Lobia – Karamani Masiyal / Thattapayir masiyal – Lobia or cowpeas is also known as Karamani / thatta payir in Tamil. Karamani Masiyal is commonly made in Tamilnadu where the lobia beans are soaked overnight, soft cooked in a pressure cooker and blended coarsely along with tempered spices, shallots and tomatoes.
![Karamani Masiyal | Mashed cowpea recipe ( for rice )](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_090648-scaled.jpg)
How to cook Lobia
Karamani Masiyal | Mashed cowpea recipe ( for rice )
Cooking instructions with step by step pictures
Soak the cowpeas for at least 4 hours or overnight. Wash thoroughly and drain the water.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_074833_compress6-902x1024.jpg)
In a pressure cooker add the soaked lobia / karamani, salt, garlic cloves, tomato and salt.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_075344_compress35-912x1024.jpg)
Pressure cook for 6 whistles in low-medium flame and allow the pressure to release naturally. Save the remaining water to use while blending.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_083906_compress4-1022x1024.jpg)
Heat oil in a pan or kadai, add mustard seeds and cumin seeds.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_084107_1_compress93-977x1024.jpg)
When they crackle add peppercorns and coriander seeds and roast them on low flame for a few seconds.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_084212_compress9-1024x957.jpg)
Now add shallots and dried red chilli.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_084244_compress19-1013x1024.jpg)
Saute till shallots turn translucent and are slightly browned.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_084524_1_compress98-916x1024.jpg)
Add this mixture to the cooked cowpeas and allow them to completely cool down.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_084638_compress59-902x1024.jpg)
Transfer everything into a blender.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_090109_1_compress13-793x1024.jpg)
Blend into a coarse mixture. Add the leftover water from the pressure cooker to adjust the consistency.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_090248_compress26-799x1024.jpg)
Transfer the mixture into a bowl.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_090346_compress36-1024x931.jpg)
Heat oil in a pan and add mustard seeds. When mustard seeds crackle add curry leaves.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_090553_1_compress27-1024x912.jpg)
Add this tadka mixture to the mashed cowpeas.
![](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_090606_compress71-852x1024.jpg)
Serve hot with steamed rice and a dollop of ghee.
![Thatta payir masiyal](https://www.theindianhome.com/wp-content/uploads/2021/06/IMG_20210609_090648_compress70-1024x971.jpg)
Recipe notes (for cooking lobia)
- You can make this recipe with either white lobia or red lobia. Both works fine.
- Though you can replace shallots with onions, shallots give an unique flavour and taste to the dish.
- If you forgot to soak the cowpeas, just soak them in hot water for an hour and continue with the recipe.
![Karamani Masiyal](https://www.theindianhome.com/wp-content/uploads/2021/06/f-2-500x500.jpg)
Lobia recipe ( mashed cowpea ) | Karamani Masiyal
Equipment
- Pressure Cooker
- Kadai
- Blender
Ingredients
To pressure cook
- ½ cup cowpeas / Karamani
- 2 garlic cloves
- 1 medium sized tomato
- ½ tsp castor oil
- Salt to taste
To saute
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tbsp peppercorns
- ½ tbsp coriander seeds
- 1 dried red chilli
- 10 shallots
- A pinch of asafoetida
To temper
- 1 tbsp oil
- ½ tsp mustard seeds
- A sprig of curry leaves
Instructions
- Soak the cowpeas for at least 4 hours or overnight. Wash thoroughly and drain the water.
- In a pressure cooker add the soaked lobia / karamani, salt, garlic cloves, tomato and salt. Pressure cook for 6 whistles in low-medium flame and allow the pressure to release naturally. Save the remaining water to use while blending.
- Heat oil in a pan or kadai, add mustard seeds and cumin seeds.
- When they crackle add peppercorns and coriander seeds and roast them on low flame for a few seconds.
- Now add shallots and dried red chilli.
- Saute till shallots turn translucent and are slightly browned.
- Add this mixture to the cooked cowpeas and allow them to completely cool down.
- Transfer everything into a blender.
- Blend into a coarse mixture. Add the leftover water from the pressure cooker to adjust the consistency.
- Transfer the mixture into a bowl.
- Heat oil in a pan and add mustard seeds. When mustard seeds crackle add curry leaves.
- Add this tadka mixture to the mashed cowpeas.
- Serve hot with steamed rice and a dollop of ghee.
Notes
- You can make this recipe with either white lobia or red lobia. Both works fine.
- Though you can replace shallots with onions, shallots give an unique flavour and taste to the dish.
- If you forgot to soak the cowpeas, just soak them in hot water for an hour and continue with the recipe.