Karamani poriyal recipe
Protein in each meal is necessary. I prefer to add a variation in the bean I use daily. Have shared many karamani-based recipes on the blog. This is one flavorful variation.
Should I soak karamani?
Yes I generally soak karamani for a few hours and pressure cook with a little salt for 4 whistles
What kind of vegetables should I use?
I have used drumstick but brinjal, potato are other tasty options for thatta payiru curry. Karamani curry tastes good with just garlic, onion, and tomato without any additional vegetable
Can I use sambar powder?
Yes instead of chili powder, you can use Sambar powder. Adjust according to your taste
Consistency of the curry
If you are serving as a side dish cook till the water absorbs and the curry looks semi-dry. If you are serving it as a rice accompaniment, cook it in a gravy consistency
Can I skip fennel seed?
Fennel seeds give amazing flavor to the Curry so I would highly recommend it.
Serving suggestion
You can serve it with rice, chappathi, dosai, idli, etc.
Ingredients
To grind
1/4 cup coconut 1/2 teaspoon fennel seeds 1/4 teaspoon poppy seeds 1/2 teaspoon cumin seeds Water
karamani curry
1 tablespoon peanut oil 1/2 teaspoon mustard seeds Curry leaves 2 garlic 3/4 cup onion 1/2 tomato 1/8 teaspoon Turmeric powder required Salt 1/2 tablespoon red chilli powder 1 cup cooked karamani 3/4 cup water
How to make Thatta Payaru Poriyal with step-by-step pictures
First, soak karamani Pressure Cook karamani, salt and water Grind coconut, poppy seeds, cumin fennel seeds with little water and keep aside
Add oil and heat
Furthermore, add mustard seeds and curry leaves; splutter
Furthermore, add garlic and onion; saute till onion turns translucent
Add tomato and drumstick; mix well and cook till tomatoes start to turn mushy
Furthermore, add salt, turmeric powder, chilli powder; saute till tomatoes turn mushy
Add cooked karamani, ground mixture and water; mix well and cook till the curry comes together
Add oil; mix well and turn off
