Karamani (white small kidney beans) 2 cups
Oil 2 tbsp
Mustard Seeds 1 tsp
Urad Dhal 1 tsp
Salt to taste
Red Chillies 2 or 3
Green chillies 1 or 2
Curry Leaves a few
Coriander leaves a little
Grated Coconut
Asafoetida a pinch
Karamani Sundal - Directions:
Soak the kideney beans for half hour in water.
Wash the soaked beans in water.
Pressure cook the beans adding water and just keep for 3 whistles.
Strain away the water in a strainer.
Add oil in frying pan and add mustard seeds, urad dhal, slit green chillies, red chillies broken into 2-3 pieces, asafetida
Add curry leaves and stir fry again.
Add the cooked beans and stir again for a few minutes.
Add salt to taste.
Soak the kideney beans for half hour in water.
Wash the soaked beans in water.
Pressure cook the beans adding water and just keep for 3 whistles.
Strain away the water in a strainer.
Add oil in frying pan and add mustard seeds, urad dhal, slit green chillies, red chillies broken into 2-3 pieces, asafetida
Add curry leaves and stir fry again.
Add the cooked beans and stir again for a few minutes.
Add salt to taste.
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