Cowpeas/ Karamani Sundal

This Cowpeas/ Lobhia/ Karamani Sundal is popularly made as an offering to the deity especially during Navratri. As always, all offerings according to Hindu tradition are sans onion and garlic or what are known as Sattvik preparations. The addition of curry leaves and Hing / asafoetida make it very flavourful. Spice level can be adjusted as per preference. This recipe was shared by my friend Rajalakshmi Krishnamurthy and it can be eaten as is or goes extremely well with some Rasam and rice.


1 cup/ 200 gms Lobhia/ Karamani


2 tbsps grated coconut

For the tempering:

1 tbsp coconut oil or oil of choice

1 tsp mustard seeds

A large pinch of Hing/ asafoetida

2 dry red chillies broken into bits

2 sprigs curry leaves


Soak the Lobhia overnight and the next morning pressure cook to two whistles on a high flame. This is to prevent the Lobhia from getting mushy. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chillies, Hing and curry leaves. Toss for a few seconds. Drop in the cooked Lobhia and salt. Mix gently and cook covered for about two to three minutes for the flavours to infuse. Garnish with grated coconut.

Note: you can drizzle some lemon juice over it as I did just before serving. Tastes divine!

Serves four.

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