Karamani / Thattapayaru Sundal - prepared with black eyed beans. The sundal is flavoured with a ground mixture made with green chilly, ginger, coriander leaves and coconut. For sundal dishes, I recommend the overnight (6 to 8 hours) soaking method because it is the easiest method and it is also easy to cook within 1 or 2 whistles. Cooking the beans or peas with soft texture makes them easily digestible too. For sundal dishes the beans should be tender but not mushy. The approximate cooking time for this thattapayiru is 1 or 2 whistles on medium heat. Allow 10 minutes for natural pressure release and drain the water immediately. If you forget to soak the beans overnight, soak in rapidly boiling hot water for 1 hour and pressure cook for 6 to 8 whistles. If the beans are not tender, once again pressure cook for 2 whistles. Adjust your cooking time according to your pressure cooker variety.
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ThattaPayaru( Karamani) Sundal - Black Eyed Peas Sundal Recipe Details
Prep time : 10 minutes
Cook time : 15 times
Soaking time : 6 to 8 hours
Serves : 4
Category : sundal/evening snacks
Author : Muthulakshmi Madhavakrishnan
- 100 grams black eyed peas (karamani)
- 1/2 tsp mustard
- 1/2 tsp urid dal
- 2 green chilly
- small piece ginger
- few coriander leaves
- 3 tbsp grated coconut
- 1/2 tsp asafoetida powder
- few curry leaves
- 2 tsp oil
- salt to taste
Rinse the black eyed beans in cold water for couple of times and soak it with 2 cups of water for 8 to 10 hours.
After 8 hours, drain the water completely and add it to a pressure cooker. Add 1/4 tsp salt , 1/2 cup of water and pressure cook for 2 whistles.
Allow the pressure to settle down naturally and open the cooker. Drain the remaining water completely.
Grind coconut, green chilly, ginger, coriander leaves coarsely without water.
Heat oil in a kadai and add the mustard and urid dal. When it splutters, add the curry leaves. Next, add the cooked black eyed peas and add the required salt. Mix it well. Add asafoetida powder and ground coconut mixture. Quickly toss it well and transfer it to the serving dish. After adding coconut, do not keep it in the kadai long because it reduces the taste.
ThattaPayaru( Karamani) Sundal is ready to serve.