Wednesday, September 26, 2018

Black Eyed Peas Sundal | Karamani Sundal | Sundal Recipe

Karamani Sundal, a healthy and tasty sundal made from Black eyed peas. It's been one of the sundal that i used to prepare often as snacks or as prasadam to any pooja at home. Like chana/kondakadalai sundal, it doesn't need any sundal podi or heavy spices, basic tempering is just enough to make this sundal as delicious. When comes to tempering, i prefer coconut oil for all types of sundal, it gives rich flavor to the sundal and also you don't need more grated coconut on the top.Since we're using coconut oil, few tbsp of grated coconut is more than enough.
Since navarathri season is coming soon, this type of sundal is ideal for offering to god and later distribute to friends/family who come to visit the Golu. If you're looking for more sundal recipes, check out here. Now let's see how to make this delicious sundal. 

Black Eyed Peas Sundal | Karamani Sundal

Preparation Time : 5 hrs | Cooking Time : 20 minsServes : 2 to 3 
Recipe Category: Snacks | Recipe Cuisine: Indian
Black Eyed Peas/ Karamani - 1/2 cup
Salt - to taste
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
Red chili - 2 
Grated Coconut - 2 tbsp 

Soak the karamani for overnight or at least 5 hrs. Next day, drain the soaked water, add  it in pressure cooker along with water(just enough to cover the karamani) and salt. Cook it for 2 whistle or until it's soft.Heat the kadai with oil, add mustard, let it splutter, then add urad dal, red chili(break into half) & curry leaves one by one. Saute it, till the urad dal slightly changes its color, then add the cooked karamani.Let it be in high flame for few mins,till all the moisture evaporates, then add the grated coconut, give a good mix and switch off the flame.
Tasty and healthy Karamani Sundal is ready.
  • Salt will not be absorbed by karamani after cooking,so add salt, while cooking the karamani itself.
  • Coconut oil gives great flavor to the sundal.

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