About The Recipe:

Kaaramnai Masala Gravy | Thatta Payir Masala Gravy - made with simple ground masala paste. Gravy is creamy, little spicy and healthy. It can done by three simple steps. First soak the kaaramani overnight and pressure cook it. Secondly make onion-tomato based masala paste. Third, combine both kaaramani and masala, cook and ready. Similarly you can also try with kondakadalai or pattani. Now lets see how to make this kaaramani masala gravy recipe with step by step images, instructions and video.

YouTube - Kaaramani Masala Gravy

Recipe : Kaaramani Masala Gravy | Kaara Mani Masala Gravy Pressure Cooking Prep Time: 10 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Gravy Serves: 4 persons

Ingredients :

Karamani | Thatta Payir - 1 cup

Water - 2 cup

Salt - as required

Turmeric Powder - 1\4 tsp

Oil - 1 or 2 tbsp

Cinnamon Stick - 2" long

Cloves - 3 no

Onion - 1 no (finely chopped)

Green Chili - 1 no (finely chopped)

Curry Leaves - 2 stk

Ginger - 1" piece

Garlic - 3 to 4 cloves

Tomato - 1 no (chopped)

Cashews - 10 to 12 nos

Red Chili Powder - 1 tsp

Cumin Seeds Powder - 1\2 tsp

Coriander Leaves - 1\4 cup

Salt - as required.

Method :

Preparation, soak the karamani overnight and drain the water.

In a pressure cooker pan, heat two cups of water, add the soaked karamani, turmeric powder and required salt. Pressure cook for one whistle at high flame and two to three minutes over simmer. When all the steam has released, open the pan and keep aside.

To make the masala, heat the oil in a kadhai and roast the cinnamon stick and cloves. Add the onion, green chili and curry leaves, saute till the onion turns translucent. Add the ginger and garlic, saute for an minute. Add the tomato and cashews, cook till the tomato turns soft. Add the red chili powder and cumin seeds powder, cook for an minute. Finally add the coriander leaves, stir for few seconds and cool this mixture completely. Grind into fine paste.

To make the karamani masala gravy, In a kadhai, add the cooked karamani and ground masala paste, mix well, cook for two to three minutes and the karamani masala gravy is ready.

Notes: Must soak the karamani with enough for overnight and then use. If the gravy is too thick means, add some water.

Step By Step Images:

Karamani masala gravy required ingredients are shown in the above image. Preparation, soak the karamani overnight with enough water,

To cook the karamani, heat a pressure cooker pan, add 2 cups of water, soaked karamani, turmeric powder and required salt, mix well and cover the pan. Cook for one whistle at high flame and 2 to 3 minutes over simmer. when all the steam has released, open the pan and keep aside.

To make the masala, heat the oil in a kadhai and roast the cinnamon stick and cloves. Add the onion, green chili and curry leaves.

Cook till the onion turns translucent. Add the ginger and garlic, saute for an minute.

Add the tomato and cashews, cook till the tomato turns soft.

Then add the red chili powder, cumin seeds powder and required salt, mix well and stir for few seconds. Finally add the coriander leaves and stir for few seconds.

Cool this mixture and grind into fine paste.

To make the karamani masala gravy, heat the kadhai, add the pressure cooked karamani and ground masala paste, mix well and cook for about 2 to 3 minutes. If the gravy is too thick means add some water. And the karamani masala gravy is ready.

Serving Suggestion: Karamani masala gravy will goes well with poori, chapathi or dosai. Page: Collection Of Veg Gravy Recipes. Variation: Similarly you can also try with the channa \ kondakadalai. If you like this recipe: You will like this paneer do pyaza recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

By Kalais