Now navarathri
is going on. Sundal is a very popular and must do neivethiyam for
navarathri pooja. Today am posting the recipe of kaaramani sundal(black eyed
beans sundal) with sundal podi. Yes., in this recipe I have added a special
flavourful simple spice powder to give extraordinary taste to the sundal.
Actually you can prepare this podi in advance and
store in a air tight container and add in any sundal recipe for additional
taste.
Please check the below link for
other sundal recipes here in my blog If you are interested
For the collections of navarathri Recipes please click here
OK, now let’s move on to this recipe.
KARAMANI(BLACK EYED PEAS) SUNDAL
SOAKING TIME: 8 HRS | PREPARATION
TIME: 10 MINS | COOKING TIME: 20 MIN
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
1
cup Black eyed peas
½
cup grated coconut
Salt
to taste
Water
as required
To
make spice powder(sundal podi)
3 red chillies
1
tablespoon coriander seeds(Dania)
1/2 teaspoon cumin
1/2 teaspoon cumin
1
tablespoon channa dhal
To
temper
1
tablespoon oil
1
teaspoon mustard seeds
1
teaspoon urad dhal
1/2
teaspoon asafoestida
Few
curry leaves
PREPARATION:
Wash and Soak the black eyed
peas(karamani) in water for minimum 8 hours.
Grate the coconut and set it ready.
METHOD:
Pressure cook the soaked karamani along
with little salt and enough water and cook for 2 whistles.
Once the pressure is released drain the
water and set the cooked karamani aside.
In a pan dry roast the ingredients
given under the spice list till it becomes golden brown.
Grind the roasted spices into fine
powder and set it ready.
In a pan add the oil and let it heat.
Add mustard seeds and let it splutter.
Then add the urad dhal and roast it
well. Then add the asafetida and curry leaves and saute well.
Add the cooked and drained karamani and
stir well.
Add the grated coconut and ground spice
powder and mix well.
Finally add little more salt and mix well
Finally add little more salt and mix well
Serve!!!
NOTES:
Don’t overcook the karamani, just cook
it till soft.
Adjust the number of red chillies
according to your spice requirement.
You can add this spice powder in other
sundal varieties with green peas, peanuts, channa etc.,
Add less salt while cooking the karamani . later after adding the spice powder and coconut, add required salt to adjust the taste.
I used brown variety karamani(Black Eyed peas) , you can even use while variety too
Add less salt while cooking the karamani . later after adding the spice powder and coconut, add required salt to adjust the taste.
I used brown variety karamani(Black Eyed peas) , you can even use while variety too
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Wash and Soak the black eyed peas(karamani) in water for minimum 8 hours.
Pressure cook the soaked karamani along with little salt and enough water and cook for 2 whistles.
Once the pressure is released drain the water and set the cooked karamani aside.
In a pan dry roast the ingredients given under 'To make the spice powder' list till it becomes golden brown.
Grind the roasted spices into fine powder and set it ready.
In a pan add the oil and let it heat. Add mustard seeds and let it splutter.
Then add the urad dhal and roast it well. Then add the asafetida and curry leaves and saute well. Add the cooked and drained karamani and stir well.
Add the grated coconut and ground spice powder and mix well.
Finally add little more salt and mix well.
Serve!!!!!
Serve!!!!!
Do try this recipe and please don’t forget to
give your feedback in comments.
To get the update of new recipes posted in my
blog please do subscribe to my blog or like my face book page or follow me on
pinterest or add to your Google + circle.
ü Email
Subscription: Kuzhalis
samaiyalarai
ü Face
book Page: Kuzhali's
Samaiyalarai
ü Twitter: KuzhaliSamaiyalai
ü Instagram: kuzhalis
Samaiyalarai
ü Google
+: kuzhalis samaiyalarai
ü Pinterest: kuzhalis
samaiyalarai
ü For
videos please subscribe: kuzhalis samaiyalarai
No comments:
Post a Comment