Thatta Payir Sundal, also known as cowpeas sundal, is a traditional dish that is not only delicious but also incredibly nutritious. Made from cow peas, or karamani, this sundal is a popular choice during festive occasions and is often served as a prasad.

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Karamani Sundal, also known as Thatta Payir or cowpea sundal, is a traditional dish that is not only delicious but also incredibly nutritious. Made from cow peas, or karamani, this sundal is a popular choice during festive occasions and is often served as a prasad. The dish showcases a delightful blend of flavors, with roasted spices and grated coconut elevating its taste.

Soaking cow peas overnight enhances their tenderness, making them perfect for cooking. The unique masala made from roasted coriander seeds and channa dal adds a wonderful aroma and depth to the dish. Karamani Sundal is not just a wholesome snack; it’s a dish that brings families together, embodying the spirit of celebration and community. Whether served during festivals or enjoyed as an everyday snack, this sundal is sure to impress!

Naivedyam (food offering) is done twice daily, accompanied by lighting the lamps. Every day different varieties of sundal (a traditional South Indian legume dish) are prepared. Sundal varieties include Sweet green gram sundal, Chickpeas sundal, Kadalai paruppu / channa dal sundal, Ground nut / peanut sundal, sweet corn sundal, Mochai / Field beans sundal, Thatta payir / Karamani sundal, Pattani / Green peas sundal, White chickpeas sundal and more.

Karamani sundal | Thatta payaru sundal

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Prep Time 5

Cook Time 15

Soaking Time 8

Total Time 8 20

Course Snack

Cuisine Indian, South Indian

Servings people

Ingredients

1 Cup Cow Peas or Karamani
1 tbsp Salt For Taste
1 tsp Coriander Seeds
1 tsp Channa Dal
1 or 2 pieces Dry Chilli Based on your spice level
2 – 3 tbsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1/2 tsp Cumin Seeds
Few Curry Leaves
1/4 tsp Asafoetida
2 – 3 tbsp Coconut Shredded

Instructions

Take 1 cup of cow peas tahtta payir or karamani.
Clean and soak it overnight or 6 to 8 hrs.
Add required salt, half cup of water and pressure cook it for 4 to 5 whistles.
In a pan add coriander seeds, channa dal, dry chillies and dry roast for a minute.
Let it cool completely.
Grind it in a mixie jar and make it coarsely.
Pour some oil in a pan and allow it to heat.
Add the mustard seeds and urad dal to the pan.
Let the urad dal turn brown and mustard seeds pop.
Add cumin seeds, curry leaves, asafoetida and saute for a minute.
Now add the masala powder to the pan and saute.
To this add the grated coconut and combine everything well.
Now add the cooked cow peas or karamani to the pan, add salt if required and saute everything well till the water evaporates.
Our sundal is ready. Serve hot.

Notes

Soaking Time: Soaking the cowpeas overnight helps them cook evenly and reduces the cooking time.
Cooking Consistency: Ensure that the cowpeas are cooked until tender but not mushy. Overcooking can lead to a watery sundal.
Roasting the Spices: Roasting the coriander seeds and channa dal enhances their flavor, so don’t skip this step!
Adjusting Spice Levels: Modify the number of dried chilies based on your spice preference. You can also add black pepper for an extra flavor.
Fresh Ingredients: Use fresh curry leaves and grated coconut for the best flavor. Dried coconut can be used, but fresh adds more richness to the dish.
Serving Suggestions: This sundal can be served warm or at room temperature. It pairs well with chutneys or can be enjoyed on its own.
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat before serving to restore its flavor.
Garnishing: Consider garnishing with fresh coriander leaves or a sprinkle of lemon juice before serving for an added burst of flavor.

Keyword Navarathri recipes, red cow peas, Sundal, Thatta payaru

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Instructions for Karamani Sundal

Prepare the Cow Peas

Take 1 cup of cowpeas (karamani), clean them, and soak them overnight or for 6 to 8 hours.
Add the soaked cow peas to a pressure cooker along with the required salt and ½ cup of water. Pressure cook for 4 to 5 whistles until they are tender.

Add the soaked cow peas to a pressure cooker along with the required salt and ½ cup of water.
Pressure cook for 4 to 5 whistles until they are tender.

Roast and Grind the Spices

In a pan, add coriander seeds, channa dal, and dried chilies. Dry roast them for about a minute until fragrant. Let the mixture cool completely.
Once cooled, transfer the roasted mixture to a mixie jar and grind it coarsely.

Heat Oil and Temper

Pour some oil into a pan and heat it over medium flame.
Add mustard seeds and urad dal to the pan.
Sauté until the mustard seeds pop and the urad dal turns golden brown and then add the cumin seeds.

Add Spices

Add curry leaves and a pinch of asafoetida to the pan.
Next, add the coarsely ground masala powder and sauté for another minute.

Combine with Cow Peas

Now, add the grated coconut and combine everything well.
Finally, add the cooked cow peas to the pan.
Adjust the salt if needed and sauté until the water evaporates.

Serve

Your flavorful Karamani Sundal or Thatta Payir Sundal is ready! Serve hot and enjoy!

How to Make Karamani Sundal | Thata Payir Sundal