Karamani (Cow Gram) Sundal

Ingredients

  • Karamani – 1 cup
  • Red Chillies – 2
  • Curry leaves – few
  • Coconut gratings – 1 tablespoon
  • Oil – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Asafotida – a pinch
  • Salt – 1/2 teaspoon or as per taste

Soak karamani in water over night or at least 6 to 7 hours. Wash and drain the water. Pressure cook along with a pinch of salt for one to two whistles. Do not overcook.
Drain the excess water and keep aside.
In a kadai put the oil and when it is hot add mustard. When it pops up, add chillies cut into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut gratings. Mix once again and remove.

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