Karamani sundal recipe
Karamani Sundal made using freshly ground spices,
Servings: 3
Ingredients
- ½ cup Karamani | Red eyed beans
- Salt as needed
- ½ tsp Mustard seeds
- 3 tsp Coconut oil
- 2 tbsp Grated coconut
- Curry leaves few
For the spice mix (This yields 4-5 tbsp)
- 2 tbsp Dhaniya | Coriander seeds
- 2 tbsp Channa dal
- ¼ tbsp Urad dal
- 1/8 tsp Venthayam| Methi seeds
- 1 tsp Whole black Pepper
- 5 Red chili
- Asafoetida a generous pinch
- 1 tsp Oil
Instructions
- Soak the Karamani in water for 6 hours or overnight.
- Add a little salt to this and pressure cook this for 3 whistles.
- Do not overcook this. It should be cooked and at the same time firm too.
- Drain the water completely.
- Now let's make the spice mix.
- In a pan add 1 tsp of oil and add the coriander seeds, channa dal, urad dal, methi seeds, pepper and red chili.
- Roast till golden brown.
- Add asafoetida and switch off the flame.
- Allow this to cool completely and grind this into a slightly coarse powder.
- You can store this powder and keep it inside the refrigerator.
- This can be used for potato curry, vazhakkai curry, and any variety of sundal.
- I used this for rasam and pitlai too.
- In a pan add coconut oil and add the mustard seeds and curry leaves.
- Once splutters add in the cooked karamani.
- Add 2 tbsp of spice powder to this.
- This quantity for perfect for 1/2 cup of the karamani I used.
- If you want more, add 1 tsp more.
- Add a little salt.
- Mix well.
- Let this cook for a minute.
- Switch off the flame and add the coconut.
- Mix well.
- Karamani sundal is ready for neivedyam.
Notes
1. Adding salt while cooking the karamani, avoids the karamani from getting too mushy and also we get the salt infused into the sundal.
2. Once the spices are roasted well, immediately take them out of the pan. This will prevent them from getting burnt.
3. This spice powder can be used for potato curry, raw banana curry, brinjal curry and kovakkai curry as well.
4. Karamani can be replaced with any other variety of Sundal.