Masala Karamani sundal | Cowpea masala stir fry- How to make-Step by step photos

Cuisine Style: Tamil Nadu,South India| Soaking Time: 8 hours | Cooking Time: 10 min | To Serve: 4 | Type : Navarathri sundal recipe, Side dish, Poriyal, Stir Fry | Take with : Rice

Ingredients

• Karamani [cowpea] – 1 cup
• Mustard seeds - 1 tbsp
• Curry leaves – 1 spring
• Red chilli powder – ¼ tbsp
• Turmeric powder – ½tsp
• Salt to taste
• Oil -2 tbsp

Fro grinding ingredients

• Coconut – ½ cup [grated]
• Garlic – 3 clove[For navrathri-Dont Add]
• Green chilli – 1 [sliced]
• Coriander leaves – 2 springs
• Mint leaves– 2 springs
• Fennel seeds - 1 tbsp
• cloves -2
• Cinnamon - 1/2 stick
• Ginger – 1 inch piece
• Salt -1/2 tsp
• Put all ingredients in a mixie jar coarsely grind without water

Preparation

• Wash and soak karamani for 8 hours or overnight.
• Then boil in an open pan for 30 min or till soft with turmeric, salt & red chilli powder or pressure cook for 4 whistles.
• Heat pan with oil add mustard seed, let it splutter.
• Add curry leaves & ground mixture saute for a min.
• Add boiled karamani & salt mix well.
• Thenut off heat and serve hot with rice, tea.

How to make Masala karamani sundal - Step by Step Photos

Wash and soak cowpea for 8 hours or overnight

Boil with turmeric, red chilli powder and salt

Boil till soft

Boiled cowpea ready

In a mixer jar add garli, gigner, green chilli, cinnamon, clove, fennel , coriander & mint

Add cocount, coarsely grind without water

Coarsely ground masala mixer ready

Heat oil, add mustard and curry leaves

Add ground mixture, saute for a min

Add boiled cowpea, saute for 2 min

Now its ready, cut off heat

Cowpea masala sundal ready, serve hot with rice

Karamani masala sundal

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