathi, roti, poori and even with dosas and Appam. Try this easy to make karamani masala and enjoy.

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Chettinad Karamani Masala

Chettinad Karamani Masala




Ingredients for making Karamani Masala 

Dried Karamani / Black eyed beans/ Thatta payaru – 1 cup
Tomato big size – 1
Onion – 2
Cinnamon stick – small piece
Cloves – 2
Red chillies – 2
Coriander seeds – 1 tablespoon
Turmeric powder – 1/4 teaspoon
Fennel seed (Sombu) – 1 teaspoon
Mustard seeds - 1 tsp.
Curry leaves few
Oil – 2 tablespoon
Salt – 1 teaspoon or as per taste


Method for making Karamani Masala

1. Soak white Karamani in water for about 8 to 10 hours or over night. In a pressure cooker add the soaked black eyed beans along with two cups of fresh water and a pinch of salt. Cook for two to three whistles.

2. Chop the onions and tomatoes finely and keep it aside.

3. Heat 1 tsp. oil in a kadai and fry red chillies, coriander seeds, cinnamon stick and cloves for few a seconds then add 1/2 the amount of chopped onions fry and 1 no. chopped tomato pieces and fry for a few more seconds.

4. Allow the above mixture to cool and then grind all the fried items (including chillies, coriander seeds, cinnamon, cloves) to a smooth paste.


5. In a kadai add one tablespoon oil, add mustard seeds allow it to splutter, add fennel seeds (sombu) and fry it just for a second. Add the curry leaves and then add the remaining chopped onions and saute well till transparent.



 6. Next add the tomatoes saute till mushy and then add the ground paste, turmeric powder, salt and fry for a few seconds. 

7. Then add cooked karamani along with the water in which it is cooked. Mix well and allow to boil for few minutes. If required add little water.





Karamani Masala is now ready to be served with any Tiffin Variety.

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