Karamani Masiyal is a traditional dish also known as thataipayar masiyal is a healthy dish with less oil. During lack of vegetables, this is a good choice for rice and chappathi.
Karamani 1/4 cup, small onion – 6, garlic cloves – 6, tomato- 1/2 piece, tamarind- 2 inch, oil – 1spoon, jeera, mustard seeds, asfoetida, red chilly – 5, salt, onion vadakam, curry and coriander leaves.
Soak karamani lentils over night in 1 glass of water and cook it for 3 whistles. In 1/4 spoon of oil, fry the jeera, red chilly, onion, garlic. Add tomato, tamarind and mix well. Add this to cooked karamani and add 1/2 cup of water. Allow it to boil for 3 minutes. Add curry, coriander leaves and salt. once it cools down, grind it coarsely. In a spoon of oil fry mustard seeds, jeera, onion vadakam, 1red chilly, asafoetida, curry leaves. Add this to gravy and add some water, coriander leaves. Allow it to one boil.
Poriyal made with combination of drumstick leaves & karamani ( thatapair ).Tastes good and also rich in vitamins, calcium, iron & protein.
thataipair – 100 gms, drumstick leaves- a buntch ( 2 large cups ), onion-1, red chilly- 3, coconut- 1 table spoon,oil, salt, mustard seeds, jeera; jaggery- 1/2 spoon.
Soak thattaipayir for 8 hours. Cook for 1 whistle. Mix with some salt & keep aside. Clean the drumstick leaves ( Refer : How to clean Drumstick Leaves https://youtu.be/FTWe45cT3nM ). In 2 spoons of oil, fry mustard seeds, jeera; add onion, red chillies & fry. Add drumstick leaves, little salt, 1/4th cup of water. Cook for 1 whistle. Open , add cooked thataipayir, 1/2 spoon jaggery & cook for a minute. After the water drains completely, add grated coconut.