Cowpea (Karamani) Sundal
Cowpea - 2 cup
Oil - 1 tsp
Mustard seed - ½ tsp
Urad dhal - 1 tsp
Curry leaves - 4 or 5 (finely chopped)
Coriander leaves - few (finely chopped)
Green or red chili - 2 (cut into 2 or 3 pieces each)
Salt to taste or ½ tsp
Asafoetida - ¼ tsp
Preparation method 1 :
1. Wash and soak cowpea overnight. Drain the soaked water and add water till it slightly cover the cowpea.
2. Keep in pressure pan and cook for 2 whistle and switch off. If you want karamani to be more soft pressure cook for few more mins. Drain the water (if any) and cool it.
3. In a frying pan add oil, mustard (it has to splutter), urad dhal, chili, curry leaves if roasted add asafetida , boiled cowpea, salt and coriander leaves and mix carefully (or it will become paste). Serve it hot
Preparation method 2 :
Finely chopped small onions - 3 tbl spoon
Besan flour (kadalai mavu) - 1 tbl spoon
Chili powder - 3/4 tspn
1. Wash and soak cowpea overnight. Drain the soaked water and add water till it slightly cover the cowpea.
2. Keep in pressure pan and cook for 2 or 3 whistle and switch off. Drain the water (if any) and cool it.
3. In a frying pan add oil, mustard (it has to splutter), urad dhal, onion and curry leaves if roasted add asafetida , boiled cowpea, salt and coriander leaves, besan flour, chili powder and mix carefully (or it will become paste). Serve it hot