Karamani sundal | black eyed peas sundal | Cowpea sundal

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
• 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