Karamani / Lobia sundal is very simple to prepare like any other sundal . Compared to other beans cowpeas or lobia requires less soaking time and not 8 to 10 hrs like kabuli chana or dried yellow peas .
If you have soaked karamani ready on hand then all it takes it 15 mins to put this sundal together.
Normally, any sundal has very simple seasoning of either sundal/curry podi and coconut gratings. Today's sundal is my mom's recipe and the seasoning used is rasam powder + fresh coconut gratings . Do try this sundal during this navaratri and offer it all those who come home .
During Sharda Navratri a different variety of sundal is made on all the 9 days as an offering and then shared with all the ladies who come home for thamboolam .
Preparation Time : 5-6 hrs
Cooking Time : 25-30mins
Complexity : Simple
Serves : 3-4
150 gms karamani/lobia/black eyed beans
1/4 cup fresh grated coconut
2-3 green chillies slit
few curry leaves
1/2 tsp rasam powder
pinch of asafoetida
1/2 tsp mustard seeds
2 tsp cooking oil.
salt to taste.
Method
- Wash and soak the lobia for about 4-5 hrs and pressure cook in 2 cups of water with salt for 1-2 whistles on medium flame.
- Let the pressure release naturally.Drain the water and keep the lobia aside.
- In a kadai,temper the mustard seeds,green chillies,curry leaves,asafoetida and add the boiled karamani/lobia/beans and saute well.
- Spread the rasam powder on the beans and toss it well.Adjust salt if needed.
- Keep it closed for about 2-3 mins for the flavours of tempering to get infused.
- Add the grated coconut ,mix well and garnish with chopped corriander.
*** write up and pics updated on 12/10/21
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