Karamani Recipe – Authentic Black Eyed Peas Prasadam with Coconut

Last Updated on 2 months by Neha Deshmukh

Karamani Recipe – Authentic Black Eyed Peas Prasadam with Coconut

Introduction

There’s just something so comforting about a simple, flavorful dish made with love. This Karamani recipe is one of those for me! I remember my grandmother making this during festival season, the aroma filling the entire house. It’s a humble dish, but packed with flavor and tradition. Karamani, also known as black-eyed peas, is a staple in South Indian cuisine, and this particular preparation – a slightly sweet and savory prasadam with coconut – is incredibly special. You’ll absolutely love how easy it is to make, and the deliciousness it brings to your table.

Why You’ll Love This Recipe

This Karamani recipe is more than just a snack; it’s a little piece of home. It’s quick, easy, and requires minimal ingredients. Plus, it’s naturally gluten-free and can easily be made vegan! It’s perfect as a prasadam (a devotional offering), a light snack, or even a side dish. The combination of the earthy karamani with the sweetness of coconut and the zing of lemon is just divine.

Ingredients

Here’s what you’ll need to create this delightful Karamani dish:

• ½ cup Karamani/Lobia/Black eyed peas/Thatta Payaru
• 3 tbsp grated coconut
• 1 tbsp cooking oil
• ½ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• 2 nos red chillies (adjust to taste)
• A sprig of curry leaves
• 2 pinches hing (asafoetida)
• Lemon juice, to taste
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Karamani.

Karamani/Lobia/Black Eyed Peas/Thatta Payaru – Varieties & Soaking
Karamani goes by many names depending on the region! You can use any variety – small or large. Soaking isn’t essential, but it does cut down on cooking time. I usually give mine a quick 30-minute soak, but if you’re short on time, you can skip it.

Coconut – Fresh vs. Dried
Freshly grated coconut is best, hands down. It adds a beautiful sweetness and texture. However, if you can’t find fresh, unsweetened desiccated coconut works well too. Use about 2 tablespoons of desiccated coconut for every 1 tablespoon of fresh.

Oil – Choosing the Right Oil for Tempering
I prefer using a neutral oil like sunflower or vegetable oil for tempering. You want the flavors of the spices to shine, not the oil itself.

Mustard Seeds – Quality and Flavor
Good quality mustard seeds are key! They should be plump and have a good aroma. Don’t be afraid to let them really pop in the hot oil – that’s where the flavor comes from.

Hing (Asafoetida) – Regional Variations & Benefits
Hing adds a unique savory depth. A little goes a long way! It’s often used in Indian cooking to aid digestion and adds a wonderful umami flavor. You can find it as a powder or a resin – both work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tsp oil in a pressure cooker. Add the karamani and roast on medium flame until it crackles and turns a slightly darker shade. This step really brings out the flavor.
2. Add enough water to cover the karamani (about 1 ½ cups) and pressure cook for 3 whistles on low flame. Let the steam release naturally. This ensures the karamani is perfectly cooked and tender.
3. While the karamani is cooking, let’s get the tempering ready! In a separate pan, heat 1 tbsp oil. Add the mustard seeds and wait for them to splutter.
4. Once the mustard seeds pop, add the urad dal and red chillies. Fry until the urad dal turns golden brown.
5. Add the curry leaves and hing. Fry for a few seconds until fragrant. Be careful not to burn the hing!
6. Now, add the cooked karamani (with the remaining water from the pressure cooker) to the tempering. Simmer until the mixture slightly thickens.
7. Stir in the grated coconut and cook until it’s well combined and the mixture is relatively dry.
8. Finally, squeeze in some fresh lemon juice and garnish with chopped coriander leaves.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re doubling the recipe, cook the karamani in batches.
• Adjust the amount of red chillies to your spice preference.
• For a creamier texture, you can mash a few of the cooked karamani beans.

Variations

• My Family’s Secret: My aunt always adds a tiny pinch of turmeric powder while roasting the karamani. It gives it a beautiful color and subtle flavor.
• Spicy Kick: If you like things spicy, add a chopped green chilli to the tempering.
• Extra Veggies: Feel free to add some finely chopped onions or tomatoes to the tempering for extra flavor and texture.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure you’re using a plant-based oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free. No adjustments needed!

Spice Level Adjustment

Easily adjust the spice level by reducing or increasing the number of red chillies. You can also remove the seeds from the chillies for a milder flavor.

Festival Adaptations (Specifically for Prasadam)

When making this as prasadam, ensure all ingredients are pure and of good quality. Some families also avoid using onions and garlic when preparing prasadam.

Serving Suggestions

Serve the Karamani warm as a prasadam or a delicious snack. It’s also lovely as a side dish with rice and sambar.

Storage Instructions

Store leftover Karamani in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Karamani and where does it originate from?
Karamani, also known as black-eyed peas, is a legume widely used in South Indian cuisine. It’s believed to have originated in Africa and was brought to India centuries ago.

Can I use dried coconut instead of fresh?
Yes, you can! Use about 2 tablespoons of unsweetened desiccated coconut for every 1 tablespoon of fresh coconut.

How can I adjust the spice level of this dish?
Reduce or increase the number of red chillies, or remove the seeds from the chillies for a milder flavor.

What is the significance of offering Karamani as Prasadam?
Offering food as prasadam is a devotional practice in Hinduism. It’s believed to be a way of connecting with the divine and receiving blessings. Karamani, being a simple and nourishing food, is often offered as prasadam.

Can this be made in an Instant Pot?
Absolutely! Use the pressure cook function for about 15-20 minutes, followed by a natural pressure release.