Cow peas are termed as Thattai payaru/karamani in Tamil. Making sundal is very simple and easy. It is a healthy evening snack reducing cholesterol levels, rich in antioxidants, low in fats.
This recipe is dedicated to the Divine Maa of the Universe.
Ingredients:
cow peas 100 gms
Bellary onion small one
Green chillies two
Curry leaves 10 nos
Ginger gratings one spoon
Coriander leaves half cup finely chopped
Sesame oil two spoons
Mustard seeds one spoon
Asafoetida half pinch
Coconut gratings half cup
Salt to taste
Procedure:
Soak cow peas for six hours.
Drain the water.
Steam the peas on a white wet cloth spread over the idli mould plate for 20 minutes
Heat the frying pan with sesame oil.
Add mustard seeds
When the mustard seeds popped up, add onion, green chillies, curry leaves and ginger gratings.
Saute the ingredients till the onion turn translucent.
Add the steamed cow peas and saute for a while.
Sprinkle asafoetida and salt to taste.
Simmer the flame.
Add coconut gratings and cilantro/coriander leaves and mix well.
Cow peas Sundal is ready to offer and serve.
This recipe is dedicated to the Divine Maa of the Universe.
Ingredients:
cow peas 100 gms
Bellary onion small one
Green chillies two
Curry leaves 10 nos
Ginger gratings one spoon
Coriander leaves half cup finely chopped
Sesame oil two spoons
Mustard seeds one spoon
Asafoetida half pinch
Coconut gratings half cup
Salt to taste
Procedure:
Soak cow peas for six hours.
Drain the water.
Steam the peas on a white wet cloth spread over the idli mould plate for 20 minutes
Heat the frying pan with sesame oil.
Add mustard seeds
When the mustard seeds popped up, add onion, green chillies, curry leaves and ginger gratings.
Saute the ingredients till the onion turn translucent.
Add the steamed cow peas and saute for a while.
Sprinkle asafoetida and salt to taste.
Simmer the flame.
Add coconut gratings and cilantro/coriander leaves and mix well.
Cow peas Sundal is ready to offer and serve.
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