Karamani-Masala-Curry

#KaramaniMasalaCurry [#CowpeaMasalaCurry ] : I recently prepared a north Indian style curry from #cowpea [ #karamani ]. Generally north Indian curry contains lots of onion and tomatoes and finally curd or thick cream is added to neutralize the taste. I have replaced curd or cream with coconut masala to suit my taste buds.
Now let me present the method of preparing karamani masala curry.

Ingredients :
Ingredients to grind :
3 Tsp	Coconut scrapping
3 or 4	Cashew nuts
1/4 Tsp	Khus khus
1 Tsp	Cumin seeds
Ingredients for curry :
1/2 cup	Karamani [ cow pea ] soaked for 6 hours
3 or 4	Tomato, take puree
2	Onion, chop finely
10 - 12	Garlic cloves chopped nicely
1 inch long	Ginger, chop finely
1/4 Tsp	Turmeric powder
1 Tsp	Red chilly powder [ adjust ]
1 Tsp	Curry powder [ adjust ]
1 Tsp	salt [ adjust ]
3 Tsp	Oil
10	Curry leaves
3 Tsp	Coriander leaves chopped

Method :

Pressure cook soaked karamani [ cow pea ] for 2 whistles.

Release the steam immediately and keep aside.

Grind all the things given under ' ingredients to grind ' in a blender adding enough water.
Grind into a smooth paste.
Transfer into a bowl and set aside.

Heat a kadai with oil on a stove over a medium flame.
Add chopped ginger and garlic after oil becomes hot.
Saute for few seconds and then add chopped onion.
Add 1/8 Tsp of salt and saute onion till it turns golden brown color.
After onion becomes golden brown add tomato puree and mix well.
Allow to boil until the raw smell goes off.
Now add turmeric powder, red chilly powder and mix well.
Then add cooked karamani and its stock.
If necessary add some water also.
Mix well and let it simmer for 3 minutes.
Add salt and curry powder and simmer for another 5 minutes.
Add half of curry leaves and coriander leaves to infuse the aroma.

Finally add coconut masala and allow to cook on slow flame for 3 minutes or until curry attains required consistency.
Now tasty spicy karamani masala curry is ready.

Turn off the stove and transfer into a serving bowl.
Garnish with curry leaves and coriander leaves.
An excellent side dish for appam, dosai, 

chappathy and poori.
It goes well with white rice also.

Note :

To get a protein rich curry use sprouted karamani.




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