Karamani Poriyal Recipe – South Indian Style Black-Eyed Beans Stir-Fry
Description:
Karamani Poriyal is a delightful South Indian dish made with black-eyed beans (lobia) that are cooked to perfection and seasoned with aromatic spices and coconut. The use of red chillies in the seasoning adds a spicy kick, making this dish not only healthy but also bursting with flavor. Perfect for lunch, it pairs beautifully with mixed vegetable sambar and rice, bringing a wholesome balance to your meal.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black-eyed beans (lobia pods) | 300 grams, chopped |
| Coconut, grated | 2 tablespoons |
| Turmeric powder | 1/2 teaspoon |
| Mustard seeds | 1 teaspoon |
| White urad dal (split black gram) | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Oil | 1 teaspoon |
| Curry leaves | 6 leaves |
| Salt | To taste |
Preparation Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Instructions
-
Prepare the Ingredients:
Start by chopping the black-eyed beans (Karamani) into small pieces. Set them aside. Then, take the grated coconut and grind it in a mixer to form a smooth paste. Optionally, you can add a pinch of red chili powder to this mixture for an extra spicy flavor. -
Tempering the Spices:
Heat oil in a pan over medium heat. Once the oil is hot, add the mustard seeds. Let them sizzle and pop for about 10 seconds. Then, add the white urad dal and sauté until it turns golden brown, releasing a nutty aroma. -
Adding Aromatics:
Toss in the curry leaves and asafoetida (hing) into the pan, and let them cook for about 15 seconds to infuse the oil with their fragrances. -
Cooking the Black-Eyed Beans:
Add the chopped black-eyed beans to the pan. Sprinkle in the turmeric powder and salt. Stir everything well, making sure the beans are coated with the seasoning. Cook for about 10-15 minutes, stirring occasionally, until the black-eyed beans are tender but not mushy. -
Final Touches:
Once the beans are cooked, remove the pan from the heat. Transfer the mixture into a serving bowl. Garnish with freshly grated coconut and a sprinkle of red chili powder for an added zing. -
Serving Suggestion:
Serve your Karamani Poriyal hot with a side of mixed vegetable sambar and steamed rice for a complete and nutritious South Indian lunch.
Tips:
- You can adjust the level of spiciness by adding more or less red chili powder.
- For a richer flavor, you can add a little more grated coconut while cooking the beans.
Enjoy the vibrant flavors of Karamani Poriyal, a simple yet satisfying South Indian dish that brings a nourishing twist to your lunch menu!
