Kaaramani vadai recipe | thattai payaru | cowpeas is a tasty vadai prepared in South India. Cowpeas maintains standard cholesterol levels, regulates blood sugar levels, treats stomach and pancreatic problems. To know more click cow pea – wikipedia .
This will be a perfect evening snacks for children from school. This can be served as side dish for rice too. You will also like
Ingredients:- (200 ml cup used)
- kaaramani / cow peas – 1 cup
- fennel seeds / sombu – 1 tsp
- red chillies / vara milagai – 2 number
- green chilly / pachai milagai – 1 ( chopped )
- onion – 1 ( chopped )
- curry leaves – few ( chopped )
- ginger / inji – 1 inch ( chopped )
- coconut – 3 tblsp (grated )
- asafoetida/ perungaayam – 1/4 tsp
- salt / uppu – to taste
- veg oil – for deep frying
1. Soak kaaramani in water for 10 minutes. Karamani absorbs water and increases in size.
2. Grind soaked kaaramani with fennel seeds, red chillies and salt, in a mixie without adding water, coarsely to make vadai.
3. Mix chopped green chilly, onion, curry leaves, grated coconut, asafoetida and ginger along with ground kaaramani in a bowl. Mix well and make balls out of it. Flatten it to prepare vadai.
4. Heat oil in a pan, put the vadas in oil and deep fry till it turns golden brown on both the sides in medium flame. When both the sidesturns golden colour and becomes crispy, remove from oil and keep it in a tissue to absorb excess of oil.
5. Serve hot with desired chutneys or sauce.