Black Eye Pea Sour Curry/Karamani Puli Kuzhambu

Ingredients

Black Eye Pea - 200 gms
Potato - 1
Onion - 1
Tomato - 1
Tamarind juice - 1 cup
Coconut - 1 cup
Curry Leaves - 5 or 6
Coriander Leaves - handful
Red Chillies - 2
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1 tsp
Fennel Seeds - 1 tsp
Oil required quantity
Salt to taste

Method
    Soak black eye pea for 2 hours.Finely chop the onion and tomato.Cut the potato into cubes.Grind the coconut,red chillies and make it into a paste.
Pressure cook black eye peas with potato.In a seperate pan,add oil,mustard seeds and fennel seeds.Add onion and saute until golden brown.Add the tomato and saute for a minute.Cover the pan with the lid and cook on low flame for 5 to 10 minutes until the tomatoes are soft.Add chilli powder,turmeric powder and coriander powder and saute them.Add the tamarind juice and salt.Allow it to cook for 3 or 4 minutes.Add the
cooked peas and potato to the above mixture.Allow it to blend.Add the ground coconut,curry leaves and required quantity of water,mix well.Add salt if required.Cover the lid and allow it to boil.Remove from fire.Garnish with coriander leaves.
      Aroma of spices blended with tanginess teases the taste buds.It is an excellent dish to be served with
plain rice,chapati,parata or ragi ball/ragi muddey/kalli