Karamani Sundal

Karamani, alternatively known as cowgram or black-eyed peas in the English language, offer a myriad of health benefits. This Karamani Sundal is commonly enjoyed as a wholesome evening snack and is also a popular dish served during the Navaratri Festival.

Karamani Sundal

Recipe by S Kamala
Course: SnacksCuisine: Indian, tamilDifficulty: Easy
Servings

5

servings
Prep time

30

minutes
Cooking time

15

minutes

Discover the health benefits of Karamani, a nutritious legume also known as cowgram or black-eyed peas. Enjoy it as a delicious snack or during Navaratri Festival.

Ingredients

  • Karamani – 1 cup

  • Sundal Podi – 1 or 2 teaspoons

  • Coconut gratings – 1 tablespoon

  • Carrot gratings – 1 tablespoon (optional)

  • For seasoning:
  • Oil – 1 teaspoon

  • Mustard – ½ teaspoon

  • Urad dal – ½ teaspoon

  • Red Chillies – 2

  • Asafoetida – two pinches

  • Curry leaves – few

  • Salt – ½ teaspoon or as per taste

Directions

  • Soak karamani in water overnight or at least 5 to 6 hours.
  • Wash and drain the water. Pressure cook along with half teaspoon salt for two to three whistles. Do not overcook.
  • Drain the excess water and keep aside.
  • In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dal, chillies cut into pieces along with asafoetida powder and curry leaves. Fry for a while. Add cooked gram. Mix well.
  • Add one or two teaspoons of Sundal Podi and mix it.
  • Finally add coconut gratings and carrot gratings. Mix once again and remove.

Recipe Video

Notes

  • Adding carrot is optional. We can prepare this sundal even without coconut.

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