Thatta Payaru Sundal Recipe – Sigappu Karamani Sundal

Thatta Payaru, also commonly known by so many other names… Sigappu karamani / Cowpeas / Adzuki Beans / Red Chori Beans is mostly used to make sundal, kuzhambu, sweet and vadai. Navrathri is starting today… many keep golu and offer prasadams which is mostly a sweet or sundal. Let me share this simple sundal recipe which doesn’t need any special spice mix or sundal podi.. you can make it quick if you have cooked sundal in handy.

Try our easy              CORN SUNDAL                                 KALA CHANNA SUNDAL

Ingredients for pressure cooking

• Thatta Payaru – 1/2 cup (you may use any variety)(i have used red karamani)
• Salt – 1 teaspoon (for pressure cooking)
• Water – 3 cups(for pressure cooking)

Ingredients for grinding

• Fresh grated Coconut – 1/4 cup
• Cumin seeds – 1 teaspoon
• Green Chilli – 2
• Ginger – 2 inch piece
• Curry leaves – 5
• Coriander leaves – 1/4 cup

Ingredients for seasoning

• Cooking oil – 2 teaspoon
• Coconut oil – 1 teaspoon
• Mustard seeds – 1/2 teaspoon
• Split black gram – 1/4 teaspoon
• Asafoetida – 1/4 teaspoon
• Salt – 1/4 teaspoon

Lets see how to make this Thatta Payaru Sundal….

Soak the dried beans for atleast 8 hours in enough water… mine actually started sprouting 🙂  Give it couple of rinse in fresh cold water.

Now in a pressure cooker… add in the soaked beans, water and salt mentioned in table- 1. Pressure cook for 4 to 5 whsitles.

While that is cooking lets make the masala… Take all the ingredients listed under table-2 cumin seeds, ginger, curry leaves, coriander leaves & coconut.

Just run the pulse setting in your mixer… do not make a paste. The texture should be lightly coarse as shown. Try our simple KONDAKADALAI SUNDAL

When done, the beans gets cooked to soft but still hold its shape without getting mushy.

Drain off all the water and retain the cooked beans.  (you can make these ahead of time and cool it completely and refrigerate, keeps good for 2 days) Try our VELLAI KARAMANI SUNDAL

Now heat regular cooking oil in a pan, season with mustard seeds, split black gram and asafoetida.

Now add in the cooked beans to this and stir fry for few seconds…

We have already added salt while cooking the beans…add only if its not sufficient.  Actually add a 1/4 tsp… it wont hurt 😉

Now add in the masala paste and give a stir.

Now switch off and drizzle a teaspoon of coconut oil to finish the dish!

Its all ready for neivedhiyam!

Notes

• Serves 5
• You may use black eyed peas (vella karamani) or any sundal for for this recipe.
• Add extra green chilli to make it more spicy.