Oct 17, 2012

Spicy karam karamani sundal-navaratri recipe

      Thats how this chundal was referred to by my son when he tasted this one. I hope all of you are enjoying the navaratri now.I do plan to make different chundals for the next nine days. I made with karamani or black eyed beans yesterday which happens to be hubby's favourite. I made it a tad spicier as the beans are really bland and has to be flavoured up with spices to make it tasty. It was quite delicious and enjoyed by all with some delicious semiya payasam.
       For different navaratri prasadams and chundals refer this post. I shall be posting the chundal recipes which I have not posted already and also updating some old pictures.
       Also refer whole masoor dal chundal recipe here.

Karamani sundal

Karamani/Black eyed beans- 1 cup
Curry powder/ curry podi- 2tsp
Grated coconut-1tbsp
Mustard seeds-1tsp
Udid dal-1tsp
Dried red chillies-3-4
Ginger- small piece cut into julienne
Cury leaves -few
Asafoetida- a pinch
Salt to taste
Karamani recipe
   Soak the beans in water for 1 hour. Usually it turns soft very soon. Then cook in a pressure cooker till soft, but not mushy. You can even boil them in water till soft. Drain the water completely.
   Heat oil in a pan. Add mustard seeds, udid dal, asafoetida and dried red chillies. When it crackles, add curry leaves and ginger julienne.
    Now add the cooked beans along with salt and curry powder and mix well.Saute for 2-3 minutes.
Next add the grated coconut. Mix well together and cover and cook for 2-3 minutes.Switch off the flame.
Notes- Refer to curry powder recipe here.
If not dry roast some channa dal, coriander seeds and dried red chillies and grind it to a fine powder.
Post a Comment

Get recipes in your inbox

Enter your email address:

Delivered by FeedBurner


Related Posts Plugin for WordPress, Blogger...