Thatta Payaru Sundal Recipe | Karamani Sundal Recipe

Thatta Payaru Sundal Recipe | Karamani Sundal Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. Karamani or thatta payaru in the Tamil language, black-eyed peas – a variety of cowpeas in English and lobia or chawalie in Hindi. This Karamani Sundal is mostly prepared on the 1st day of the Navratri festival, offered to the Goddess and served to guests as a prasadam who visits the Golu (click here to know about the festival- https://en.wikipedia.org/wiki/Golu), a specialty of Tamilnadu. Usually, all the legumes require a minimum of 8 hours soaking time but if you forget to soak this pea also, no worries just soak in hot water for 2 hours. Also, these cowpeas are incredibly nutrient-dense, packing plenty of fibre and protein into each serving, high in polyphenols, which are compounds that act as antioxidants in the body to prevent cell damage and protect against disease. 

Check my other Eggless Baking Recipes like
1. Black/ Kala Channa Sundal
2. Peanut / Verkadalai Sundal
3. Chana Dal / Kadalai Paruppu Sundal
4. Moong Dal / Pasiparuppu Sundal
5. Rajma Sundal
6. Sweet Corn Sundal

Thatta Payaru Sundal

Thatta Payaru Sundal Recipe | Karamani Sundal Recipe

Priya Santhamohan

Thatta Payaru Sundal Recipe | Karamani Sundal Recipe is mostly prepared on the 1st day of the Navratri festival. These cowpeas are incredibly nutrient-dense, packing plenty of fibre and protein into each serving. 

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Prep Time 5 mins

Cook Time 15 mins

Soaking Time 8 hrs

Total Time 8 hrs 20 mins

Course Navratri Recipes, Sundal Recipes

Cuisine South Indian

Servings 3 People

Calories 108 kcal

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Cow Peas / Karamani
• 3 Cups Water
• 3 tbsp Grated Coconut
• Salt As Required

To Temper

• 2 to 3 tsp Coconut Oil
• 1 tsp Mustard Seeds
• ½ tsp Urad Dal
• ½ tsp Jeera
• 5 to 6 Red Chilli
• 1 Sprig Curry Leaves
• 1 Generous Pinch Hing

Instructions

 

• The ingredients kept in the pic are ‘To Temper‘.
• Soak 1 cup of karamani in water for 8 hours or overnight. If you forget to soak overnight also, a minimum soaking time of 3 hours is enough. Rinse the karamani well and drain the water.
• Then, pour 2 cups of water and add a little salt - avoids overcooking. Pressure cook for 2 whistles in high flame, don't cook in low flame or keep more whistles, else the karamani turns mushy.
• Drain the water (not fully, let it be a little moist), otherwise, the sundal turns dry.
• Heat 2 to 3 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal and cumin seeds.
• Add the red chilli, curry leaves, and sprinkle hing. Then, give a quick stir.
• Add the drained karamani.
• Cook for 2 minutes in low flame and adjust with salt.
• Switch off the flame and add grated coconut.
• Mix everything well.

  Try this Karamani Sundal Recipe for this Navaratri festival.

Video

Notes

Tips for Karamani Sundal Recipe

1. Soak the karamani for a minimum time of 8 hours or overnight, as it helps in easy cooking. If you forget to soak overnight also, 3 hours is enough.

2. The addition of salt while cooking the karamani,  prevents it from overcooking.

3. Use coconut oil for tempering which lends an excellent aroma.

4.  Adjust red chilli as per spice level required for this Thatta Payaru Sundal Recipe.

5. Even 1 tsp of grated ginger can be used while tempering, which gives a nice flavour and helps to relieve from the gastric effects of the legume.

6. For more flavour, add curry leaves and hing generously for this Karamani Sundal Recipe.

Keyword Karamani Sundal Recipe, Thatta Payaru Sundal Recipe

Karamani Sundal Recipe

Method for Thatta Payaru Sundal Recipe

1. The ingredients kept in the pic are ‘To Temper‘.

2. Soak 1 cup of karamani in water for 8 hours or overnight. If you forget to soak overnight also, a minimum soaking time of 3 hours is enough. Rinse the karamani well and drain the water.

3. Then, pour 2 cups of water and add a little salt – avoids overcooking. Pressure cook for 2 whistles in high flame, don’t cook in low flame or keep more whistles, else the karamani turns mushy.

4. Drain the water (not fully, let it be a little moist), otherwise, the sundal turns dry.

5. Heat 2 to 3 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal and cumin seeds.

6. Add the red chilli, curry leaves, and sprinkle hing. Then, give a quick stir.

7. Add the drained karamani.

8. Cook for 2 minutes in low flame and adjust with salt.

9. Switch off the flame and add grated coconut.

10. Mix everything well.

Try this Karamani Sundal Recipe for this Navaratri festival.

Thatta Payaru Sundal Recipe