Black Eyed Bean Curry / Arachuvitta Karamani Sambar
Arachuvitta Karamani Sambar is a flavorful South Indian curry made using karamani (black-eyed beans), simmered in a tangy tamarind broth, and enriched with a freshly ground spice paste — known as arachuvitta masala. This dish is a beautiful blend of protein-rich legumes, aromatic spices, and the deep umami flavor of roasted coconut.
What sets Arachuvitta Sambar apart from the regular sambar is the addition of this freshly ground masala made with roasted coriander seeds, red chilies, fenugreek, and grated coconut. The black-eyed beans, soaked and pressure-cooked until tender, absorb the spicy and tangy notes, resulting in a comforting curry that pairs perfectly with steamed rice or even dosa and idli.
Often made during Tamil festivals or as part of a traditional South Indian meal (virundhu), this dish is both wholesome and nutritious. Black-eyed beans are a great source of plant-based protein, fiber, and essential minerals, making the dish a healthy addition to any diet.
The tempering of mustard seeds, curry leaves, and a pinch of asafetida (hing) in ghee or oil adds a final layer of depth, enhancing the aroma and making this sambar a true comfort food.
This week’s theme was suggested by my fellow blogger Seema who blogs at https://mildlyindian.com. Check out her blog for some amazing recipes.
My humble contribution for #164th #Foodiemonday #Bloghop theme #Beanpower is this black eyed bean curry / Arachuvitta Karamani sambhar.
Recipe for Black eyed bean curry / Arachuvitta Karamani sambhar:
BLACK EYED BEAN CURRY / ARACHUVITTA KARAMANI SAMBHAR
Equipment
- 1 Pressure Cooker
- 1 Wide Bottom Pan
- 1 Blender
- 1 Tempering Pan
- 1 Ladle
Ingredients
- 1 Cup Black -Eyed Bean / Karamani soaked for 1 hour
- 3/4 Cup Toor Dal
- Salt to Taste
- 1 Tbsp Pulp of tamarind (about ½ lemon-sized ball )
For Tempering :
- 1/2 Tsp Mustard Seeds
- 1 Sprig Fresh Curry Leaves
- 2 Tsp Ghee / Clarified Butter
- 7 Nos Mor milagai (dry curd chillies)
- 1/4 Tsp Hing / Asafetida
For the Masala (Roasted Spice Paste):
- 2 Tsp Chana dal
- 1 Tsp Moong dal (split yellow)
- 1/2 Tsp Black peppercorns
- 8 Nos Dry red chilies (adjust to spice preference)
- 1.5 Tsp Coriander seeds / Dhania
- 1/2 Cup Grated coconut (fresh or desiccated)
Instructions
- Prepare the Masala:
- Dry roast all the ingredients listed for the masala, except the coconut.
- Lightly roast the grated coconut separately for a few seconds until it turns aromatic.
- Allow all the roasted ingredients to cool.
- First grind the mixture into a fine powder, then add about ½ cup of water and grind again to form a smooth paste. Set aside.
Cook the Legumes:
- Soak the black-eyed beans for about 1 hour.
- Pressure cook the soaked black-eyed beans along with toor dal for up to 2 whistles.
- Let the pressure release naturally and set the cooked mixture aside.
Prepare the Sambar:
- In a wide-bottomed pan, heat some ghee.
- Once hot, fry the dried curd chilies until golden brown. Remove and place them on a paper towel.
- In the same pan, add the cooked beans and dal mixture.
- Add tamarind pulp, the ground masala paste, and salt to taste. Mix well.
- Let the mixture simmer on a low flame for about 20–25 minutes, allowing the flavors to meld.
Tempering & Garnish:
- Prepare a tempering with mustard seeds , hing and curry leaves in a small spoon of ghee or oil.
- Pour it over the sambar.
- Garnish with the fried curd chillies.
- Serve hot with steamed rice, dosa, or rotis. This hearty, wholesome curry is perfect for festive meals or comforting weekday lunches.
Notes
Notes
- Soaking Beans: Soaking the black-eyed beans helps reduce cooking time and improves digestion. If you’re short on time, you can soak them in hot water for 30 minutes as a quick fix.
- Coconut: Use fresh or frozen grated coconut for the best flavor. Desiccated coconut is not recommended as it alters the taste and texture.
- Tamarind Substitute: If you don’t have tamarind pulp, you can use 1–2 tsp of thick tamarind concentrate. Adjust quantity to suit your taste.
- Spice Level: Adjust the number of dried red chillies in the masala to control the heat. Using byadgi chillies will give more color and less spice.
- Curd Chillies (Mor Milagai): These add a unique smoky, salty touch. If unavailable, you can skip them or substitute with regular dried chillies.
- Consistency: The sambar should be slightly thick but pourable. If it thickens too much while simmering, add a little water to adjust.
- Toor Dal Substitute: Moong dal can also be used for a lighter version of the curry.
- Serving Tip: Let the sambar rest for 30 minutes after cooking to enhance flavor — it tastes even better the next day!
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I love arachuvitta sambar, but have never tried making it with karamani. Wonderful share! 🙂
Black eyed bean curry looks so spicy and delicious Preethi. I am drooling. Healthy and yummy. Perfect share for the theme.
The sambar looks inviting di ! There is nothing like the homemade freshly roasted spice mix. Wonderful share on the theme di !
Sambar made even more nutritious with the addition of pulses. Loved the recipe with the freshly ground masala.
A comfort food, healthy and packed with protein.Love black eyed beans. Would love to try making it your version as the taste will be so different from the Gujarati version that I make.
These are wonderful contributions towards #beanpower, Preethi. Loving this delicious and heartwarming curry option with the healthy black-eyed bean
What a delicious recipe! Loved it to the core!
Sambar using black eyed beans is looking so yum !!! Lovely share for theme 🙂
Healthy and nutritious recipe
OMG .. I a, drooling looking at this yummy sambar made with black eyed beans. I will surely make it as I love sambar varieties with variation.
Why did I never think of making karamani sambar before! Its such a perfect fit for an arachuvitta sambar. I love this recipe, Preethi! Thanks for sharing.
The arachivitta sambhar that I make is quite different from this version and I would love to make this for our next meal. Plus, I love the addition of morilagai in tempering. Sounds delicious!
I usually make Karamani sambhar along with eggplant or ash gourd. This is a delist sambhar for sure with freshly ground spices
The name araichuvitta sambar makes your salivate! Looks delish, can feel the aroma here. I usually add karamani with other veggies like bittergourd or brinjal to make sambar, your recipe with just the legume, is brilliant! Will try your version soon!