Karamani sundal | black eyed peas sundal | Cowpea sundal


Karamani sundal


Cuisine Style: Tamil Nadu | Cooking Time: 10 min | To Serve: 4 | Type : Navarathri sundal recipe, Side dish, Poriyal, Stir Fry | Take with : Rice

Ingredients

  • Karamani [cowpea] – 1 cup
  • Coconut – ½ cup [grated]
  • Onion – 1 [sliced, For navrathri-Dont Add]
  • Garlic – 1 clove[For navrathri-Dont Add]
  • Green chilli – 1 [sliced]
  • Curry leaves – 1 spring
  • Coriander leaves – 2 tbsp [chopped]
  • Mustard seed – ½ tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Red chilli powder – ¼ tbsp
  • Lemon juice – ½ tbsp
  • Salt to taste
  • Oil -2 tbsp

Preparation

  • Wash and soak karamani for 8 hours or overnight. Then boil in cooker for 4 whistles.
  • Heat pan with oil add mustard seed, Bengal gram and urad dal.
  • Add onion and garlic sauté well. Then add green chilli and curry leaves
  • Add grated coconut sauté gently then add red chilli powder and salt mix well.
  • Add boiled karamani mix well. Add salt if required. Add lemon juice and chopped coriander leaves mix well then cut off heat and serve hot with rice, tea.

Cowpea sundal

cowpea sundal

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