Karamani Sundal (Cowpeas, Lobia Snack)

On going through my sundal recipes, I found that I have not posted several recipes. As I mentioned earlier, these are normally prepared for Navarathiri. But these can also be made as a delightful evening snack to be had with a cup of herbal tea. I therefore intend to continue posting sundal recipes. The recipe here is a very common one made in most households during the festival. Like all sundals, it is very easy to prepare and tastes wonderful.

1 cup cow-peas
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
1 dried red chilli
1 sprig curry leaves
A pinch of asafoetida (hing, perunkayam)
2 tbsp grated coconut
Salt to taste
Soak the cowpeas for 4-6 hours or overnight
Drain water and transfer to a pressure cooker
Add just enough water to cook the peas (just enough to submerge the cow-peas)
Add salt
Pressure cook for 3-4 whistles
Let the steam release naturally and open the lid
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils
When these turn golden brown, add curry leaves, dried red chilli (broken into two) and asafoetida
Saute for about 30 seconds
Add the cooked cow-peas
Adjust salt
Mix well
Remove from flame and garnish with grated coconut
Serve hot with your favourite herbal tea


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