- 11/2 cup Karamani
- 1 large onion (chopped)
- 1 Tomato chopped
- 4 Dry red chillies
- 1/2 cup Coconut (shredded)
- 2 Tbsp Puli kulambu powder
- 1 Tbsp Tamarind paste
- 1/2 Tsp Asafoetida
- Salt to taste
- 1 sprig curry leaves
- 2 Tbsp oil
- Urad dal, mustard seeds for tadka.
Soak the karamani over night.Wash, cook and set aside.
Grind tomato, coconut and red chillies to a smooth paste.
Heat oil in a kadai, add urad dal mustard seeds and make a takda.
Add curry leaves,chopped onion and saute.
Add puli kulambu powder, tamarind paste , ground coconut paste and saute.(add water as required)
Add the cooked black eye beans and add salt.
cover and cook till the raw smell leaves.
Add asafoetida and cook for a minute.
Serve with rice.