1. Pressure cook the karamani/cow peas with salt till it is soft.
2. Allow for only 2-3 whistles.
3. Heat the oil in pan, add mustard seeds, and when the mustard seeds begin to splutter, add curry leaves and asafoetida and fry for a while.
4. Now add the cooked karamani and mix well.
5. Finally add grated cocunut and mix well.
6. The yummy Karamani/Perum Payiru Sundal is ready for Neivedhyam on Navrathri Festival as well as for Serving.
7. Finally add the grated cocunut and

Recipe & image courtesy: www.subbuskitchen.com