Karamani Poriyal

Method

1. 1

   Prepare black-eyed peas: If using dried karamani, soak overnight. Pressure cook with fresh water for 3-4 whistles until tender. Drain.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add shallots: Add 5 sliced shallots and cook 3-4 minutes until golden.

5. 5

   Add cooked beans: Add drained cooked karamani. Toss to coat in the seasoned oil.

6. 6

   Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 3 minutes.

7. 7

   Dry out: Cook on high heat 2-3 minutes until all moisture evaporates.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt. The beans should be firm with a nutty flavour.

10. 10

    Serve: Karamani poriyal is a protein-rich traditional Tamil Nadu side dish. Serve with steamed rice and sambar.