Karamani Sundal(Karamani Sojji/Black eyed peas/cowpeas
Sojji) is a traditional recipe we make in our home for breakfast/dinner.
It is such a easy recipe, that can be prepared in very
less time and less ingredients.
The ingredients are easily available in our home. I
have already posted pulisojji and sojji recipes here in our blog. Please check
the links given below if you are interested.
This karamani sundal is almost same le the above
recipes, but we will add karamani(black eyed peas/Cowpeas ) here. Traditionally
we use brown colour karamani only in this recipe. As it is not available in
hand, I used this variety of karamani payaru.
Ok now coming to the recipe.
Karamani Sundal/Sojji
(Black eyed peas/cowpeas rice sundal/Sojji)
SOAKING TIME: -| PREPARATION TIME: - | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
1 cup Rice
½
cup Karamani payaru(Cowpeas)
1
tablespoon oil
1
teaspoon mustard seeds
1
tablespoon channa dhal
½
teaspoon asafetida powder
Few
curry leaves
3 Red chillies
2
Green chillies
½
cup grated Coconut
1 1/2 teaspoon salt
1 inch piece ginger(chopped finely/grated)
1 1/2 teaspoon salt
1 inch piece ginger(chopped finely/grated)
2
½ cups Water
METHOD:
First dry roast the rice and cow peas
separately.
The rice and peas should not be burned
but fully roasted and slightly browned.
Then wash the rice and cowpeas if you
wish.
In a pressure cooker add oil. Let it
heat.
Then add the mustard seeds and let it
splutter.
Then add the chopped green chillies and
broken red chillies.
Then add the channa dhal and ginger. Sauté well
till the dhal is roasted.
Then add the curry leaves and
asafetida.
Then add water and salt.
Let the water to boil well.
Then add the roasted cowpeas and rice.
Close the pressure cooker with a lid.
Cook for 3 whistles. Open the cooker
once the pressure releases.
Fluff it carefully with a fork or
ladle.
Finally add the grated coconut and mix
well.
Add some fresh curry leaves if you
wish.
Now karamani(cowpeas) sundal/Sojji is
ready.
Serve hot with coconut /onion chutney
or sambhar.
NOTES:
Don’t skip the roasting part of rice
and cowpeas.
Roasting till slight brown is very
important.
Don’t add more water as the rice will
become mushy.
We can even add onion if you like.
Adding coconut at the end gives such
great taste to the sundal.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
First dry roast the rice and cow peas separately.
The rice and peas should not be burned but fully roasted and slightly browned.
Then wash the rice and cowpeas if you wish.
In a pressure cooker add oil. Let it heat.
Then add the mustard seeds and let it splutter.
Then add the chopped green chillies and broken red chillies.
Then add the channa dhal and ginger. Sauté well till the dhal is roasted.
Then add the curry leaves and asafetida.
Then add water and salt.
Let the water to boil well.
Then add the roasted cowpeas and rice.
Close the pressure cooker with a lid.
Cook for 3 whistles. Open the cooker once the pressure releases.
Fluff it carefully with a fork or ladle.
Finally add the grated coconut and mix well.
Add some fresh curry leaves if you wish.
Now karamani(cowpeas) sundal/Sojji is ready.
Serve hot with coconut /onion chutney or sambhar.
Do try this recipe and please don’t forget to
give your feedback in comments.
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