Thattai Payir/Kaaramani (Cowpeas / Lobia / Black-eyed Peas) Sundal with Idly Milagai Podi

Day 7 of Navarathri – A savoury and tasty Thattai Payir/ Kaaramani (Cowpeas/ Lobia/ Black-eyed Peas) Sundal, tossed with idly milagai podi !

Thattai pair / Kaaramani as it is commonly known here, is mostly available in the white, or red variety. This delicious sundal is flavoured with Idly milagai podi, for a fresh twist on a traditional dish. Cowpeas tend to be pretty tasteless on their own, so adding this spice powder really elevates this dish! You could substitute this with some sambar powder, or any curry powder you have at hand. It would still taste great 🙂 The sweet version of this sundal made using jaggery is one of my favourites, and I will post the recipe to that one soon !

Ingredients

• Cowpeas / Kaaramani (any colour) – 1 cup,  soaked for overnight
• Oil – 2 tsp
• Idly milagai podi – 1/2 tsp (you can substitute this with any curry powder/ sambar powder even)
• Mustard seeds – 1/2 tsp
• Asafoetida/hing – a pinch
• Fresh grated coconut – 1/2 a cup
• Green chilies – 2, chopped finely
• Curry leaves – 7 to 8 leaves
• Salt to taste

Method

Cooking the legume

1. Wash the cowpeas and cover with water. Soak the cowpeas overnight.
2. Drain the cowpeas. Add water in the ratio of 2 cups water for every cup of the legume.
3. Pressure cook this for about 3-4 whistles, until cooked soft but still firm enough to hold its shape.
4. Allow pressure to dissipate. Open the cooker and drain the water.

Tempering

1. Heat oil in a kadai.
2. Once oil is hot, add mustard seeds and allow to splutter.
3. Add curry leaves, green chillies and hing, saute this for 4-5 seconds until curry leaves are fried to a crisp.
4. Add the cowpeas to this, add salt to taste and mix well.
5. Add the idly milagai podi and give it a quick mix.
6. Add fresh grated coconut, mix well and switch off the stove.
7. Finally, squeeze the juice of half a lemon over this (optional, but highly recommended!). Serve hot or warm.

TIPS & TWEAKS

• Add more idly milagai podi, to increase the taste. I used less, but feel free to add more as per your taste.
• You can use the white coloured cowpeas as well.
• The colour and texture of sundal will depend on how much idly milagai podi you use. If your idly podi is coarsely ground, it will be tastier in the sundal. Mine was smoothly ground.

Enjoy! Try this and let us know your comments below 🙂

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