Karamani Rice - Thattapayiru Sadham - Easy Lunch Box Recipes

Karamani rice - delicious, protein rich and healthy lunch box rice with black eyed peas or cowpeas. I got fresh karamani from the market and decided to do many varieties like poriyal, sabji and rice. If you are using dried cowpeas, you need to soak for 5 hours. The ingredients list might be lengthy, but it is easy to make within 30 minutes. In this rice, fresh karamani along with rice cooked with onions, tomatoes and mild masala paste to get fluffy and delicious rice. This rice can be served with any thayir pachadi of your choice and appalam. Make this rice once and it will be your regular dish on your lunch menu.

Few tips for making Karamani sadham

Regular ponni boiled rice is preferred for karamani sadham because it cooks up fluffier and less sticky than other rice varieties. Soak the rice for at least 20 minutes. Soaking helps the rice to get cooked easily ensuring each grain remains distinct and absorbs the flavourful masala.
Small onions, garlic, ginger, fennel, cinnamon, cloves and coriander leaves are ground to a smooth paste. This base paste provides a nice aroma to the rice.
Instead of adding chopped tomatoes, I prefer to add tomato paste which adds a nice colour and flavour to the rice.
Chilly powder and coriander powder are added to create a warm flavour to the rice.
Some rice requires little more or little less water. Adjust the water according to your needs.

Now let's see how to prepare Karamani rice with step-by-step instructions.

Similar Rice Dishes

Here is the video link for Karamani Rice

Karamani Rice Recipe Details

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4
Category : lunch

Ingredients

1 cup boiled rice
1/2 cup fresh karamani
1 onion, thinly sliced
2 tomato
1/4 tsp turmeric powder
1 tsp red chilly powder
1/2 tsp coriander powder
1/4 tsp cumin
1 tsp mustard and urid dal
salt to taste
2 tbsp oil

For masala paste

1/2 inch ginger
6 garlic cloves
4 small onions
1 tsp fennel
2 cinnamon
3 cloves
few coriander leaves

Preparations

Wash and soak 1 cup of boiled ponni rice for 20 minutes. If you are using dry cowpeas, wash and soak for 4 hours. Before cooking the rice, make sure to drain the soaked water because the soaked water will change the taste in the dish.
Grind ginger, garlic cloves, small onions, fennel, cinnamon and cloves. After grinding the spices, add the coriander leaves and grind it smoothly with little water.
In the same mixer jar, grind the tomatoes smoothly.

How to make Karamani rice

Heat oil in a pressure cooker. Once the oil is hot, add mustard and urid dal. Allow them to splutter and add cumin. Next add sliced onion to it. Stir fry for a minute. Add the ground masala paste. Fry until it is fragrant.

Add the tomato paste and stir well for a few minutes. Add turmeric powder and chilly powder. Give a mix and add the coriander powder.

Add the fresh karamani. Stir well with the masala.

Next, add 1 cup soaked and drained rice and stir frequently until the rice is evenly coated with the masala. Then add 2 cups of water. Add salt to taste and mix well.

Close and pressure cook the rice for 2 whistles. Allow the pressure to settle down naturally and then open the pressure cooker. Add a handful of fresh coriander leaves and gently fluff the rice. Transfer the rice to the serving dish and serve it warm with any raitha and appalam.

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