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–+ servings
sundal recipe

Karamani sundal | Thatta payaru sundal

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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Prep Time5 minutes
Cook Time15 minutes
Soaking Time8 hours
Total Time8 hours 20 minutes
Course Snack
Cuisine Indian, South Indian
Servings 4 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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