Karamani ( Red) Sundal

Karamani is known as cow gram in English. This is very rich in protein and fibers. Both the white and red varieties are equally good.
Ingredients:(for 2)

1. Red Karamani - 1 cup
2. Mustard seeds - 1 teaspoon
3. Urad dal - 1 teaspoon
4. Dry red chillies - 2
5. Hing - a pinch
6. Curry leaves - a few leaves cut into pieces
7. Grated coconut - 1/4 cup

Preparation ( salted variety)
Soak the karamani grains for about 10 to 15 minutes. ( do not soak overnight or for any longer period).

1. Pressure cook the soaked karamani for 10 minutes Drain the water and keep aside. Do not overcook.
2. In a kadai pour two teaspoons of oil and add the mustard seeds,urad dal and the chillies.
3. After the mustard seeds splutters add the boiled and drained katamani. Add hing. Add salt to taste. Add the curry leaves pieces. Keep turning without mashing the karamani grains.
4. Add the grated coconut and remove from heat.

Preparation ( sweet variety)
Ingredients

1.  Red Karamani - 1 cup
2. Jaggery 1/4 to 1/2  cup ( depending on how sweet you want this)
3. Cardamom powder 1/2 teaspoon
4. Grated coconut 1/4 cup
5. Ghee - 2 teaspoons

      In a kadai, lightly fry the grated coconut using a spoon of ghee and keep aside.

In ½ cup of water dissolve the jaggery.Filter this jaggery syrup to remove dust and debris.

Pour this in a thick kadai. When it turns to thick syrup consistency, immediately  add the karamani, cardamom and a spoon of ghee. Keep turning without mashing the karamani grains. Add the fried coconut and remove from heat.