Karamani / Cow peas vadai or fritter is a perfect tea time snack and taste similar to masala vadai. Some people make these during Ganesh chaturthi but we at home usually make it on a veg-day as a side for kara kuzhambu or just as a quick evening snack. They are quite easy as such, with less soaking time and drink up less oil while frying… and you can actually make them the same day. I usually soak the dried peas in the morning before work and make them in the evening to go with a cup of tea. It will be even more convenient if you have a can of cooked black eyed peas which will cut some of your work & time. But its always the fresh ones taste good…. so give it a try!
KARAMANI VADAI RECIPE / HOW TO MAKE KARAMANI VADAI / COW PEAS VADAI / ALASANDA VADA / ALASANDA VADALU RECIPE / BLACK EYED PEAS VADA / BLACK EYED BEANS VADAI / காராமணி வடை / வடை / SNACK RECIPES / VINAYAGAR CHATURTHI RECIPES / FESTIVE RECIPES / EVE SNACK RECIPES / APPETIZER RECIPES / TAMIL NADU / SOUTH INDIAN RECIPES / BABBARLU / LOBIA FRITTERS / VELLA KARAMANI / VELLAI PAYURU
|Black Eyed Peas / Cow peas / Karamani||1 cup|
|Onion (preferably small sambar onions)||1/2 cup chopped finely|
|Green Chili||1 small|
|Ginger||2 inch (finely chopped)|
|Dry Red Chili||1 (long)|
|Cumin seeds||1/2 teaspoon|
|Fennel seeds||3/4 teaspoon|
|Asafoetida powder||1/4 teaspoon|
|Salt||3/ teaspoon (or to taste)|
|Coriander leaves||2 tablespoon (chopped)|
|Curry leaves||6 leaves (chopped)|
|Oil||2 cups (for deep frying)|
Soak black eyed peas overnight in water, in the morning rinse them completely with cold water. Put them in a colander to drain all the water. You may also use a paper or clean kitchen towel to drain excess water and keep them side.
In a mixer jar, grind salt, cumin, fennel and dry red chili to a coarse texture. (use the pulse setting in your mixer a few times)
Now add the soaked black eyed peas/ karamani along with green chili to ground powder and pulse a few times. Again do not grind for a long time- just enough to make a coarse texture.
Chop all onions, ginger, coriander and curry leaves. Add them to the ground black eyed peas along with asafoetida and mix well. Take a small portion and flatten as shown in the shape of a masala vadai. Alternately you may also put a hole in the center like medhu vadai to cook them evenly.
Heat oil in a kadai and start frying them in small batches till golden on all sides. Try frying them over low medium flame to avoid too much browning and to cook them thoroughly. Once done remove and drain excess oil by placing them on a paper towel. Serve them plain or with coconut chutney.
- Makes 10-12 vadais
- Good when served hot – plain or with coconut chutney.
- Always fry them over low medium flame to cook them thoroughly and to avoid too much browning.
- This avadai is similar to masala vadai- they look crisp on the outside and soft on the inside.
- Do not skip fennel seeds/ sombu which adds good flavor to the vadai.
- Make it more flavorful and healthy by adding little grated carrot, broccoli or fresh grated coconut. You may also skip onion and add chopped cabbage instead.
- Ginger and asafoetida is added to make it easy on the tummy, mainly for digestion- do not skip.
- Store bought canned black eyed peas will also work, but remember they are already salted, so adjust accordingly.