Instant Kaaramani / Thatta Payaru / Cowpea Sundal Recipe

.Instant Kaaramani / Thatta Payaru / Cowpea Sundal Recipe with step by step pictures

My quest for new sundal recipes continues with this instant cowpea sundal. Usually, when we prepare sundal varieties, the lentils are soaked for a few hours before cooking them.In this recipe, there is no soaking time.

The cowpea is dry roasted and pressure cooked. I usually follow this method when I make the thatta payaru kuzhambu / cowpea gravy.

I made this yesterday for the kids snack box. The previous night, I usually plan[in my mind] the snack box and lunch box menu so that I can be mentally prepared to make these dishes as soon as I wake up. So when I was thinking about the snack box dish, I wanted it to be a sundal but was lazy to get out of bed to soak the lentils.

Since I was sure I had a pack of these cowpeas, I made this instant sundal. Since I did not want to make it the same way as we make the other sundal recipes,  I decided to add my twist there.

A couple of spoons of paruppu podi / lentil spice mix was on my mind and so added it to the dish and carried on with the same method. I even managed to click step by step pics in the morning rush and packed it for the snack box.

Lil Dude who came into the kitchen made a cute face to say that something smelled wonderful.I happily informed him that it was his snack box and he went off with a huge grin.

I did tell Lil Angel that there was a twist to the regular sundal and she happily said she would finish it off.Their snack boxes came back empty and my experiment was a success.

This sundal is for the protein rich theme that we are doing this month as a part of the Mega marathon.

Step by step method to prepare Instant Kaaramani / Thatta Payaru / Cowpea Sundal Recipe

Take the cowpea in a pan and dry roast it till a nice aroma arises.As it gets roasted you can see small brown spots appear on it. Transfer it into a bowl and add enough water and salt.Pressure cook till done. I cooked it for 5 whistles. The dal must not get mushy.Drain and keep aside.

Heat oil in a pan and add mustard, urad dal, curry leaves and asafoetida powder, red chilies.As soon as the mustard pops and the dal turns brown, add the cooked cow peas and paruppu podi.

Add salt, grated coconut and give it a mix.

Instant Kaaramani / Thatta Payaru / Cowpea Sundal is ready to be served.

4.67 from 3 votes

Print

Instant Kaaramani / Thatta Payaru / Cowpea Sundal Recipe

Cook Time

15 mins

Total Time

15 mins

 

A protein rich snack that is very popular during Navarathri sesaon.

Course: Snack

Cuisine: Indian

Author: PJ

Ingredients

• 1 cup Brwon Cow pea / Kaaramani / Thatta Payaru
• 1 teaspoon Oil
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• A few Curry leaves
• 2 Teaspoons Paruppu podi / lentil spice mix
• 2 teaspoons Grated coconut
• Salt to taste

Instructions

1. Take the cowpea in a pan and dry roast it till a nice aroma arises.As it gets roasted you can see small brown spots appear on it. Transfer it into a bowl and add enough water and salt.Pressure cook till done. I cooked it for 5 whistles. The dal must not get mushy.Drain and keep aside.

2. Heat oil in a pan and add mustard, urad dal, curry leaves and asafoetida powder, red chilies.As soon as the mustard pops and the dal turns brown, add the cooked cow peas and paruppu podi.

3. Add salt, grated coconut and give it a mix.

4. Instant Kaaramani / Thatta Payaru / Cowpea Sundal is ready to be served.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80