Karamani-Masala-Sundal

#KaramaniMasalaSundal  #CowpeaMasalaStirfry : #Karamani [ #cowpea ], a #Legume is a good source of protein, vitamins and dietary fiber. Karamani is soaked and sprouted to increase its nutritional value. Generally karamani sundal is prepared by stir frying the cooked karamani after tempering mustard, urad dhall, red chilly pieces & asafoetida and finally adding coconut scrapings. Some stir fries of legumes like Green pea, chick pea and cow pea taste good with specially prepared coconut masala.
Now we will see the recipe to prepare cowpea masala stir fry.

Ingredients :
1/2 cup	Karamani sprouted [ cow pea sprouts ]
1/4 Tsp	Salt [ adjust ]
Tempering :
1/2 Tsp	Mustard seeds
1/2 Tsp	Urad dhall
1/4 Tsp	Asafoetida powder
8 - 10	Curry leaves
1 Tsp	Oil
To grind masala :
3 Tsp	Coconut scraping
1/2 Tsp	Cumin seeds
1 Tsp	Coriander powder
1/2 Tsp	fennel seeds [ saunf ]
1 or 2	Red chilly
2 cloves	Garlic
1 medium size	Onion sliced
1/2 Tsp	Salt [ adjust ]
10 - 15	Curry leaves
3 Tsp	Coriander leaves chopped

chopped coriander leaves to garnish sundal

Method :

Take all the ingredients for grinding except sliced onion in a blender.

Grind without adding water.

Then add very little water and grind well.

Finally add onion and run the blender for few seconds only.

Transfer the masala into a bowl and keep aside.

Take sprouted karamani [ cow pea ] in a pressure cooker.

Add 1/3 cup of water and salt.

Pressure cook for only one whistle.

Keep the cooker under running water [ under tap ] to release the steam immediately.

Transfer into a bowl and keep aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds and then add urad dhall.

Add curry leaves and asafoetida powder once dhall turn golden color.

Now add karamani and stir well.

Then add the prepared masala and mix well.

Adjust salt.

Keep stirring until the raw smell goes off and the sundal becomes dry.

Finally add chopped coriander and turn off the stove.

Spicy and tasty karamani masala sundal is ready to serve.

Enjoy it as a healthy evening snack with coffee/tea.

It can also be relished with sambar rice or rasam rice.

It can also be rolled with chappathy/poori for lunch box.

You might also like to try

Karamani curry

Karamani masala cur.

Green gram sprout

Kondakadalai stir..

Pattani sundal

Vegetable strir fry/Poriyal/Thuvatal


Dry curry/Masala curry

Variety of Curry Recipes

Ideas for Breakfast/Dinner

Lunch Recipes

Recipe Index

Kondakadalai-Sundal-Chickpea-Stirfry

#KondakadalaiSundal [ #ChickpeaStirfry ] : It is a general practice to prepare #sundal everyday during Navarathri to pray the God and to distribute as prasadam. cooked lentils or legumes have to be stir fried adding necessary condiments and coconut scraping to make a tasty sundal. Not only during Navarathri but also we have to include legumes in our daily diet since they are good source of protein.
Here let me present the preparation of #ChickpeaSundal.

Ingredients :
1/2 cup	Kondakadalai [ chickpea ]
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 or 3	Red chilly, break into pieces
2 pinches	asafoetida powder
10 - 12	Curry leaves
1 or 2 Tbsp	Coconut scrapping
1 Tsp	Oil
1/2 Tsp	Salt

Method :
Soak kondakadalai [ chickpea ] for 6 to 8 hours or overnight.
Pressure cook with 1/2 cup of water and salt for a whistle.
Open the cooker only after it ran out of steam.
Drain the water.
Transfer into a bowl and keep aside.

Heat a kadai with oil on a stove over a medium flame.
Once it becomes hot crackle mustard seeds.
Then add broken pieces of red chilly and black gram split [ urad dhal ].
Keep stirring till it becomes golden color.
Then add asafoetida powder, curry leaves and stir for a few second.
Now add chilly powder and then the cooked kondakadalai.
Stir well over high flame till water dries up.
Finally add coconut and stir well for half a minute.
Turn off the stove and transfer into a serving bowl.
Garnish with grated carrot.


Note : Drain the water from soaked chickpea after 8 hours and keep it closed in a container for another 8 hours to get sprouts. The sprouts are more nutritious than the soaked one. Then follow the same method to prepare the sundal.



You might also like to try

sprouted green gram sundal

greenpeas sundal

kollu [ horsegram ] sundal

rajma [ red kidney beans ] sundal

karamani [ cowpea ] sundal

Vegetable strir fry/Poriyal/Thuvatal


Dry curry/Masala curry

Variety of Curry Recipes

Ideas for Breakfast/Dinner

Lunch Recipes

Recipe Index

How to cook dhal ( paruppu - lentil - legume )?

To cook dhal [lentil ] in a pressure cooker

Dhal [lentil ] can be cooked in a pressure cooker directly or using a separator.
To cook dhal in pressure cooker/pan
Wash 1/2 cup of thuvar dhal (Arahar dhal) thoroughly.
Add 11/4 cup of water.
Keep on High flame.
After three whistle reduce flame to SIM position and cook for 7 minutes.
For green gram dhal 3 whistles are enough.
Take out after steam has completely subsided.
Your dhal is ready to use.

If the dhal is cooked in a separator or a vessel that fits into pressure cooker
Add a cup of water to the cooker & place the bottom plate.
Take 1/2 cup of thuvar dhal [ toor dhal ] in a separator or a vessel that goes into the cooker.
Wash 2 times and add 1 cup of water.
Keep the separator with thuvar dhal on the stand inside the cooker & close the lid.
Put the weight on & heat over HIGH flame.
After one whistle reduce the flame to SIM and cook for 10 minutes.
For green gram dhal after one whistle reduce flame to SIM and cook for 5 minutes.
Open the cooker after the steam has completely subsided.
Now dhal is ready to use.