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Karamani Sundal Recipe

Karamani Sundal is a very simple healthy snack made using karamani, also called black eyed peas or lobia. This sundal is quite common during Navarathri and given as prasadam for guests who come for kolu. It tastes nice with fresh coconut and mild spices. You can make it in two ways – a savory style with tempering or a sweet style with jaggery. Both taste good in their own way.
Prep Time10 minutes
Cook Time10 minutes
Soaking time3 hours
Total Time3 hours 20 minutes
Servings2
AuthorSharmilee J

Ingredients

For karamani sundal salt :

  • ¼ cup karamani / black eyed peas or lobia
  • 2 tablespoon coconut
  • ¼ teaspoon cumin powder
  • salt to taste

To temper:

  • 2 teaspoon oil
  • ½ teaspoon mustard seeds
  • a small sprig curry leaves
  • 1 small red chili
  • a tiny pinch hing

For karamani sundal sweet :

  • ¼ cup karamani
  • 3 tablespoon coconut

To temper:

  • 2 teaspoon oil
  • ½ teaspoon mustard seeds
  • 1 small red chilli
  • 3 tablespoon powdered jaggery
  • salt to taste

Instructions

  • Dry roast karamani for just 2-3 minutes till nice aroma comes, no need to see the color change.
  • Soak it for atleast 3 hours.

Savory Karamani Sundal:

  • Pressure cook Karamani for 5 whistles in medium flame or until it becomes soft.
  • I divided it into two parts for salt and sweet. Heat oil in a pan - add mustard seeds, urad dal, red chilli, hing, curry leaves let it splutter, add required salt.
  • Then add cooked karamani. Toss it well, then add coconut and mix well.
  • Finally add jeera powder and toss it quickly. Switch off.

Sweet Karamani Sundal:

  • Soak jaggery in warm water (till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.
  • Heat oil in a pan - add mustard seeds and red chilli let it splutter. Then add cooked karamani along with jaggery syrup.
  • Keep the flame in high medium and let the jaggery syrup reduce and become thick.
  • Finally add coconut, a pinch of salt and toss it well.
  • Serve Karamani Sundal hot / warm as a evening snack!

Notes

  • Roasting – Slightly roast the beans before soaking as it improves aroma and texture. It also prevents beans from breaking after cooking.
  • Soak well – At least 3 hours soaking helps beans cook soft with fewer whistles. If you soak for less hours then sundal may be hard.
  • Don’t overcook – Beans should be soft yet hold their shape. If overcooked they turn mushy and sundal won’t taste nice.
  • Perfect jaggery syrup – For sweet sundal, make jaggery syrup slightly thick so it coats and blends well.
  • Add coconut at the end – Always add coconut at the last stage so it stays fresh and not soggy.
  • Cook once, make both – Pressure cook once then split into two portions for sweet and savory. Saves time on busy festival days.
  • Adjust spices to taste – Use more chili for spicy sundal or keep it mild for prasadam style.
Nutrition Facts
Karamani Sundal Recipe
Amount Per Serving (75 g)
Calories 271 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 9mg0%
Potassium 345mg10%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 23g26%
Protein 5g10%
Vitamin A 436IU9%
Vitamin C 65mg79%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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