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

Horse Gram Stir Fry

#HorsegramStirfry - #KolluSundal : #Horsegram is known as #Kollu - #கொள்ளு in Tamil. The scientific name is Microtyloma uniflorum. It is commonly used in the preparation of Kollu rasam, sundal / stir fry in Tamil recipes. Sprouting the horse gram increases its nutritional value.

To sprout horse gram, soak it overnight and the next day morning drain water completely.
Then close the vessel with a lid and allow to stand for 8 to 10 hours.
After 10 hours we could see small sprouts coming out of each seed.

Now store in a fridge. It can be stored for 3 to four days.
Daily wash it with water and drain. Then again store in the fridge.
I have used horse gram sprouts to prepare this sundal/stir fry.
Now let me present the way to prepare healthy and tasty kollu sundal.

Here is the recipe.

Ingredients :
1/2 cup                            Horse gram sprouts
1/4 Tsp                           Salt
2 Tsp                              Coconut scrapings
1/4 Tsp                           Red chilly powder [ Optional ]

To Temper :
1/2 Tsp                           Mustard
1 Tsp                              Urad dal [ black gram ]
1 pinch                            Asafoetida
1                                     Red chilly
6                                     Curry leaves

1/2 Tsp                           Oil

Method :
Take horse gram in a pressure cooker.
Add 1/2 cup of water and salt.
Close the lid with weight on.
Pressure cook for 3 whistles and 8 minutes at SIM.

Transfer into a bowl after the steam completely subsides.
Do not throw away the cooked water.
This water can be used for preparing rasam.

Now keep a kadai on a stove over a slow flame with oil.
Splutter mustard seeds and then add broken pieces of red chilly, asafoetida and black gram dal.
When dal becomes golden color, add curry leaves.
Then add cooked horse gram.

Saute well and adjust salt and red chilly powder.

Add coconut scrapings after water dries up.
Stir well for half a minute.

Now transfer into a serving bowl.
Top it with curry leaves or coriander leaves and chopped onion.

Sundal is an excellent evening snack with a hot cup of coffee or tea.
This stir fry can also be a good side dish for sambar or rasam rice.



You might also like to try

rajma sundal

sprouted green gram sundal

greenpeas sundal

Cauliflower Poriyal

Snake gourd stir fry

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.